Corn maque choux

0
88
Corn maque choux
  • 0:10 Prep
  • 0:15 Cook
  • 8 Servings
  • Capable cooks

A classic American deep-south side that would be perfect with a barbecue or blackened Creole-style fish.

Featured in
American recipes, Picnic recipes

Ingredients

  • 4 corn cobs, husks and silk removed
  • 2 teaspoons extra virgin olive oil
  • 4 middle bacon rashers, trimmed, chopped
  • 1 brown onion, halved, thinly sliced
  • 1 green capsicum, finely chopped
  • 1 celery stalk, trimmed, finely chopped
  • 1/3 cup thickened cream
  • 1 green onion, sliced diagonally

Method

  • Step 1
    Using a knife, cut kernels from cobs (see notes).
  • Step 2
    Heat oil in a large saucepan over medium-high heat. Add bacon. Cook for 3 minutes or until crisp. Add brown onion, capsicum and celery. Cook for 5 minutes or until softened.
  • Step 3
    Add corn and 2 tablespoons of water to pan. Cook for 5 minutes or until corn is just tender. Stir in cream. Season with salt and pepper. Serve sprinkled with green onion.

Nutrition

  • 577 kj

    Energy

  • 7.9g

    Fat Total

  • 3.4g

    Saturated Fat

  • 3.3g

    Fibre

  • 7.2g

    Protein

  • 23mg

    Cholesterol

  • 358mg

    Sodium

  • 8g

    Carbs (total)

All nutrition values are per serve

Notes

When removing kernels from cobs, keep any juice that comes out and add to the mixture.

  • Author: Amira Georgy
  • Image credit: Guy Bailey
  • Publication: Super Food Ideas

Source: taste.com.au

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