“Maque choux,” translated into “mock cabbage,” has nothing to do with cabbage, but is all about the best of delicious fresh corn, made into a wonderful soup. Try it while excellent fresh corn is available. You are sure to find it “bonne-bonne,” (very good).
1 Teaspoon Olive Oil
2 Teaspoons Unsalted Butter
½ Cup Onion, Diced Small
¼ Cup Red Bell Pepper, Diced Small
¼ Cup Celery, Diced Small
1 Teaspoon Garlic, Minced
2 Cups Fresh Sweet Yellow Corn, Cut From Cob
1 Teaspoon Creole Seasoning
½ Cup Heavy Cream
½ Cup Whole Milk
Heat a 10-inch sauté pan over medium heat. Add oil and butter to skillet until butter is melted. Add onions, bell peppers and celery to the pan and cook, stirring often, until the onions are translucent, and the peppers and celery are soft, about 4 minutes.
Add garlic, corn, and seasoning. Cook, over low heat, stirring often, for 10 minutes. Add cream and milk to the pan, and reduce heat to low. Continue to cook the corn until tender, most of the cream has reduced, and the maque choux is creamy, about 3-4 minutes. Yield: 4 servings
Note: 1 cup fresh, peeled, Louisiana shrimp may be added to the maque-choux along with the corn, and cooked just until the shrimp becomes tender.