Maque Choux
Servings: 4
Total Time: 20 minutes
Ingredients
2 TBSP unsalted butter
1 medium yellow onion, peeled and diced
1 medium green bell pepper, seeded and diced
2 garlic cloves, peeled and minced
3 cups corn kernels (about 4 ears)
3/4 cup heavy cream
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp crushed red pepper flakes
1 green onion, thinly sliced
1 TBSP freshly chopped parsley
Directions
1. Melt the butter in a dutch oven or skillet over medium-high heat. When the butter is melted and hot add the yellow onion and bell pepper. Cook, stirring often, until vegetables are tender, 5 to 7 minutes.
2. Stir in the garlic and cook until fragrant, about 10 seconds. Stir in the corn, heavy cream, salt and pepper. Cook, stirring occasionally, until thickened and heated through, about 5 minutes.
3. Take off the heat and stir in the crushed red pepper, green onion, and parsley.
2. Stir in the garlic and cook until fragrant, about 10 seconds. Stir in the corn, heavy cream, salt and pepper. Cook, stirring occasionally, until thickened and heated through, about 5 minutes.
3. Take off the heat and stir in the crushed red pepper, green onion, and parsley.
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