Originally introduced by local southern Indians, maque choux [mock shoo] has evolved into a New Orleans Cajun version of succotash. It’s a decadent sweet and salty combination of vegetables, fresh corn, bacon and cream that is best served with lean meats like grilled chicken or seafood.
Makes 5 cups- about 4 side-dish servings
4 slices of thick bacon, diced
4 cups of fresh corn kernels -about 6 large ears
1/2 yellow onion, diced
1 large red pepper, diced
3 large garlic cloves, finely diced or pressed
1/3 cup of dry sherry or sweet white wine
1 1/2 cups of heavy cream
1 teaspoon of Tabasco
Salt and pepper
1/2 cup of green onions, thinly sliced
1/2 cup of fresh basil cut into ribbons, optional
1. In a large heavy saucepan, sauté the bacon on medium heat until crispy. Drain bacon on paper towels and discard all but 2 tablespoons of the drippings.
2. Add the diced yellow onion and red pepper, and garlic to the remaining drippings and cook until soft, about five minutes.
3. Return cooked bacon to the pan and add sherry. Continue to cook over medium heat, stirring and scraping all the browned bits off the bottom of the pan. Cook until sherry is almost evaporated. This is called deglazing.
4. Add the corn, heavy cream and Tabasco. Bring to a simmer and cook, stirring often, on low heat until cream thickens enough to coat the vegetables, about 15 minutes.
5. Add salt and pepper to taste.
6. Remove from heat.
7. Add green onions and basil just before serving. Serve warm. Can be made one day ahead.