Corn Maque Choux
Sunnyside Cook
A great Cajun dish that features bright colors and flavors of corn and seasonal peppers.
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- 4 ears of fresh corn
- 1 medium brown onion chopped
- 1/2 red bell pepper cored and seeded and chopped
- 1/2 Anaheim chile cored and seeded and chopped
- 2 Roma tomatoes cored and chopped
- 1/4 cup water
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 2 tablespoons minced fresh parsley
Instructions
- Shuck the corn, removing any silk that is visible from the ears. Using a sharp knife, cut the kernels off of each ear of corn into a large wide bowl. Then using the back of the knife, run the blunt side of the blade down the length of the cut cob to get any corn “milk” that remains into the bowl. Set the bowl of corn aside.
- Using a large wide skillet, heat butter and oil over medium high heat. Add the chopped onion and 1/4 teaspoon of the salt. Sauté for approximately 5 minutes, until the onion begins to become translucent.
- Add the chopped bell pepper and Anaheim chile to the onions. Reduce heat to medium and continue to sauté, stirring occasionally, until the peppers have wilted, about 7 additional minutes.
- Add the corn kernels and the tomatoes to the skillet and stir to combine with the onion-peppers mixture. Season with the remaining 1/2 teaspoon of salt and the black pepper. Add the water and stir. Bring to a boil.
- Cover the skillet and lower the heat to simmer for about 10 minutes, stirring once or twice during that time. Taste the mixture to see if more salt or pepper is needed.
- Garnish with parsley and serve.
Notes
Can be made a day ahead. Cool, transfer to a container, cover, and refrigerate. Reheat before serving.
Can be doubled or tripled.