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

Ingredients
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.
Perfect