Corn maque choux

A classic American deep-south side that would be perfect with a barbecue or blackened Creole-style fish.

Recipe «Corn maque choux» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 4 corn cobs, husks and silk removed, 2 tsp extra virgin olive oil, 4 middle bacon rashers, trimmed, chopped, 1 brown onion, halved, thinly sliced, 1 green capsicum, finely chopped , 1 celery stalk, trimmed, finely chopped, 1/3 cup thickened cream, 1 green onion, sliced diagonally .

Ingredients:

• 4 corn cobs, husks and silk removed 
• 2 tsp extra virgin olive oil 
• 4 middle bacon rashers, trimmed, chopped 
• 1 brown onion, halved, thinly sliced 
• 1 green capsicum, finely chopped 
• 1 celery stalk, trimmed, finely chopped 
• 1/3 cup thickened cream 
• 1 green onion, sliced diagonally 

Instructions

1. Using a knife, cut kernels from cobs (see notes).
2. Heat oil in a large saucepan over medium-high heat. Add bacon. Cook for 3 minutes or until crisp. Add brown onion, capsicum and celery. Cook for 5 minutes or until softened.
3. Add corn and 2 tablespoons of water to pan. Cook for 5 minutes or until corn is just tender. Stir in cream. Season with salt and pepper. Serve sprinkled with green onion.