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Creamy Corn Maque Choux Recipe

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This recipe for Creamy Corn Maque Choux, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pam Mays

Category:
Category:

Ingredients:  
Ingredients:  
6-8 ears sweet corn (approximately 4 cups kernels)
2 Tablespoons butter
1 cup chopped onion
1/2 cup chopped red bell peppers
1 Tablespoon minced jalapeno peppers
2 teaspoons Tony Chachere's Creole Seasoning
1 teaspoon salt
1/2 cup heavy cream

Directions:
Directions:
Working over a bowl, cut the corn kernels off with a knife. Then turn the knife over and using the backside of the blade, slide the blade down the cob at a 30 angle, this releases more of the milky, sweet corn juice. Break up any corn kernels and set the corn and juice aside. Melt the butter in a large skillet over medium-high heat. Add the corn juice, onions, bell peppers, jalapeno pepper, seasoning and salt. Cook, stirring until soft, about 10 minutes. Add cream and cook for an additional 2 minutes. Reduce heat to simmer and allow mixture to become creamy, cooking an additional 5 minutes or so.

 

 

 

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