MAQUE CHOUX CORN
This is an Alex Patout recipe, it is my favorite for corn macque choux. When the Patout family closed their restaurant in New Iberia, Louisiana to move to New Orleans, Louisiana, it broke my heart.
Provided by lacoonass1
Categories Corn
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Shuck the corn.
- Working with one cob at a time hold over a bowl and cut away the kernels in layers (you don't want to end up with whole kernels).
- Scrape the knife down the cob to "milk" it.
- Heat the butter in a Dutch oven or other large heavy pot over medium-high heat then add the onions, bell peppers, and tomatoes.
- Sauté until onions are transparent (about 15 minutes).
- Stir in the salt and pepper then add the corn and the milk (from the cobs) and stir well.
- Reduce heat to medium and cook until the corn is tender (20-30 minutes).
- If mixture begins to dry out before corn is tender, add a little milk and butter.
- Notes: Sometimes I add some andouille or smoked pork sausage or tasso just to give it a change of taste.
Nutrition Facts : Calories 486.9, Fat 33.3, SaturatedFat 19.9, Cholesterol 81.3, Sodium 1032.2, Carbohydrate 48.1, Fiber 8.7, Sugar 13.5, Protein 8.6
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