Maque Choux

Corn Maque Choux

Maque Choux (Mock Shoe) is wonderful when corn is fresh. It's so good and it's nearly a meal by itself. Frozen corns works but it's not as good. Canned corn doesn't work well in this recipe. The large batch will serve as a side dish for 8. The smaller batch for 4.

Large Batch	Smaller Batch
8 ears	4 ears	fresh corn, remove the husks & silk but leave the stalk
1 lb	½ lb	thick cut bacon, cut into small pieces
½ stick		butter
1	½	medium yellow onion, diced
¼ cup	2 tbl	chopped celery
1 tsp	½ tsp	thyme
¼ tsp	⅛ tsp	cayenne pepper
½ tsp	¼ tsp	smoked paprika
½ tsp	¼ tsp	salt
½ tsp	¼ tsp	MSG
½ tsp	¼ tsp	freshly ground black pepper
1 cup	½ cup	half & half, not fat free half & half

Preheat your grill. Clean the husks and silk from the corn but leave the stalks on as it makes it easier when you cut the kernels from the cob. Pour a bit of canola oil over the corn and rub it over all of the kernels. Grill the corn over direct, high heat for to 15 minutes, turning the corn every few minutes. Some of the kernels should turn brown.

Let the corn cool, then cut the kernels off the cob over a bowl. Make a second pass down the cob with the blunt edge of the knife, pressing in to the cob to get some of the corn milk to release.

Heat a LARGE skillet over medium heat. Cook the bacon until it’s crispy, then set it aside on a paper towel lined plate. Drain half of the grease from the skillet.

Melt the butter in the skillet with the remaining bacon grease. Add the onion and celery, and cook until slightly softened, about 5 minutes.

Add the corn, corn milk, thyme, cayenne, paprika, salt, MSG, and black pepper and stir to combine. Season with salt & pepper, if needed.

Add the half & half to the corn mixture, and simmer for 10 minutes, stirring every few minutes. Once the liquid is gone, turn off the heat and stir in the bacon.

Serve.

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