Maque Choux (Fried Corn With Green Peppers)

Maque Choux (Fried Corn With Green Peppers)

5.0(2)

If you’re craving summer soul food or a Juneteenth side dish, look no further. This creamy corn and pepper dish is from Toni Tipton-Martin's award-winning cookbook, Jubilee: Recipes from Two Centuries of African American Cooking. She credits this recipe to Monique Wells, a Texas transplant living in Paris, who helped “open the eyes of elite French cooks to the flavors of the American South and Southwest.”

Cook Time
-
Total Time
-
Yield
2 servings

Ingredients

  • 3 ears corn, shucked and hulled
  • 2 tablespoons butter
  • ½ cup onion (120 mL), finely diced
  • ½ cup green bell pepper (50 g), finely diced
  • ½ teaspoon garlic, minced
  • ¼ teaspoon dried thyme
  • ½ teaspoon red pepper flakes, crushed
  • ⅛ teaspoon black pepper, or to taste
  • ½ teaspoon salt
  • ½ teaspoon sugar, optional
  • ¾ cup heavy whipping cream (180 mL), or half and half
  • 1 tablespoon fresh parsley, minced
  • 2 tablespoons green onion, minced

Nutrition Info

  • Calories 680
  • Fat 54g
  • Carbs 60g
  • Fiber 7g
  • Sugar 16g
  • Protein 12g

How to Make It

1. Step
In a heavy skillet, heat the butter over medium-high heat until melted and sizzling. Add the onion, bell pepper, and garlic and sauté until softened, about 3 minutes.
2. Step
Stir in the thyme, red pepper flakes, black pepper, salt, sugar (if using),and corn. Cook, stirring, until the corn is cooked through, about 5 minutes.
3. Step
Add the cream and cook 5 minutes more to thicken. Stir in the parsley and green onions. Taste and adjust seasoning with more salt and pepper.
4. Step
Serve warm.

Tags

VegetarianHigh-FiberStove TopSpecial OccasionLunchEasy

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