Justin Wilson's Maque Choux

Smothered fresh corn cooked down with the trinity, tomato, and a splash of cream into a sweet-and-savory Cajun side.

Ingredients

• 8 ears fresh corn (about 6 cups kernels), scraped
• 3 tablespoons bacon drippings or butter
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 ribs celery, chopped
• 3 cloves garlic, minced
• 1 large tomato, chopped
• 1/2 cup chicken stock
• 1/2 cup heavy cream
• 1 teaspoon Louisiana hot sauce
• 1 teaspoon salt, or to taste
• 1/2 teaspoon cayenne pepper
• 4 green onions, chopped

Directions

1. Cut the kernels from the cobs and scrape the cobs with the back of the knife to release the milky liquid.
2. Heat the bacon drippings in a large skillet and cook onion, bell pepper, celery, and garlic until soft, about 8 minutes.
3. Add the corn and its scrapings and cook, stirring, 10 minutes.
4. Stir in the tomato and stock and simmer, uncovered, 15 minutes, until the corn is tender.
5. Add the cream, hot sauce, salt, and cayenne and simmer 5 minutes more until thickened.
6. Stir in green onions and serve.

Notes

Based on Justin Wilson’s maque choux, a smothered fresh-corn classic.