Corn Maque Choux,

By Carolben

shrimp and grits

Ingredients

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

Details

Adapted from images.search.yahoo.com

Preparation

Step 1

Melt butter in large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add bell pepper; 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.

I make this and add it to shrimp and grits. it is so good but you need to adjust the seasonings and hot sauce for the blandness of the grits