Name: Cajun Corn Maque Choux
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 6-8
Ingredients: 6 ears fresh corn, husked and kernels cut from cob (about 4-5 cups); 4 tablespoons unsalted butter; 1 large onion, finely diced (about 1 cup); 1 green bell pepper, seeded and finely diced; 1 red bell pepper, seeded and finely diced; 2 celery stalks, finely diced; 4 cloves garlic, minced; 1 jalapeño, seeded and minced (optional for extra heat); 1/2 cup heavy cream; 2 teaspoons Cajun seasoning; 1/2 teaspoon dried thyme; 3 green onions, thinly sliced; 2 tablespoons fresh parsley, chopped; Salt and freshly ground black pepper to taste

Instructions

Prepare the corn

Cut the kernels from the corn cobs and use the back of your knife to scrape the cobs to extract the corn milk. Set aside both the kernels and milk.
Sauté the vegetables

In a large, heavy-bottomed skillet or Dutch oven, melt the butter over medium heat. Add the diced onions, bell peppers, and celery. Cook until softened, about 5-7 minutes, stirring occasionally.
Add aromatics

Add the minced garlic and jalapeño (if using) to the vegetable mixture and cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
Cook the corn

Add the corn kernels, corn milk, Cajun seasoning, and dried thyme to the skillet. Stir well to combine all ingredients. Reduce heat to medium-low and cook for about 10 minutes, stirring occasionally.
Add cream and simmer

Pour in the heavy cream and stir to incorporate. Allow the mixture to simmer for another 5-7 minutes until slightly thickened and the corn is tender but still has a slight bite to it.
Season and finish

Season with salt and black pepper to taste. Remove from heat and stir in the sliced green onions and chopped parsley, reserving a small amount for garnish if desired.

Cajun Corn Maque Choux

Ingredients

Instructions

Nutritional Information