Maque Choux with Edamame and Sherry
An interesting version of the Louisiana corn dish.
Equipment
- large skillet preferrably cast~iron
- measuring cups
- measuring spoons
- 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 diced white and light green scallion
- 4 tablespoons seeded and minced jalapeño
- 2 teaspoons minced fresh garlic
- ½ cup dry sherry
- 3 cups fresh or frozen corn kernels thawed if frozen
- 1 cup heavy cream
- pinch granulated sugar
- ⅔ cup thinly sliced scallion greens
- kosher salt and black pepper
Instructions
- In the skillet, cook the bacon until crisp. Transfer to a paper towel~lined plate. Discard all but 2 tablespoons drippings.
- Melt the butter with drippings in the same pan over medium heat.
- Add the bell pepper, scallion white and light green slices 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, abut 3 minutes.
- Stir scallion greens into the maque choux. Season with salt and pepper.
Tried this recipe?Let us know how it was!