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28 Ratings
5 star values:
4
4 star values:
4
3 star values:
10
2 star values:
10
1 star values:
0
Back to Corn Maque Choux
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Corn Maque Choux
Credit:
John Kernick
Recipe Summary
prep: 40 mins
total: 55 mins
Yield: Makes 5 cups
Ingredients
Ingredient Checklist
4 slices bacon
1 cup finely chopped onion (from 1 small)
1 to 2 teaspoons extra-virgin olive oil, if needed
2 teaspoons minced garlic (from about 2 cloves)
1/2 stick unsalted butter
4 cups fresh corn kernels (from 4 to 5 ears)
1/4 cup thinly sliced scallions (from 3 to 4)
1/4 cup chicken broth
1/4 cup whole milk
1 cup coarsely chopped tomato (from 1 large)
1/4 cup lightly packed fresh flat-leaf parsley leaves, chopped
Coarse salt and freshly ground pepper
Cook's Notes
Maque choux can be made up to 1 day ahead and stored in refrigerator; bring to room temperature before serving.
Gallery
Corn Maque Choux
Credit:
John Kernick
Recipe Summary
prep: 40 mins
total: 55 mins
Yield: Makes 5 cups
Gallery
Corn Maque Choux
Credit:
John Kernick
Corn Maque Choux
Credit:
John Kernick
Corn Maque Choux
Recipe Summary
prep: 40 mins
total: 55 mins
Yield: Makes 5 cups
Recipe Summary
prep: 40 mins
total: 55 mins
Yield: Makes 5 cups
prep: 40 mins
total: 55 mins
prep:
40 mins
total:
55 mins
Yield: Makes 5 cups
Makes 5 cups
Ingredients
Ingredients
- 4 slices bacon
- 1 cup finely chopped onion (from 1 small)
- 1 to 2 teaspoons extra-virgin olive oil, if needed
- 2 teaspoons minced garlic (from about 2 cloves)
- 1/2 stick unsalted butter
- 4 cups fresh corn kernels (from 4 to 5 ears)
- 1/4 cup thinly sliced scallions (from 3 to 4)
- 1/4 cup chicken broth
- 1/4 cup whole milk
- 1 cup coarsely chopped tomato (from 1 large)
- 1/4 cup lightly packed fresh flat-leaf parsley leaves, chopped
- Coarse salt and freshly ground pepper
Directions
Cook bacon in a large heavy-bottomed pot over medium heat until crisp, about 15 minutes. Transfer to a paper-towel-lined plate to drain, then coarsely chop.
Add onion to drippings in pot and cook until softened and golden in places, 8 to 10 minutes. (Add oil to prevent onion from burning, if needed.) Add garlic and cook until fragrant, about 2 minutes. Add butter, corn, and scallions and cook, stirring occasionally, until corn is crisp-tender, 10 to 12 minutes.
Return bacon to pot, add broth and milk, and bring to a boil. Reduce heat and simmer until most of liquid has evaporated, about 2 minutes. Remove from heat and stir in tomato and parsley. Season with salt and pepper. Serve warm or at room temperature.
Cook's Notes
Maque choux can be made up to 1 day ahead and stored in refrigerator; bring to room temperature before serving.
Cook’s Notes
Maque choux can be made up to 1 day ahead and stored in refrigerator; bring to room temperature before serving.
Reviews
Add Rating & Review
28 Ratings
5 star values:
4
4 star values:
4
3 star values:
10
2 star values:
10
1 star values:
0
Reviews
Add Rating & Review
28 Ratings
5 star values:
4
4 star values:
4
3 star values:
10
2 star values:
10
1 star values:
0
Add Rating & Review
28 Ratings
5 star values:
4
4 star values:
4
3 star values:
10
2 star values:
10
1 star values:
0
28 Ratings
5 star values:
4
4 star values:
4
3 star values:
10
2 star values:
10
1 star values:
0
28 Ratings
5 star values:
4
4 star values:
4
3 star values:
10
2 star values:
10
1 star values:
0
- 5 star values:
- 4
- 4 star values:
- 4
- 3 star values:
- 10
- 2 star values:
- 10
- 1 star values:
- 0
All Reviews for Corn Maque Choux
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Corn Maque Choux
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
