Simple Creamed Corn Maque Choux
This creamed corn is rich and buttery and has a little kick that compliments that sweetness of the corn. In parts of Louisiana, they call this Maque Choux. No matter what you call it, you'll find that this side dish is loaded with flavor and so easy to put together that I'm sure this will become a family favorite of yours just as it has been for mine.
Servings: 8 people
Ingredients
- 1 stick non salted butter
- ¼ cup extra virgin olive oil
- 1 onion diced
- 2 jalapeno peppers diced
- 6 cups frozen corn kernels
- 2 tbsp sugar
- ½ tsp cayenne pepper
- 1-½ cups chicken broth
- 1 tsp Cajun/Creole Seasoning
- ½ cup half and half
- ¼ tsp hot sauce
- salt and black pepper to taste
Instructions
- In a large pot or Dutch oven, melt the butter and add the olive oil. Sauté the onions, jalapeno peppers, and corn until they all have softened, about 10-12 minutes.
- Mix in the sugar and cayenne pepper and allow the corn kernels to lightly brown, about 5-10 minutes.
- Pour in ½ cup of the broth and scrape up any brown bits that may have formed on the bottom of the pot. Stir continuously for 10 minutes.
- Add the remaining broth and Creole Seasoning, lower the heat to a simmer, and let the pot sit for about 20 minutes for the liquid to absorb into the corn and cook down.
- Pour in the half and half and season the corn with salt and black pepper. Add the hot sauce and stir everything to combine. Serve warm.
