Kicked Up Corn Maque Choux

Total Time:
23 min
Prep:
10 min
Cook:
13 min

Yield:
4 servings

Ingredients
  • 2 tablespoons unsalted butter
  • 4 cups corn (about 6 ears)
  • 1 cup chopped yellow onions
  • 1/2 cup chopped red or green bell peppers
  • 1 tablespoon minced jalapeno
  • 2 teaspoons Emeril's Original Essence, recipe follows
  • 1 teaspoon salt
  • 1/2 cup heavy cream
  • Emeril's Creole Seasoning (Essence):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Directions

Melt the butter in a large skillet or saute pan over medium-high heat. Add the corn, onions, bell peppers, jalapeno, Essence, and salt, and cook, stirring, until soft, for 10 minutes. Add the cream and cook for 2 minutes.

Remove from the heat and serve hot.

Emeril's Creole Seasoning (Essence):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.


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