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.