Delicious corn dish that made an appearance at a Corn Themed Potluck. Rave reviews by all that enjoyed it. This recipe does not require a great deal of technical skill but will satisfy even the skeptic in your group.
Cook the bacon. Baked is good or you can do it in a large skillet. Set aside on paper towels to drain. Save some of the bacon grease for later (a few tablespoons for sauteing all the vegetables.
Using the saved bacon grease and some of the melted butter mix the vegetables in a pot with a lid over medium to medium-high heat.
Onions and peppers first for about 5 minutes. Then add garlic for 2-3 minutes. Then add scallions for about 2-3 minutes. Then add the corn, the bacon and the heavy cream until it is essentially boiling/bubbling (about 2-3 minutes at the medium/medium high heat) and then turn it down to simmer. Stir occasionally making sure everything gets coated with the creamy mixture. Maybe 8-10 minutes total simmer time.
Salt and pepper to taste if needed (I generally find it's fine without any additional). The liquid will thicken just a hint as it simmers and loses some of its moisture. Then turn it off.
Maque choux is best served hot. If you leave it to rest for a bit after simmering before serving, keep the lid on it, and stir before serving. It can be refrigerated and even frozen (though let it cool completely before putting it in airtight container for freezing).
13 servings
1 Cup
Ingredients
Directions
Cook the bacon. Baked is good or you can do it in a large skillet. Set aside on paper towels to drain. Save some of the bacon grease for later (a few tablespoons for sauteing all the vegetables.
Using the saved bacon grease and some of the melted butter mix the vegetables in a pot with a lid over medium to medium-high heat.
Onions and peppers first for about 5 minutes. Then add garlic for 2-3 minutes. Then add scallions for about 2-3 minutes. Then add the corn, the bacon and the heavy cream until it is essentially boiling/bubbling (about 2-3 minutes at the medium/medium high heat) and then turn it down to simmer. Stir occasionally making sure everything gets coated with the creamy mixture. Maybe 8-10 minutes total simmer time.
Salt and pepper to taste if needed (I generally find it's fine without any additional). The liquid will thicken just a hint as it simmers and loses some of its moisture. Then turn it off.
Maque choux is best served hot. If you leave it to rest for a bit after simmering before serving, keep the lid on it, and stir before serving. It can be refrigerated and even frozen (though let it cool completely before putting it in airtight container for freezing).