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Corn Maque Choux
(mock-shoo)
8 cups corn kernels (preferably from 12 ears of corn, but frozen kernels work in a pinch)
2 cups finely diced onion
2 cloves garlic, minced
1 green bell pepper, finely diced
1 red bell pepper, finely diced
6 Tbs butter
1 Tbs chopped fresh thyme
2 Tbs chopped fresh parsley
2 tsp coarse Kosher salt
1 tsp fresh ground pepper
1 tsp or more, Louisiana-style hot sauce
Optional: ½ cup cream
Cut corn off the cob, preserving the milky juice. This juice adds to the taste and thickening of the mixture. Store in mixing bowl while onions cook. In large pot or Dutch oven, sauté onions and garlic in butter until they are translucent. Add diced bell peppers and stir. Add corn and cook over medium heat for approximately 5 minutes. Add thyme, pepper, salt and hot sauce and cook for another 5 minutes. (If you add the cream, do it here and let it simmer gently for the last 5 minutes.) Turn off heat and mix in the parsley.
Note: Grate the corncobs to extract more of the milky juice. It is worth the trouble if you can find fresh corn!