Maque Choux

• servings: 8 servings
• total time: 45 minutes

Ingredients

6 ears of corn, one layer of husks peeled back, silks trimmed

4 Tbsp. butter

2 celery stalks, diced

1 red bell pepper, chopped

1 small poblano or jalapeño pepper, diced

1 medium-sized Vidalia onion, chopped

8 slices of bacon, cut into 1-inch pieces

1 cup heavy cream

1 tsp. cayenne pepper

1 tsp. dried thyme

½ tsp. smoked paprika

Salt and pepper, to taste

Directions

Grill corn:

Preheat the grill to medium heat (350°-400°F). Clean and oil grill grates. Grill corn in husks over direct heat. Turn a few times over 20 minutes, looking for even grill marks around the whole cob. Let cool, then cut off the cob over a bowl. Take a second pass with the blunt edge of the knife, pressing in to get some of the corn milk to release.

Cook bacon:

Heat a large skillet over medium heat. Cook bacon until crispy. Drain half of grease, reserving extra for gravies or other applications.

Cook vegetables:

Melt butter in skillet with bacon grease. Add onion, celery, and peppers. Cook until slightly softened, about 5 minutes. Add corn, corn milk, and seasonings. Mix well. Season with salt and pepper, if needed.

Add cream and bacon:

Add cream to corn mixture, and simmer for 10 minutes, folding mixture to be sure liquid bathes the veggies. Once liquid has reduced slightly, take off heat. Stir in bacon.