Corn Maque Choux
4 ears of corn, medium-sized
Paper towels
Knife
Bowl
Dish towel
1/4 cup pepper bacon, chopped
Unsalted butter
1/2 cup onion, chopped
1/2 cup green pepper, chopped
Paper towels
Knife
Bowl
Dish towel
1/4 cup pepper bacon, chopped
Unsalted butter
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1/4 cup celery, chopped
1 tbsp thyme, chopped
Kosher salt
1 cup tomato, chopped
1/8 cup garlic, peeled and minced
1/2 cup green onion, sliced
Cracked black pepper
Cayenne pepper
Shuck the corn and remove all traces of the silk. Rinse the ears of corn under cool water and dry them thoroughly with paper towels.
Cut the corn kernels off the corn by holding the corn vertically on a secure cutting board and running the blade of the knife down the ear of corn from the top to the bottom. Be careful when doing this because corn can be slippery. Don`t press down on the ear of corn as you hold it steady, because that can cause it to slip on the cutting board.
Squeeze the corn milk out of the cobs by placing the cobs vertically in a small bowl that is set on a damp, folded dish towel. The dish towel will help keep the bowl from slipping on the counter. Run the back side of the knife firmly down the empty cobs to press the milk out of them. Reserve the corn milk, as you will use it later.
Chop the pepper bacon coarsely and sautt it over medium heat until it is brown and crisp. You can also use salt pork or any type of Creole sausage such as Tasso or Andouille if you prefer. Pour off the drippings until you have 4 tablespoons left. If the bacon did not release at least that amount of drippings, add enough melted, unsalted butter to it to make 4 tablespoons.
Stir in the corn kernels, onion, pepper and celery, making sure that they are well coated with the drippings. Season the mixture with the thyme and a very light sprinkling of kosher salt to help sweat out the vegetables.
Cook the vegetables and bacon for 15 to 20 minutes, stirring it often to make sure it does not scorch or stick to the pan. Test the corn for readiness; it should be cooked through but not mushy.
Stir in the tomatoes, garlic and corn milk. Heat the mixture through and taste it. Add kosher salt, green onions, cracked pepper and cayenne pepper to taste.
Let the flavors blend for 5 minutes or so over low heat and then serve.
1 tbsp thyme, chopped
Kosher salt
1 cup tomato, chopped
1/8 cup garlic, peeled and minced
1/2 cup green onion, sliced
Cracked black pepper
Cayenne pepper
Shuck the corn and remove all traces of the silk. Rinse the ears of corn under cool water and dry them thoroughly with paper towels.
Cut the corn kernels off the corn by holding the corn vertically on a secure cutting board and running the blade of the knife down the ear of corn from the top to the bottom. Be careful when doing this because corn can be slippery. Don`t press down on the ear of corn as you hold it steady, because that can cause it to slip on the cutting board.
Squeeze the corn milk out of the cobs by placing the cobs vertically in a small bowl that is set on a damp, folded dish towel. The dish towel will help keep the bowl from slipping on the counter. Run the back side of the knife firmly down the empty cobs to press the milk out of them. Reserve the corn milk, as you will use it later.
Chop the pepper bacon coarsely and sautt it over medium heat until it is brown and crisp. You can also use salt pork or any type of Creole sausage such as Tasso or Andouille if you prefer. Pour off the drippings until you have 4 tablespoons left. If the bacon did not release at least that amount of drippings, add enough melted, unsalted butter to it to make 4 tablespoons.
Stir in the corn kernels, onion, pepper and celery, making sure that they are well coated with the drippings. Season the mixture with the thyme and a very light sprinkling of kosher salt to help sweat out the vegetables.
Cook the vegetables and bacon for 15 to 20 minutes, stirring it often to make sure it does not scorch or stick to the pan. Test the corn for readiness; it should be cooked through but not mushy.
Stir in the tomatoes, garlic and corn milk. Heat the mixture through and taste it. Add kosher salt, green onions, cracked pepper and cayenne pepper to taste.
Let the flavors blend for 5 minutes or so over low heat and then serve.
No comments:
Post a Comment