Step 1Carefully cut corn kernels off cobs into a large bowl (some kernels and corn milk may fly everywhere). Using the back of knife, scrape corncobs over bowl to collect remaining flesh and corn milk.

Step 2In a large Dutch oven or heavy pot over medium-high heat, heat oil. Add corn and cook, stirring occasionally with a wooden spoon, until caramelized and crackling, about 30 minutes.

Step 3Add onion, bell pepper, jalapeños, fresh tomatoes, sun-dried tomatoes, Cajun seasoning, 1/2 teaspoon salt, and 1 1/2 teaspoons pepper. Reduce heat to medium and cook, stirring often, vegetables are tender-crisp, about 10 minutes more.

Step 4Add butter and stir until butter melts. Taste and add more salt, pepper, or Cajun seasoning, if needed.

Corn Macque Choux

Ingredients

Directions

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