Recipe of the Week
Corn Macque Choux
Ready to try your hand at a traditional southern Louisiana dish? Check out this Corn Macque Choux recipe. Pair it with skewers of Clara Gerica's Louisiana Gold shrimp, a term Clara coined for shrimp with so much golden fat in their heads that their cooking water tastes almost buttery.
- 8 ears fresh corn
- 1/2 cup (1 stick) butter
- 1 onion, finely minced
- 2 teaspoons sugar
- 1/2 cup heavy cream
- 1 tomato, peeled, seeded and coarsely chopped
- Salt and pepper
- hot sauce
- 1 bunch green onions, thinly sliced
Cut corn kernels from the cobs, then scrape the cobs with the back of a knife. Set aside.
Melt butter in a heavy skillet; add onion and sauté over medium heat until onion is translucent. Sprinkle sugar over onion and stir together; reduce heat, cover, and cook for 5 minutes. Add corn kernels and scrapings; return heat to medium-high and cook for 5 minutes or until corn is tender. Stir in cream and tomato. Cook, stirring fairly continuously, until mixture thickens. Season with salt, pepper, and hot sauce. Sprinkle with green onions and serve.
Recipe compliments of Poppy Tooker