Culinary Institute of New Orleans

Culinary Insitute of New Orleans

Corn Maque Choux
Serves 10 - (5 ounce portions)

8 Ears of Corn
1/4 cup Butter
1 cup Onion (diced)
4 oz. Red Bell Pepper (diced)
4 oz. Green Bell Pepper (diced)
1 Tomato (diced)
1 tsp. Salt
1 tsp. Cayenne
1 tsp. Black Pepper
1 cup Water

Méthode:
Cut the corn kernels off of the cob with a knife. Do not go all the way down to the cob. Next, turn the knife over using the backside of a knife at a 30° angle to slide down the cob. This releases the milky juices of the uncut kernel portion to make a creamy sauce. In a pot, put butter and melt. Add onion, bell peppers, tomato, salt, cayenne and black pepper. Stir together to get a marriage of all the ingredients. Sauté for 15 minutes. Add 1/2 cup of water and stir. While stirring, add remainder of water and cover, stirring occasionally for 4 or 5 minutes.