Maque Choux

Ingredients

• 6 ears of corn, one layer of husks peeled back, silks trimmed
• 1/4 cup (1/2 stick) butter
• 2 celery stalks, diced
• 1 red bell pepper, chopped
• 1 small poblano or jalapeño pepper, diced
• 1 medium-sized Vidalia onion, chopped
• 8 slices of bacon, cut into 1-inch pieces
• 1 cup heavy cream
• 1 tsp. cayenne pepper
• 1 tsp. dried thyme
• 1/2 tsp. smoked paprika
• Salt and pepper, to taste

Instructions

Grill corn

1. Preheat the grill to medium heat (350°–400°F). Clean and oil grill grates.
2. Grill corn in husks over direct heat. Turn a few times over 20 minutes, looking for even grill marks around the whole cob.
3. Let cool, then cut off the cob over a bowl.
4. Take a second pass with the blunt edge of the knife, pressing in to get some of the corn milk to release.

Cook bacon

1. Heat a large skillet over medium heat. Cook bacon until crispy.
2. Drain half of grease, reserving extra for gravies or other applications.

Cook vegetables

1. Melt butter in skillet with bacon grease.
2. Add onion, celery, and peppers.
3. Cook until slightly softened, about 5 minutes.
4. Add corn, corn milk, and seasonings. Mix well.
5. Season with salt and pepper, if needed.

Add cream and bacon

1. Add cream to corn mixture, and simmer for 10 minutes, folding mixture to be sure liquid bathes the veggies.
2. Once liquid has reduced slightly, take off heat.
3. Stir in bacon.

References

Adapted from Southern Living.