Corn Maque Choux


  1. Cut the kernels off the cob. Scrape the cob with the back or spine of the knife to remove the corn milk.
  2. In a saucepan add cream and jalapeno and simmer to reduce by a third. Remove from heat and puree then reserve.
  3. Heat oil in sauté pan over medium heat and add onion, peppers, and corn. Cook for 4-5 minutes.
  4. Add tomatoes, garlic, salt, and pepper to pan and continue to cook for 2-3 minutes.
  5. Pour jalapeno cream into pan and stir for 1-2 minutes then serve.


  • 3 ears Peak Fresh Produce® Corn
  • 1 cup Peak Fresh Produce® Tomato(es), Grape, cut in half
  • 1/4 cup Peak Fresh Produce® Onion(s), Yellow, small dice
  • 1 tsp Roma Garlic, minced
  • 1 Peak Fresh Produce® Pepper(s), Green Bell, small dice
  • 1/8 tsp Magellan® sea salt
  • 1/8 tsp Magellan® Black Pepper, ground
  • 1 tbsp Roma® Oil, Olive
  • 1/2 cup Nature's Best Dairy® Cream, Heavy
  • 3 Peak Fresh Produce® Jalapeño Pepper(s), roasted, peeled and seeded