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Creamy Corn Maque Choux

  • Author: Michelle Burns
  • Yield: 8 servings 1x


  • 2 Tbs butter
  • 1 cup onion, finely chopped
  • 1/2 cup red bell pepper, roasted, chopped
  • 4 cups corn
  • 3/4 cup heavy cream of half & half
  • 1 tsp fresh thyme, chopped
  • 1 tsp hot pepper sauce (like Tobasco or Cholula)
  • 1 green onion, finely chopped
  • 2 Tbs fresh parsley, chopped
  • 1 Tbs fresh basil, chopped
  • 2 cloves garlic, minced
  • salt & pepper to taste


  • Melt butter in a large skillet over medium-high heat.
  • Add the onion and garlic and sauté until onion is translucent, about 5 minutes, stirring to prevent garlic from burning.
  • Add the bell pepper and sauté about 1 minute.
  • Add the corn and sauté until the corn begins to soften, about 2 minutes.
  • Add the cream, thyme, and hot pepper sauce and mix well.
  • Lower the heat to medium and simmer until the sauce thickens, about 5 minutes.
  • Mix in the green onion, parsley, and basil.
  • Season to taste with salt and pepper and more of the pepper sauce, if desired.


  • Serving Size: 2/3 cup (153 g/ serving)
  • Calories: 358
  • Fat: 7.23 g
  • Carbohydrates: 67.42 g
  • Protein: 9.05 g
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