Corn Maque Choux Recipe
- 2 tablespoons (1/4 stick) butter
- 1 cup finely chopped onion
- 1/2 cup chopped red bell pepper
- 2 cups fresh corn kernels (cut from 3 medium ears of corn)
- 3/4 cup heavy whipping cream
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon (or more) hot pepper sauce
- 1 green onion, finely chopped
- 2 tablespoons chopped fresh Italian parsley
- 1 tablespoon chopped fresh basil
- Coarse kosher salt
- Melt butter in large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add bell pepper; sauté until beginning to soften, about 3 minutes. Add corn; sauté 2 minutes. Add cream, thyme, and 1/2 teaspoon hot pepper sauce. Simmer until sauce thickens, about 5 minutes. Mix in green onion, parsley, and basil. Season to taste with coarse salt, pepper, and more hot pepper sauce, if desired.
