
Yields:
6 serving(s)
Prep Time:
15 mins
Total Time:
1 hr
Cal/Serv:
243
Chef Gabriel Guilbeau, who you may know as Yellowstone's Chef Gator, recently stopped by the Delish Kitchen Studio to make some of the cast’s favorite dishes. Gator spent five years as the head of craft services for director Taylor Sheridan’s film and television projects. But it was on the set of Yellowstone where Gator stepped into the spotlight to play the Dutton family chef.
Since he was first featured on the hit series, he’s been in 12 episodes—all while feeding the entire cast and crew. Gator says that he feeds upwards of 300 people every day, sometimes closer to 600. He also admits that feeding that many people out in the elements is extremely hard work.
One side dish that's beloved by the entire Yellowstone team is corn maque choux—a recipe that's been passed down in his family for generations. Gator stresses that you need to use fresh corn to deliver the best flavor possible. That means you can likely find him and his team shucking hundreds of ears of corn on set. Thing is, this recipe makes a huge mess, and he jokes that you need to "hose down your kitchen" after cooking this dish. But it's well worth it.
Did you try making this? Let us know how it went in the comments!
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Ingredients
- 6
ears corn, shucked
- 1/4 cup
vegetable oil
- 1
white onion, finely chopped
- 1
red bell pepper, seeds and ribs removed, finely chopped
- 1
to 2 jalapeños, seeded, finely chopped
- 1/2 cup
chopped ripe tomatoes
- 2 Tbsp.
chopped sun-dried tomatoes
- 1 tsp.
(or more) Cajun seasoning
Kosher salt
Freshly ground black pepper
- 3 Tbsp.
unsalted butter
Directions
- 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.
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