Maque Choux

This is a Cajun dish as far as I can tell. As I remember it, the dish was either introduced to the French settlers in the bayou by the Native American tribes in the area or the dish was a synthesis of ingredients the settlers had on hand. I had never had it until this year and it is wonderful! There is a lot of black pepper used in this dish (my doing) so feel free to reduce the amount if you find that amount intimidating.

Maque Choux

8 ears fresh corn, husked and silked (or 7 cups frozen)
6 strips bacon
1 yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 Tablespoon ground black pepper
1/2 teaspoon creole seasoning or Cayenne pepper
2 teaspoons salt

First, prepare the corn by holding each ear of corn firmly with the bottom end placed on a cutting board or in a large bowl to keep the kernels from splattering. With a sharp knife, cut straight down the cob, cutting off only 2 or 3 rows at a time until all kernels are removed. Then, using the back of the knife blade, scrape down the cob to remove the corn “milk.” Add this milk to the corn kernels in a large bowl. Repeat procedure with each of the remaining ears of corn. Set aside.

Then in a stockpot, cook the bacon until crisp. Save bacon strips for another use—like peanut butter and bacon sandwiches! Leave bacon fat in bottom of stockpot. Cook onions and the red and green bell peppers in the bacon fat until soft — about 5-10 minutes. Add corn kernels and corn milk, spices, and salt. Cook over medium-low heat for 20 to 25 minutes, stirring occasionally to keep the corn from sticking. Cover the pot, lower the heat, and simmer 5 to 10 minutes. Serve warm.

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