Cajun Maque Choux

Ingredients

• 8 ears Sweet Corn, Fresh (can Use A Bag Of Fresh Frozen; Two Medium Ears Of Corn Equal Approximately 1 To 1 1/2 Cups Of Kernels If Using Frozen)
• 1 stick Butter
• 1 whole Sweet Onion, Small, Finely Chopped
• 1 whole Jalapeno, Finely Diced (optional)
• 1 whole Bell Pepper, Red, Finely Chopped
• ½ cups Heavy Whipping Cream Or Half-And-Half
• 2 teaspoons Salt
• 2 dashes White Pepper
• 1 Tablespoon Sugar

Preparation Instructions

Cut corn off the cob; shave down the cob to get the juice using blunt knife edge (shave each cob right after cutting kernels from it; then move on to next).

In large cast iron skillet, melt stick of butter then saute onion, jalapeno & red pepper; when tender, add corn, cream, salt, pepper, and sugar. Cook over low heat, stirring almost constantly, for 20 minutes.

If corn takes longer to get soft, add more cream and a little more butter.

**I’ve used 1-2 large bags fresh frozen corn when I was short on time.

**You can roast the corn cobs then scrape the corn off; adds a smokey flavor to the dish.

**May also add garlic