Corn Maque Choux
Author: 
 
Makes about 6 servings
Ingredients
  • ⅓ cup unsalted butter
  • 10 ounces smoked tasso ham, medium diced
  • 6 cups yellow corn kernels (about 8 ears)
  • ½ small red onion, small diced
  • 3 cloves garlic, roughly chopped
  • 1 medium red bell pepper, small diced
  • 1 medium green bell pepper, small diced
  • 2 cups chicken stock
  • I large jalapeño, fine diced
  • 2 dried bay leaves
  • Salt, ground black pepper, hot sauce, and Cajun seasoning, to taste
  • 4 green onions, thinly sliced
  • 1 tablespoon finely chopped fresh parsley
Instructions
  1. In a medium cast-iron pot, melt ¼ cup butter over low heat. Increase heat to medium-high, and add tasso, stirring to combine. Cook, stirring occasionally, until tasso is golden brown and fat is rendered.
  2. Add corn, red onion, and garlic, and stir to combine. Increase heat to high; cook, stirring occasionally, until onion is translucent, 5 to 10 minutes. Add bell peppers, chicken stock, jalapeno, and bay leaves. Cover and bring to a boil, stirring occasionally; reduce heat, uncover and simmer for about 15 to 20 minutes.
  3. Taste and adjust seasonings with salt, pepper, hot sauce, and Cajun seasoning. Simmer, uncovered, stirring occasionally, for 10 minutes. Turn off heat, and stir in green onion and parsley. Taste and adjust seasonings, if needed. Discard bay leaves, and serve hot.
Recipe by Louisiana Cookin' at https://louisianacookin.com/corn-maque-choux-2/