Corn Maque Choux
Fresh corn recipe with crispy bacon, sweet peppers, and onion in a light, creamy corn milk sauce. Grating the cobs extracts their natural corn milk for even more fresh corn flavor.
Servings: 6
Calories: 342kcal
Ingredients
- 6 slices bacon chopped
- 6 ears sweet corn husked
- ⅔ cup heavy cream
- ¼ cup unsalted butter
- 1 cup diced Vidalia onion
- ½ cup diced red bell pepper
- 1 jalapeno deseeded and minced- optional add ¼ teaspoon of cayenne if not using
- 1 teaspoon dried thyme
- salt and pepper to taste
Instructions
- Heat a large saute pan over medium heat. Cook bacon until crispy. Remove from the pan and set aside, keep 2 Tablespoon of the bacon fat.
- While the bacon is cooking cut the kernels off the corn cobs. Place a grater on a plate and grate the corn to release the juices (the "corn milk"). Transfer to a measuring cup and add enough cream to get to ⅔ cup.
- Add the butter to the bacon fat in the pan and add the butter. Heat over medium heat until the butter is melted. Add the onion, bell pepper, and jalapeno (if using). Cook for 5 minutes until softened. Stir as needed to prevent burning.
- Add corn and thyme, and cook, stirring frequently, until the vegetables are tender, 5 to 6 minutes. Add the cream and simmer to reduced slightly, about 3 to 4 minutes. Add the bacon and season to taste.
Notes
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a skillet over medium-low heat, adding a splash of cream if the sauce has thickened.
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