Maque Choux

Name: Maque Choux
Ingredients: 2 ears sweet white or yellow corn, shucked and silk removed, or 1 1/2 cups frozen corn kernels, thawed; 1 tablespoon olive or vegetable oil; 2 tablespoons butter; 1/2 medium yellow onion, diced; 1 jalapeno, seeded and minced; 1 garlic clove, minced; 1/2 cup peeled, seeded, and diced fresh tomato, or canned tomato (with juices); 1 (14-ounce) can red beans, kidney beans, or chili beans (for a bit more heat), drained and liquid reserved; Salt; Hot sauce

10 ingredients

7 steps

Ingredients

2 ears sweet white or yellow corn, shucked and silk removed, or 1 1/2 cups frozen corn kernels, thawed
1 tablespoon olive or vegetable oil
2 tablespoons butter
1/2 medium yellow onion, diced
1 jalapeno, seeded and minced
1 garlic clove, minced
1/2 cup peeled, seeded, and diced fresh tomato, or canned tomato (with juices)
1 (14-ounce) can red beans, kidney beans, or chili beans (for a bit more heat), drained and liquid reserved
Salt
Hot sauce

Directions

1

Cut the corn kernels from the cob, being careful not to cut too close to the cob (where the kernels become dry and starchy).
2

Heat the oil and 1 tablespoon butter in a skillet to foaming.
3

Add the onion and cook for 23 minutes.
4

Then add the corn, jalapeno, and garlic and stir to mix.
5

Cook for about 3 more minutes, then add the tomato, beans, and 1/4 cup water or reserved bean liquid and season to taste with salt and a little hot sauce.
6

Stir and cook until heated through, then swirl in the remaining tablespoon of butter.
7

Keep the vegetables warm while cooking the chicken.