Updated: Feb 13
Corn Maque Choux is dish traditionally found in Louisiana, a blend of Creole and American Indian culture. Borrowing the traditional dish we offer it Rozie style by adding a bit of heat from Rozie's Hot RelSa and using butter instead of bacon for the fat.
2 tablespoons butter
2 tablespoons Rozie's Hot RelSa
2 tablespoons minced green bell pepper
4 cups frozen corn (or fresh)
1/2 cup heavy cream
1 cup frozen okra (or fresh)
1 medium tomato, chopped
1 scallion, sliced for garnish
Corn Maque Choux usually has some chicken stock, this version is made without, it helps to decrease the cooking time and keep our veggies crispier.
In a large heavy skillet heat the butter and saute the chopped green pepper for a couple of minutes, then add RelSa and saute for a couple more minutes.
Add the frozen corn and continue to saute for a few minutes until the corn is hot.
Next, add heavy cream to heat and reduce by about 1/3.
Now add the chopped tomato and frozen okra, continue to simmer for a couple of minutes and stir thoroughly to combine the corn and the cream thoroughly.
This is one of our favorite sides, give it a try!