Maque Choux with Edamame and Sherry
An interesting version of the Louisiana corn dish.
Equipment
- large skillet preferrably cast-iron
- wooden spoon or rubber spatula
Ingredients
- 4 strips bacon diced
- 2 tablespoons unsalted butter
- 1 cup diced red bell pepper seeded, ribs removed
- ⅔ cup sliced white and light green scallion
- 4 tablespoons seeded and minced jalapeño
- 2 teaspoons minced fresh garlic
- ½ cup dry sherry, white wine or dry vermouth
- 3 cups fresh or frozen corn kernels thawed if frozen
- 1 cup frozen edamame thawed
- 1 cup heavy cream
- pinch granulated sugar
- ⅔ cup thinly sliced scallion greens, chopped parsley or chives for garnish
- kosher salt and black pepper to taste
Instructions
- In the skillet, cook the bacon until crisp. Transfer bacon to a paper towel-lined plate. Discard all but 2 tablespoons the drippings.
- Melt the butter with drippings in the same pan over medium heat.
- Add the bell pepper, sliced scallion, and jalapeño. Cook until softened, about 5 minutes.
- Add garlic and cook until fragrant, about 1 minute.
- Deglaze the pan with sherry, scraping up any brown bits. Cook until sherry is nearly evaporated.
- Add the corn, edamame, cream, and sugar. Simmer until the cream thickens, about 3 minutes.
- Add the cooked bacon back to the skillet and stir to combine.
- To serve, stir sliced scallion greens or herbs into the maque choux. Season with salt and pepper.
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