Recipes


SWEET CORN MAQUE CHOUX

RECIPE COURTESY OF CHEF CHRIS ZAPALOWSKI

HOMEWOOD GOURMET


Yield: 8 to 10 servings
1 tablespoon unsalted butter
1 cup chopped onion
1 1/2 cups seeded and chopped poblano peppers
1 cups seeded and chopped red bell peppers
1 bay leaf
1 tablespoon chopped fresh thyme
5 cups fresh cut sweet corn plus any milk from the cob
2 1/2 cups heavy cream
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper

Melt the butter in a Dutch oven over medium heat. Add the onions, poblanos, and red bell peppers and cook until softened, stirring occasionally, about 15 minutes. Add the bay leaf and corn and cook 2 minutes or until heated through. Stir in the cream and bring the mixture to a simmer. Reduce the heat to low and cook for 35 to 40 minutes, stirring occasionally. Season the maque choux with salt and pepper and remove from the heat. Serve hot.