Corn Maque Choux

CORN MAQUE CHOUX

INGREDIENTS:

3 cups fresh corn kernels cut off the cob (about 5 ears fresh corn)
2 tablespoons butter, (prefer LandOLakes brand)
1 tablespoon bacon drippings
1 cup Vidalia or white sweet onion, coarsely chopped
1/2 cup red and green bell pepper combination, coarsely chopped
1/4 cup chicken broth, fresh or canned (prefer Swanson brand)
1 cup heavy cream
1/2 teaspoon sugar
1/2 teaspoon Louisiana hot sauce
1/2 teaspoon fresh thyme leaves
2 tablespoons green onions or scallions, chopped
1/2 tablespoon flat leaf parsley or cilantro, chopped
1 teaspoon Kosher or Sea Salt (to taste)
1/2 teaspoon Wild Bill's Meat Rub
1/2 teaspoon freshly ground black peppercorns (Tellicherry)

Melt butter and bacon drippings in a large skillet over medium heat. Add onion, bell peppers, Wild Bill's Meat Rub and sauté until onion is translucent, about 5 to 7 minutes. Add chicken stock and corn; cook another 5 minutes until chicken stock reduces. Add heavy cream, green onion, sugar, salt, pepper and hot sauce; reduce heat to medium/low and simmer about 5 to 10 minutes until liquid thickens. Add chopped parsley and thyme, stirring to blend. Adjust seasonings as needed. Remove from heat and serve while hot as a side dish or as an Hors d'Oeuvres with Tostitos scoops.

YIELD: 4 to 6 servings

Above Corn Maque Choux "mock shoe" served with Pasta and Alfredo sauce, Grilled aka Charred Smoked Beef Kielbasa (use Andouille sausage if you have it), turnip greens and Texas style garlic toast with ice cold filtered water. The Corn Maque Choux had a mild to light medium heat kick to it. This is one of those 30 minute or less "quickie" meals. The Corn Maque Choux had wonderful taste, texture, eye appeal, slightly al dente and just enough heat to make you think you were down in Cajun Country on the bayou around a big pot of gumbo with family and friends! A eee!

NOTE: The five ears of corn that I used yielded 4 cups of corn cut off the cob and increased the amount of the onions to 2 cups and the bell peppers to one cup, twice what the recipe calls for.

Corn Maque Choux is a traditional southern Louisiana dish and is very poplar in all parts of the country. There are many variations of this recipe on the Internet and cook books and this is a compilation of a few of them with my own twist to it. If you don't want to layer sautéing the veggies, it works fine either way.

Click on thumbnail sequence pixs for a larger screen view:

Web published by Bill aka Mickey Porter 12-25-12 with pixs added on 01-09-13.

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