Corn Maque Choux

A smothered Cajun side of fresh corn cooked down with the trinity, cream, and a little heat.

Ingredients

• 4 tablespoons unsalted butter
• 6 cups fresh corn kernels (about 8 ears)
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped red bell pepper
• 2 teaspoons minced garlic
• 1 teaspoon Emeril’s Essence (Creole seasoning)
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 small tomato, chopped
• 1/2 cup heavy cream
• 1/4 cup chopped green onions

Directions

1. Melt the butter in a large skillet over medium-high heat. Add the corn, onion, and bell peppers and cook, stirring, until softened, about 8 minutes.
2. Stir in the garlic, Essence, salt, and cayenne and cook 1 minute.

Add the chopped tomato and cook 3 minutes.

1. Pour in the heavy cream, reduce the heat to medium-low, and simmer until the mixture is creamy and thickened, about 10 minutes.
2. Stir in the green onions, adjust the seasoning, and serve.

Notes

Emeril Lagasse’s take on maque choux, a Cajun-Creole smothered corn dish.