Corn Maque Choux

By LRay

Martha Stewart Living, July/August Page 145.

Ingredients

• 4 slices bacon
• 1 cup finely chopped onion
• (from 1 small)
• 1 to 2 teaspoons extra-virgin olive oil, if needed
• 2 teaspoons minced garlic (from about 2 cloves)
• 1/2 stick unsalted butter
• 4 cups fresh corn kernels (from 4 to 5 ears)
• 1/4 cup thinly sliced scallions (from 3 to 4)
• 1/4 cup chicken broth
• 1/4 cup whole milk
• 1 cup coarsely chopped tomato
• (from 1 large)
• 1/4 cup lightly packed fresh flat-leaf parsley leaves, chopped
• Coarse salt and freshly ground pepper

Details

Adapted from marthastewart.com

Preparation

Step 1

1. Cook bacon in a large heavy-bottomed pot over medium heat until crisp, about 15 minutes. Transfer to a paper-towel-lined plate to drain, then coarsely chop.

2. Add onion to drippings in pot and cook until softened and golden
in places, 8 to 10 minutes. (Add oil to prevent onion from burning, if
needed.) Add garlic and cook until fragrant, about 2 minutes. Add but-
ter, corn, and scallions and cook, stirring occasionally, until corn is
crisp-tender, 10 to 12 minutes.

3. Return bacon to pot, add broth and milk, and bring to a boil. Re-
duce heat and simmer until most of liquid has evaporated, about 2 min-
utes. Remove from heat and stir in tomato and parsley. Season with
salt and pepper. Serve warm or at room temperature. Maque choux
can be made up to 1 day ahead and stored in refrigerator; bring to room
temperature before serving.