Corn Maque Choux
Corn Maque Choux
Corn Maque Choux
Corn Maque Choux

Corn Maque Choux

David Venable

The feature of this dish? Fresh corn of course! Yet, the equally fresh peppers & herbs only enhance its sweet kernel flavor.

Ingredients

  • 1 cup bacon, diced
  • 2 Tbsp bacon grease, reserved from cooking the bacon
  • 1/2 cup red pepper, diced into 1/4" pieces
  • 1/2 cup yellow pepper, diced into 1/4" pieces
  • 1 cup red onion, small dice
  • 1 Tbsp fresh thyme, chopped
  • 1 Tbsp fresh jalapeño, minced
  • 5 cups fresh-cut corn kernels
  • 2 Tbsp scallions, chopped
  • 1 Tbsp Cajun seasoning
  • 3/4 cup heavy cream
  • 2 Tbsp fresh parsley, chopped
  • 2 Tbsp fresh basil, chopped
  • 2 Tbsp butter
  • 2 tsp salt
  • 1 tsp pepper

Directions

In a large skillet, cook the diced bacon until crispy. Drain and let cool, reserving 2 Tbsp of the bacon grease.
In a large skillet over medium heat, place the bacon grease, red and yellow peppers, red onion, thyme, and jalapeño. Sauté until the vegetables begin to soften, but do not brown. Add the corn, scallions, and Cajun seasoning. Continue cooking to soften the corn.
Add the heavy cream, then stir and simmer for about 5 minutes. Stir in the cooked bacon, parsley, basil, butter, salt, and pepper. Serve while hot.

Cook's Notes

For less mess, stand your ear of corn in a large skillet when cutting off the kernels.

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