Maque Choux
 
Makes about 8 servings
Ingredients
  • 6 large ears corn, shucked
  • 8 slices thick-cut bacon, cut into 1-inch pieces
  • ¼ cup salted butter
  • 2 stalks celery, diced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and diced
  • 1 medium Vidalia onion, diced
  • 1 teaspoon kosher salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground black pepper
  • 1 (8-ounce) container crème fraîche
  • Garnish: fresh basil leaves
Instructions
  1. Place a large deep bowl on a clean towel on counter. Invert a metal bowl in bottom of large bowl. Hold stem end of ear of corn, and rest tip of corn at an angle on bottom of metal bowl. Using a sharp knife, cut just tips of kernels from cob. Go around cob a second time, cutting kernels from cob. Using the back of the knife, scrape milk and remaining pulp from cob into large bowl. Discard cobs.
  2. In a large skillet or cast-iron braiser, cook bacon over medium heat, stirring occasionally, until crispy. Remove using a slotted spoon, and let drain on paper towels, reserving 3 tablespoons drippings in skillet.
  3. Add butter to bacon drippings, and stir until melted. Add celery, bell pepper, jalapeño, and onion. Cook, stirring occasionally, until softened, about 5 minutes. Add corn kernels and pulp. Cook, stirring frequently, until corn is tender, about 5 minutes. Add salt, cayenne, thyme, paprika, and black pepper. Just before serving, stir in bacon and crème fraîche. Garnish with basil, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/maque-choux/