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Corn Maque Choux

Source of Recipe

From "Kevin Belton's Big Flavors of New Orleans"


Recipe Introduction

"I remember my first taste of corn cut fresh from the cob. I can clearly see my mom going to the trouble of shucking and trimming. I wondered why she didn't just open a can or a freezer bag. Well, let me tell you why. There is nothing better than fresh corn off the cob. Nothing whatsoever."

List of Ingredients

3 ears corn, husks and silks removed
2 tablespoons butter
� cup chopped yellow onion
� cup chopped green bell pepper
1 teaspoon Creole seasoning
1 teaspoon fresh thyme
1 tablespoon minced garlic
� teaspoon hot sauce
3 stalks green onion, chopped
� cup chopped fresh tomato
Italian parsley, to taste
� cup heavy cream
� teaspoon kosher salt
� teaspoon white pepper



Recipe

Roast corn until heated through, about 10 minutes on a roaster, or in a 400 degree oven for 10 minutes on a roasting rack. Remove from oven, cool, and remove corn from the cob. Set aside.

In a large skillet, heat butter and saut� the corn, onion, bell pepper, Creole seasoning, thyme, garlic, hot sauce, green onion, tomato and parsley. Cook until soft, about 10 minutes.

Add cream and continue to cook for 2 minutes. Remove from heat and add salt and pepper. Adjust seasoning and serve warm.


Serves 4 to 6