Louisiana maque choux
Units
Temperature
Servings
Ingredients
Maque choux
- 750 g fresh corn kernels, from about 8 medium ears rounded
- 8 medium corn ears, count reference for the kernels above (optional) rounded
- 150 g thick-cut bacon rounded
- 15 g unsalted butter rounded
- 150 g red bell pepper, diced rounded
- 180 g red or yellow onion, diced rounded
- 100 g celery, diced rounded
- 10 g garlic, thinly sliced rounded
- 180 ml heavy cream rounded
- 4 g fine salt, bacon and corn must be certified gluten-free rounded
- 2 g black pepper rounded
- 0.5 g cayenne pepper rounded
- 5 g fresh oregano leaves, chopped rounded
Method
Method
- Cut kernels from cobs and scrape the cobs with the back of a knife to collect corn milk.
- Render bacon until browned; reserve it and retain 30 ml drippings. Add butter, onion, pepper, and celery and cook 5 to 7 minutes.
- Add corn, corn milk, and garlic for 4 minutes. Add cream, salt, pepper, and cayenne and cook only until corn is crisp-tender and cream forms a thin glaze.
- Return bacon and add oregano. Rest 5 minutes. No cream should pool in the skillet.
Ingredient substitutions
- Fresh summer corn is preferred. In Germany or Canada use 750 g thawed, well-drained frozen corn plus 50 ml milk or stock because there is no scraped corn milk; cook 2 to 3 minutes longer to remove surface water. Canned corn is softer and saltier, so drain very well, reduce salt, and glaze only briefly. Neither route is identical to fresh corn.
- Bacon determines salt and gluten status in both regions. Use plain bacon explicitly labelled gluten-free for the listed facet and adjust salt after rendering.
Notes
- Refrigerate in shallow containers within 2 hours for 3 to 4 days. Reheat gently throughout to 74°C.
- Freeze up to 2 months; corn and cream will be softer and may separate slightly after reheating.