Corn Maque Choux is a kicked up cream-style corn that originated in Louisiana. We love this versatile dish because of its flavor, color, and texture. It is fabulous underneath a crab cake stack with a fried green tomato and remoulade or grilled meat and/or seafood. The fresh corn combined with fresh vegetables and intense seasoning is reminiscent of simple summer cuisine.
WHAT YOU’LL NEED:
- 1 teaspoon olive oil
- 2 teaspoon unsalted butter
- 1/2 cup small-diced onion
- 1/4 cup small-diced red bell pepper
- 1/4 cup small-diced celery
- 2 cups sweet yellow corn
- 1 teaspoon Essence seasoning
- Essence seasoning recipe:
- 2 1/2 tablespoon paprika
- 2 tablespoon salt
- 2 tablespoon garlic power
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Essence seasoning recipe:
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/2 cup heavy cream
- 1/2 cup whole milk
INSTRUCTIONS:
- Heat a 10-inch saute pan over medium heat. Add the olive oil and the butter to the pan and cook until the butter is melted, about 45 seconds.
- Add the onions, bell peppers and celery to the pan and cook, stirring often, until the onions are translucent, and the peppers and celery are soft, about 4 minutes.
- Add the corn, garlic, Essence, salt, and cayenne to the pan and cook, stirring often, for 10 minutes.
- Add the cream and milk to the pan and reduce the heat to low. Continue to cook the corn until tender and most of the cream has reduced and the maque choux is creamy, 3 to 4 minutes.
CHEF’S TIP
- To yield best results, use fresh corn
Article Provided By: Allison Thomas
