Corn on the cob was my first heartbreak. First grade or so. One front tooth missing. The other hanging on by a thread, swinging in the wind like an old, busted screen door. (We can talk about my fear of pulling teeth – mine or otherwise – another time.) When that dangling tooth dangled no more, corn on the cob became the worst kind of culinary tease. It would sit there on the table looking pretty, taunting me with its sweet corn goodness knowing full well I could. not. have. it.
Least I’m not bitter, right? Anywho, I love corn. Corn didn’t love me back for a while. Now we’re back together and all is well. If you’re missing front teeth or just want to try something different with the last of the season’s bounty, how ’bout a Chipotle Corn Maque Choux?
What is a Maque Choux?
Maque Choux, pronounced Mock Shoe, is a mix of sauteed veggies thought to be a southern or Cajun riff on a Native American dish. It’s typically made with corn, onions, green bell peppers and tomatoes sometimes with a dash of cayenne or hot sauce to spice it up a bit.
I’m calling mine ‘Mock’ Choux because I went a little rogue. Corn and onions? They’re in here but I subbed an orange bell pepper for green and skipped the tomatoes and hot sauce all together. Instead I added a few of my favorite Latin flavors – chipotle climes in adobo sauce, freshly squeezed lime juice and shredded queso fresco.
Whatever you want to call it, it’s delicious and you should add this to your corn rotation immediately. Because corn.
(Check out this video for a quick tip on cutting corn kernels off the cob without making a mess!)
Look for fresh corn with bright green husks with brown tips and plump yellow or white kernels when you pull the husk back slightly.
If you don’t have fresh corn on hand you can use two 15-oz cans whole kernel corn, drained.
3 1/2 cup fresh corn kernels or 2 15-ounce cans whole kernel corn, drained
1-2 chipotle chiles in adobo sauce, minced (depending on how spicy you like it)
¾ cup heavy cream
2 tablespoons chopped fresh cilantro
2 teaspoons freshly-squeezed lime juice
salt and pepper, to taste
shredded queso fresco, for garnish
Heat oil and butter in a large sauté pan over medium high heat until butter melts. Add onion, bell pepper and garlic and cook, stirring occasionally, until onion and peppers begin to soften, 3-5 minutes.
Stir in corn and chipotle chiles and cook until heated through, about 1 minute. Reduce heat to medium and stir in the heavy cream. Simmer until cream thickens, about 5 minutes. Add cilantro, lime juice and season to taste with salt and pepper.
Optional: Garnish with shredded queso fresco before serving
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