You can go heavier on the Tabasco sauce if you like more heat in your food. For this recipe the added kick from the Tabasco is pretty mild. If you don’t have fresh corn, you can use frozen corn, but do not use canned corn; the kernels will be too soft for this dish.
I love this side dish and use it always when also serving Cornbread-Stuffed Cornish Hens. It would work with most other creole or southern dishes. Since I’m plant-based, I swap out the dairy cream for a plant-based one.
Corn Maque Choux
This flavorful dish is from Louisiana and is thought to be a fusion of Creole and Native American influences. We use it as a vegetable side dish, but it could serve as a main dish for a plant-based menu or you could add bits of cooked chicken, crawfish, or shrimp.
Ingredients
- 2 Tbsp butter
- 1 cup onion finely chopped
- 1/2 cup red bell pepper chopped
- 2 cups fresh corn kernels
- 3/4 cup heavy whipping cream
- 1 tsp fresh thyme chopped
- 1/2 tsp hot pepper sauce
- 1 green onion finely chopped
- 2 Tbsp fresh Italian parsley chopped
- 1 Tbsp fresh basil chopped
- coarse kosher salt
Instructions
- Melt butter in large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add bell pepper; sauté until beginning to soften, about 3 minutes. Add corn; sauté 2 minutes. Add cream, thyme, and hot pepper sauce.
- Simmer until sauce thickens, about 5 minutes. Mix in green onion, parsley, basil, and salt and pepper to taste.
Notes
The pictured dish was made with plant-based heavy whipping cream and it came out great! If you have vegans or guests that need dairy-free dishes, this works. The brand I used was Silk and it cooked just as the normal dairy-based creams cook.
Nutrition
Serving: 1gCalories: 287kcalCarbohydrates: 20gProtein: 4gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 65mgSodium: 85mgPotassium: 362mgFiber: 3gSugar: 8gVitamin A: 1800IUVitamin C: 36mgCalcium: 51mgIron: 1mg
Tried this recipe?Let us know how it was!