Corn Maque Choux

By janicecraig

by Bruce Aidells

Ingredients

• 2 tablespoons (1/4 stick) butter
• 1 cup finely chopped onion
• 1/2 cup chopped red bell pepper
• 2 cups fresh corn kernels (cut from 3 medium ears of corn)
• 3/4 cup heavy whipping cream
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon (or more) hot pepper sauce
• 1 green onion, finely chopped
• 2 tablespoons chopped fresh Italian parsley
• 1 tablespoon chopped fresh basil
• Coarse kosher salt

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Melt butter in large skillet over medium-high heat. Add onion and sauté until
translucent, about 5 minutes. Add bellpepper; sauté until beginning to soften,
about 3 minutes. Add corn; sauté 2 minutes. Add cream, thyme, and 1/2
teaspoon hot pepper sauce. Simmer until sauce thickens, about 5 minutes. Mix in
green onion, parsley, and basil. Season to taste with coarse salt, pepper, and more
hot pepper sauce, if desired.