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    Friday, February 06, 2015

    Sweet Corn Maque Choux- A New Orleans Delicacy - Perfect for the Summer

    Last weekend, we had a major celebration in our house.
    The headline act on the Menu, was Gumbo
    If you want to make Gumbo, click here
    All the steps to make a perfect one, outlined for you
    You can either serve it like a stew, below
    Or more like a soup, a la the photo below
    With or without rice
    When I posted a photo of the Gumbo on Facebook, one of friends reminded me of other
    New Orleans Delights, for instance Corn Maque Choux
    So I had to make it
    Corn is abundant, so sweet, this is a delicious alternative, to "the just gnawing" at the cob.
    Serve with any protein and if by any chance, you have Leftovers
    Make a Frittata, just add some more sauteed onion and perhaps some extra sauteed capsicum

    Servings: 4
    Recipe by Bruce Aidells from Epicurious Website

    125 gms butter
    1 cup finely chopped onion
    1/2 cup chopped yellow capsicum
    2 cups fresh corn kernels (cut from 3 medium ears of corn)
    3/4 cup heavy whipping cream
    1 teaspoon chopped fresh thyme
    1/2 teaspoon (or more) hot pepper sauce
    1 green onion, finely chopped
    2 tablespoons chopped fresh Italian parsley
    1 tablespoon chopped fresh basil
    Sea salt

    To remove the kernels without making a huge mess
    Strip back the husk and silk.
    Leave attached, it makes a great handle
    Also useful, for when you just want to eat a la naturale, dripping in butter

    Melt butter in large skillet over medium-high heat.
    Add onion and sauté until translucent, about 5 minutes.
    Add capsicum; sauté until beginning to soften, about 3 minutes.
    Add corn; sauté 2 minutes.
    Add cream, thyme, and 1/2 teaspoon hot pepper sauce. 
    Simmer until sauce thickens, about 5 minutes.
    Mix in green onion, parsley, and basil. 
    Season to taste with sea salt, pepper and more hot pepper sauce, if desired.

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