Kicked Up Corn Maque Choux (Emeril Lagasse) |
|
 |
Prep Time: 10 Minutes Cook Time: 13 Minutes |
Ready In: 23 Minutes Servings: 4 |
|
Ingredients:
2 tablespoons unsalted butter |
4 cups corn (about 6 ears) |
1 cup chopped yellow onions |
1/2 cup chopped red or green bell peppers |
1 tablespoon minced jalapeno |
2 teaspoons emeril's original essence, recipe follows |
1 teaspoon salt |
1/2 cup heavy cream |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
Directions:
1. Melt the butter in a large skillet or saute pan over medium-high heat. Add the corn, onions, bell peppers, jalapeno, Essence, and salt, and cook, stirring, until soft, for 10 minutes. Add the cream and cook for 2 minutes.
2. Remove from the heat and serve hot.
3. Emeril's Creole Seasoning (Essence):
4. Combine all ingredients thoroughly and store in an airtight jar or container.
5. Yield: about 2/3 cup
6. Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
|
|