Fiery Corn Maque Choux with Smoky Chipotle Crema

Allergens

Dairy (milk, Parmesan cheese), Wheat (if using pre-packaged corn)

Ingredients

• 4 cups fresh corn kernels (about 6 ears)
• 1 medium red bell pepper, finely chopped
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons unsalted butter
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• Salt and black pepper, to taste
• 1/2 cup heavy cream
• 1 chipotle pepper in adobo sauce, finely chopped
• 1/4 cup freshly grated Parmesan cheese
• Fresh cilantro leaves, for garnish

Instructions

1. In a large skillet or griddle, melt the butter over medium heat. Add the corn kernels and cook, stirring occasionally, until slightly charred and tender, about 8 10 minutes.
2. Add the chopped red bell pepper, onion, and garlic to the skillet with the corn, and cook until the vegetables are softened, about 5 7 minutes.
3. Stir in the smoked paprika, ground cumin, salt, and black pepper. Cook for another minute to allow the spices to toast and meld with the vegetables.
4. In a small bowl, combine the heavy cream and finely chopped chipotle pepper, stirring well to create a smoky adobo sauce.
5. Pour the smoky adobo sauce over the cooked corn mixture, and stir in the Parmesan cheese. Cook for another 2 3 minutes, allowing the flavors to meld together.
6. Remove from heat and let cool slightly before serving. Garnish with fresh cilantro leaves.

Chef’s Insight

The key to this dish is allowing the flavors to meld together, so don't rush the cooking process. Take your time and enjoy the sizzling aroma of the corn and spices as they come together.

Notes

For a true Southern grill experience, prepare this dish outdoors on a grill or over an open flame.