Corn Maque Choux
Fresh corn cut from the cob and smothered with onion, pepper and a little cream until it turns sweet, starchy and rich.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Cast-iron skillet
- •Sharp knife
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 10
- carbs
- 28
- protein
- 5
- calories
- 210
Instructions
- 1
Cut the kernels off the cobs into a bowl. Scrape each cob with the back of your knife to collect the milk.
- 2
Melt the butter in a cast-iron skillet. Cook the onion, bell pepper, and celery over medium-low heat for 8 minutes.
- 3
Add the garlic and tomato. Cook for 3 minutes.
- 4
Stir in the corn with its milk. Cover and cook over low heat for 15 minutes, stirring every few minutes.
- 5
Add the cream and cayenne. Cook for 5 minutes more until thick.
- 6
Season to taste and scatter with green onion. Serve warm.
Chef's tips
Scrape the cobs with the back of your knife after cutting off the kernels. This starchy milk thickens your dish naturally.
Storage
Refrigerate up to 3 days.
Reheating
Warm in a skillet with a splash of milk over low heat.
Common mistakes to avoid
- •Using only frozen corn, which does not have cob milk to thicken the sauce.
- •Cooking over high heat and browning the corn instead of gently softening it.
- •Pouring in the cream too early, which makes it separate into grease.
Serving suggestions
Cooked Corn Maque Choux?
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