Cajun Maque Choux

Name: Cajun Maque Choux
Ingredients: 8 ears Sweet Corn, Fresh (can Use A Bag Of Fresh Frozen; Two Medium Ears Of Corn Equal Approximately 1 To 1 1/2 Cups Of Kernels If Using Frozen); 1 stick Butter; 1 whole Sweet Onion, Small, Finely Chopped; 1 whole Jalapeno, Finely Diced (optional); 1 whole Bell Pepper, Red, Finely Chopped; 1/2 cups Heavy Whipping Cream Or Half-And-Half; 2 teaspoons Salt; 2 dashes White Pepper; 1 Tablespoon Sugar

9 ingredients

6 steps

Ingredients

8 ears Sweet Corn, Fresh (can Use A Bag Of Fresh Frozen; Two Medium Ears Of Corn Equal Approximately 1 To 1 1/2 Cups Of Kernels If Using Frozen)
1 stick Butter
1 whole Sweet Onion, Small, Finely Chopped
1 whole Jalapeno, Finely Diced (optional)
1 whole Bell Pepper, Red, Finely Chopped
1/2 cups Heavy Whipping Cream Or Half-And-Half
2 teaspoons Salt
2 dashes White Pepper
1 Tablespoon Sugar

Directions

1

Cut corn off the cob; shave down the cob to get the juice using blunt knife edge (shave each cob right after cutting kernels from it; then move on to next).
2

In large cast iron skillet, melt stick of butter then saute onion, jalapeno & red pepper; when tender, add corn, cream, salt, pepper, and sugar. Cook over low heat, stirring almost constantly, for 20 minutes.
3

If corn takes longer to get soft, add more cream and a little more butter.
4

**I've used 1-2 large bags fresh frozen corn when I was short on time.
5

**You can roast the corn cobs then scrape the corn off; adds a smokey flavor to the dish.
6

**May also add garlic