Maque Choux (Fried Corn With Green Peppers)
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.”
Tasty Team
Under 30 minutes
Under 30 minutes
Ingredients
for 2 servings
- 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
Preparation
- 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.
- 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.
- 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.
- Serve warm.
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