4 to 6 servings
YouTube instructional video is at the bottom.
What you’ll need
3 pounds fresh corn cobbs
Bacon fat or unsalted butter
Sugar (Optional)
Heavy Whipping cream
Chicken stock
Seasonings
1 yellow onion
Celery
Green bell pepper
Red bell pepper
Garlic
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s vegetable magic
Crushed Red Pepper
Preparation of ingredients
Seasonings
Step 1- Chop 1 yellow onion, 2 ribs celery, 1/2 of a green bell pepper, 1 whole red bell pepper and 1 to 2 cloves garlic until minced. Rinse celery, and peppers before chopping.
Corn
Step 2- Remove leaves off of corn cob and discard. Rinse each corn cob off with cold water. Trim off corn kernels using a shape knife. Picture demonstrations is below.
Making the Maque Choux
Preheat fire to medium heat.
Step 3- Add 2 tablespoons bacon fat, 2 tablespoons salted butter, 1 cup chopped yellow onion, 1/2 cup chopped celery, 1/2 cup chopped green bell pepper, 2/3 cup chopped red bell pepper into a large saucepan. Let simmer for 12 minutes or until seasonings are caramelized, stirring occasionally.
Step 4- Add 1 tablespoon chopped garlic, Corn kernels, 1/4 or 1/2 teaspoon salt, 1/8 teaspoon black pepper, 1/2 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon Chef Paul’s vegetable magic, 1/2 teaspoon crushed red pepper flakes (Optional) and 1/3 cup chicken stock. Stir all ingredients together. Let simmer for 5 minutes stirring occasionally.
Step 5- Add 1 or 2 tablespoons sugar and 1/3 cup heavy whipping cream. Stir all ingredients together. Let simmer for 2 to 3 minutes stirring occasionally.
Quick tips- Wait about 30 minutes to an hour before serving so the flavors can settle and increase. For best results. Heat and serve the very next day for maximum flavor.
YouTube instructional video
