Maque Choux
Adapted from a recipe by P.J. Blanchet Jr. in “Talk About Good!”
This side dish shows up on a lot of Thanksgiving tables in New Orleans. Use the freshest corn you can find and don’t skimp on the bacon fat.
Makes 8 servings (about 8 cups)
8 ears corn, shucked
½ cup rendered bacon fat
½ medium white onion, chopped
¼ cup red bell pepper, chopped
½ cup peeled, chopped tomato (see note)
1 teaspoon sugar
Salt
Freshly ground black pepper
Instructions: Use a sharp chef’s knife to cut off the corn kernels inside a large mixing bowl, then use the blunt side of the blade to scrape each cleaned cob, letting the milky liquid drip into the bowl as well. (Reserve the cobs for making broth, if desired.)
Heat the bacon fat in a large skillet or sauté pan over medium heat.
Once it’s sizzling, pour into heat-proof measuring cup.
Add the corn and its liquid, the onion, bell pepper, tomato and sugar to the skillet.
Season generously with salt and pepper, stirring to incorporate.
Pour the hot bacon fat over the corn mixture; reduce the heat to low, cover and cook for 45 minutes, stirring occasionally.
Taste and add more salt and/or pepper, as needed. Serve warm.
Note: To peel the tomatoes, use a knife to score a wide, shallow “X” on the bottom of each one. Place in a pot of boiling water for about a minute, or just until you see the peels starting to pull back at the cuts. Transfer to a colander.
When cool enough to handle, peel and discard the skins.
Nutrition per serving:
230 calories, 4 g protein, 22 g carbohydrates, 16 g fat, 5 g saturated fat, 15 mg cholesterol, 60 mg sodium, 3 g dietary fiber, 8 g sugar