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Show: Emeril Live

Episode: Native American

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Total:: 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.

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

Recipe from Emeril Lagasse

My Private Notes

Name: Kicked Up Corn Maque Choux
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H13M0.000S
Total time: P0Y0M0DT0H23M0.000S
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; 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

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Kicked Up Corn Maque Choux

Emeril's Creole Seasoning (Essence):

Emeril's Creole Seasoning (Essence):

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