Cajun Maque Choux

Ingredients

• 6 ears fresh corn, kernels cut off (about 4 cups)
• 4 tbsp unsalted butter
• 1 medium yellow onion, finely diced
• 1 green bell pepper, finely diced
• 2 stalks celery, finely diced
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1 tsp Cajun seasoning
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp sugar
• Salt and black pepper to taste
• 3 green onions, sliced
• 2 tbsp fresh parsley, chopped

Instructions

1. 1

   When cutting kernels from the cob, use the back of your knife to scrape down the cob and collect the milky corn "cream" — add this to the kernels.

2. 2

   Melt butter in a large skillet over medium heat. Add onion, bell pepper, and celery; cook for 8 minutes until softened.

3. 3

   Add garlic and cook 1 minute until fragrant.

4. 4

   Add corn kernels with their juices to the skillet. Stir well and cook for 5 minutes.

5. 5

   Add Cajun seasoning, smoked paprika, cayenne, and sugar. Stir to combine.

6. 6

   Pour in heavy cream and reduce heat to medium-low. Cook for 10–12 minutes, stirring frequently, until the mixture is thick and creamy.

7. 7

   Season with salt and black pepper. Fold in green onions and parsley.

8. 8

   Serve as a side dish or spoon over grilled fish or shrimp for a complete meal.