Maque Choux Maïs - louisiana
Lauren Richard
Maque Choux Maïs, submitted by Lauren Richard, finds its origine in Louisiana’s mosaic with Native American influences and African influences. It takes about 30-50 minutes to prepare the dish. Easy to cook and serve with other dishes
Ingredients
12 oz. smoked sausage
12 oz. bacon
4 tbsp. butter
1/2 yellow onion
1/2 green bell pepper
1/2 red pepper
1 stalk of celery
1 tbsp. minced garlic
6-7 ears of corn
1/2 c. milk and/ou cream
1 large tomato
Salt, black pepper, cayenne to taste
Preparation
Shuck and wash corn.
Slice kernels off of cob and place in a bowl.
Scrape the corn cobs with the back of the knife over the bowl to release the “milk”.
Dice all other vegetables and the meats.
Brown bacon and sausage on high heat until crispy then remove from pan. Leave behind about 4 tbsp. of the fat.
Add butter then add the onions, bell peppers, and celery.
Sauté the vegetables until they begin to caramelize then add the tomatoes and garlic.
Sauté for about 2 minutes.
Stir in the corn. Lower to medium heat. Cover the pot and allow it to cook for 10 minutes, stirring occasionally.
When corn reaches desired texture, add the cream and cook (covered) for 5 more minutes.
Season to taste with salt, black pepper, and cayenne. Stir in the meat.
