My Favorite Summer Corn | Maque Choux

Although summer corn here in Ohio is some of the sweetest and loveliest I’ve ever eaten, I still can’t help but occasionally add to an already great thing.  Gilding the already golden lily, if you will.  This is an easy, flavorful recipe that I’ve made countless times this summer, because it seems to go with everything.  And left to my own devices, I would eat bowls of this all alone for dinner.  It’s so delicious.

Maque Choux (say mock shoe) is a traditional Cajun dish of braised corn, along with bell peppers and tomatoes.  Can you say seasonal?  In the PK version, I start with Chorizo as the fat.  More traditionally it’s started with bacon drippings, which are almost equally beloved in this household.  Add in what you have from the garden or farmer’s market and braise for 15 minutes or so.  It is mouth watering.  There are never leftovers.  No matter how much corn we start with.

PK’s Maque Choux, serves three (or a very hungry one as a main course)

1 link of Chorizo, casing removed and crumbled (or a very thick slice of Chorizo from your finer deli’s case, cubed)

1 T olive oil

1/2 onion finely chopped

1 small green, red or orange bell pepper, diced

1 stalk of celery, diced

10 grape or cherry tomatoes halved, or 1 small tomato chopped

1 spicy pepper from the garden, halved, seeds removed

2 or 3 sprigs of fresh thyme, leaves stripped

Kernels from four whole ears of fresh corn

Handful of fresh basil, thinly sliced

Salt, pepper, olive oil

In a large pan, add the olive oil and the sausage and render out the fat.  Add in the onions, bell pepper, celery, thyme, tomato and spicy pepper and saute until the onions are nearly translucent.  Add in the corn and cover with just a bit of water, perhaps a cup.  Reduce heat to low and simmer for 10 to 15 minutes.  Add salt and pepper to taste and all of the sliced basil.  Drizzle with a bit more olive oil.  Serve immediately.

** This recipe can also be cooked in a tray over the grill.  Skip all the softening, etc. and just dump everything  all together (just leave the basil until just before serving) and cook over a cooler section of the grill, stirring frequently making sure you have enough liquid to keep the veg soft, not crispy fried.  Goes great with spiced chicken thighs or a skirt steak that’s marinated for ten minutes in some olive oil, salt, pepper and garlic.

Playlist included Velvet Elvis, Alex Winston.

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