Corn Maque Choux
Corn Maque Choux
Directions
- Remove the kernels from the fresh corn.
- Now run the back of your knife down the corn cob to release the corn milk and reserve.
- In a sauté pan over medium high heat, add olive oil.
- Add onions, red bell pepper, green bell pepper and yellow bell pepper and cook for 1-2 minutes.
- Add corn, garlic, basil, oregano, green onion, salt, pepper and cayenne pepper and cook for 2-3 minutes more.
- Next add tomato juice and vegetable stock and simmer for 2 minutes. Whisk in butter and serve.
Ingredients
- 1/8 tsp. cayenne pepper
- 6 ears corn
- 1 tsp. Kosher salt
- 3 Tbsps. Nature's Best Dairy® Butter, unsalted
- 2 Tbsps. Peak Fresh Produce® Basil
- 2 Tbsps. Peak Fresh Produce® Garlic, Clove(s), minced
- 1 bunch Peak Fresh Produce® Onion(s), Green
- 1 Peak Fresh Produce® Onion(s), Red, diced
- 2 Tbsps. Peak Fresh Produce® Oregano
- 1 Peak Fresh Produce® Pepper(s), Green Bell, diced
- 1 Peak Fresh Produce® Pepper(s), Red Bell, diced
- 1 Peak Fresh Produce® Pepper(s), Yellow Bell, diced
- 1/2 tsp. pepper, freshly ground
- 3 Tbsps. Piancone® Oil, Olive
- 1 cup Ridgecrest® Vegetable Base
- 1 1/2 cup tomato juice, chef recommends V8
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
