Since it's Mardi Gras, and I made cauliflower po'boys, I figured I'd find a Cajun side. Enter maque choux.
Source: Flavor Mosaic | Serves: 4 | Time: 20 min
Changes: used cashew cream instead of heavy cream
Ingredients
1 tbsp olive oil
1 package 12 ounces frozen #corn
1/2 sweet onion chopped
1/2 red bell pepper chopped
1/2 red bell pepper chopped
1 tbsp minced garlic
S&P, to taste
1/2 cup cashew cream (1/2 cup of cashews soaked in just boiled water for 15 minutes then blended down with some water to get a heavy cream consistency)
Pinch of cayenne
Instructions
In a large skillet heat oil over medium heat, add oil, onions and bell peppers.
Cook until onion is clear. Stir in garlic and cook for about 1 minute.
Add in corn. Season to taste with salt and pepper, and cayenne, if desired. Cook 1 to 2 minutes.
Pour in cream, bring to a boil, reduce heat and simmer for about 5 minutes.
Serve and enjoy!
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