Corn Maque Choux

Directions

  1. Remove the kernels from the fresh corn.
  2. Now run the back of your knife down the corn cob to release the corn milk and reserve.
  3. In a sauté pan over medium high heat, add olive oil.
  4. Add onions, red bell pepper, green bell pepper and yellow bell pepper and cook for 1-2 minutes.
  5. Add corn, garlic, basil, oregano, green onion, salt, pepper and cayenne pepper and cook for 2-3 minutes more.
  6. 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