Cajun Corn Maque Choux

  I fell in love with maque choux the first time I had it in Louisiana, and this recipe brings all those amazing flavors home. It's essentially corn cooked low and slow with aromatics until it becomes this creamy, slightly spicy side dish that steals the show at any meal."

 

 

Ingredients: 

2 cups of fresh yellow corn (3 ears)

1 T unsalted butter

1/2 cup chopped onion

1 cup chopped red or green bell pepper ( or a mixture of both)

1/2 Tablespoon chopped fresh jalapeno pepper

1/2 teaspoon Slap ya Mama Cajun seasoning 

1/2 teaspoon Kosher salt

1/4 cup heavy whipping cream

Directions:

Shuck corn by removing the husks and silk tassels. Cut kernels from the cob. Run a knife up and down cob to remove any residual corn "milk".

Melt butter in a large skillet over medium heat. Add onion and sauté 5 minutes or until onion begins to turn translucent. Add bell pepper and jalapeno pepper and sauté for 3 minutes.

Add Cajun seasoning and salt and stir to combine.

Add corn and cook over medium heat until corn is tender, 10 to 15 minutes.

Add cream and cook an additional 2 to 3 minutes.