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