Maque Choux

From Cook's Country | August/September 2013

Why this recipe works:

This creamy Southern corn dish is usually beefed up with smoky tasso ham, but we opt for a combination of andouille sausage and bacon, which are much easier to come by. Sautéing the aromatics and vegetables—green bell pepper, celery, and onion are traditional—in the bacon fat reinforces the… read more

This creamy Southern corn dish is usually beefed up with smoky tasso ham, but we opt for a combination of andouille sausage and bacon, which are much easier to come by. Sautéing the aromatics and vegetables—green bell pepper, celery, and onion are traditional—in the bacon fat reinforces the smoky flavor. Grating a couple of ears of corn into the dish adds creaminess and helps coax out the starches, and a can of diced tomatoes introduces acid, which helps the whole corn kernels stay firm and intact while the mixture cooks.

less

Serves 4 to 6

Fresh corn is best. For frozen corn, use 6 cups of thawed kernels; process 1½ cups of kernels with ½ cup of water in a blender until coarsely ground to replace the grated corn in step 1.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection