July 25, 2011

Corn Maque Choux

Wait! Don’t run away!

I know that’s a bizarre name. I do. In fact, I was frightened by it myself…but I pushed through that fear and overcame the choux.

(That’s pronounced SHOE, for those of you who are like my 2 years ago non-cooking self.)

I know I could Google it, and probably should, but, well, I just took a Tylenol PM after a long weekend of flights, more flights, scary things, cakes, more cakes, famous people, and dinner parties. I can’t see straight, much less Google properly. So, until anyone tells me otherwise, Corn Maque Choux is a Cajun/Deep South side dish, full of peppers and buttery sweet corn, held together by a quick roux.

And Maque is short for Maque-nificent.

It’s such a nice addition to the side dish line up. Not labor intensive in the least, and packed full of fresh flavors. It is great mixed with a little rice, or with chicken, sausage, or shrimp. And it’s just as quick and easy as making steamed veggies…just a little heavier in the belly and a certified crowd pleaser.

Trust me.

Corn Maque Choux

veggies

3 ears of fresh or defrosted corn
2 sweet onions
2 green peppers
1 sweet/hot pepper
2 tablespoons butter
1/4 cup All Purpose Flour
1 cup chicken stock
1 tablespoon sea salt
pinch powdered garlic
1 teaspoon (or more) fresh black pepper
2 diced vine ripened tomatoes

On a baking sheet, broil the corn, onions, and peppers until charred and slightly bursting. Remove from oven and allow to cool. Remove corn from cob, and dice the onion and peppers.

In a large skillet over medium heat, melt the butter and cook the peppers and onions for 5 minutes. Add the corn and continue to cook for 3 more minutes. Add the flour, making a roux, and stir until the flour is light brown. Pour in the chicken stock a little at a time, and season with the salt, pepper, and garlic. Allow to cook for 5 minutes, stirring occasionally, until thickened. Remove from heat. Top with diced tomatoes (and cilantro, if desired.) corn2