Maque Choux, pronounced like Mock Shoe, is a Cajun side dish staple. The name of this Louisiana classic is thought to have derived from a mix of Native American and Cajun French influences.
No doubt there are as many countless variations as there are Cajun homes that have served this. We borrow heavily from Chef Emeril Lagasse for the version we make at home. No need to reinvent the wheel if a master like Chef Lagasse has already perfected it.
INGREDIENTS
4 C Corn (2 Cans or 6 ears young corn)
1 C Yellow Onion, Chopped
1 C Bell Pepper, Chopped
1 Jalapeño or Polbano* Chile, Minced
1 1/2 t Kosher Salt
2-3 Cloves Garlic, Minced
1/2 t Ground Cayenne
2 T Vegetable Oil
1 - 14.5oz Can Diced Tomatoes, Drained
1/2 C Heavy Cream or Half & Half
DIRECTIONS
Heat the oil in a large skillet over medium heat
Add the Corn, Onions, Bell Peppers, Chile Pepper, Cayenne, and Salt to pan
Cook, stirring frequently, until soft, for 10 minutes.
Add the cream and cook for 2 minutes
That's it! Once again, Quick, Simple, and Delicious. Much thanks to Chef Lagasse. Hopefully we'll get to meet him someday.
Enjoy!
Comentarios