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Maque Choux (MAK SHOO)


YIELD: Makes 4 servings



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




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.

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