Maque Choux | Dorothy Lane Market

Maque Choux

PREP TIME 10 mins
COOK TIME 15 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Sep 8th, 2021
  • BY Chef Carrie Walters

This recipe comes from Jubilee, a cookbook by Toni Tipton-Martin that highlights "recipes from two centuries of African American cooking." Tipton-Martin is a James Beart Award-winning author that shares deeply beautiful recipes while also shedding light on the history and pioneering creaters behind each. 

INGREDIENTS

  • 4 ears of corn, shucked
  • 2 Tbsp butter
  • ½ cup onion, finely diced
  • ½ cup green bell pepper, finely diced
  • ½ tsp garlic , minced
  • ½ tsp dried thyme
  • ½ tsp crushed red pepper flakes
  • ⅛ tsp black pepper (or more to taste)
  • ½ tsp salt (or more to taste)
  • ¾ cup heavy whipping cream or hald-and-half
  • 1 Tbsp minced fresh parsley for garnish
  • 2 Tbsp minced green onion for garnish

INSTRUCTIONS

1
Use a sharp knife to cut kernels off corn cobs, then turn knife and use dull side to scrape the cob down to release any remaining bits of corn and corn milk.
2
In a heavy skillet, heat butter over medium-high heat until melted and sizzling. Add onion, bell pepper, and garlic. Sauté until softened, about 3 minutes.
3
Stir in thyme, red pepper flakes, black pepper, salt, sugar, and corn. Cook, stirring until corn is cooked through, about 5 minutes.
4
Add cream and cook 5 minutes more to thicken. Garnish with parsley and green onion.

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Maque Choux

Dorothy Lane Market
PREP TIME 10 mins
COOK TIME 15 mins
SERVINGS 4

INGREDIENTS

  • 4 ears of corn, shucked
  • 2 Tbsp butter
  • ½ cup onion, finely diced
  • ½ cup green bell pepper, finely diced
  • ½ tsp garlic , minced
  • ½ tsp dried thyme
  • ½ tsp crushed red pepper flakes
  • ⅛ tsp black pepper (or more to taste)
  • ½ tsp salt (or more to taste)
  • ¾ cup heavy whipping cream or hald-and-half
  • 1 Tbsp minced fresh parsley for garnish
  • 2 Tbsp minced green onion for garnish

INSTRUCTIONS

1
Use a sharp knife to cut kernels off corn cobs, then turn knife and use dull side to scrape the cob down to release any remaining bits of corn and corn milk.
2
In a heavy skillet, heat butter over medium-high heat until melted and sizzling. Add onion, bell pepper, and garlic. Sauté until softened, about 3 minutes.
3
Stir in thyme, red pepper flakes, black pepper, salt, sugar, and corn. Cook, stirring until corn is cooked through, about 5 minutes.
4
Add cream and cook 5 minutes more to thicken. Garnish with parsley and green onion.

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