Corn Maque Choux
|Bacon drippings||2 Tablespoon|
|Chopped vidalia onion||1 Cup (16 tbs)|
|Chopped red bell pepper||1⁄2 Cup (8 tbs)|
|Fresh corn kernels||2 Cup (32 tbs), cut off the cob (Use About 3 Ears Fresh Corn)|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Cayenne pepper sauce||1⁄2 Teaspoon|
|Fresh thyme leaves||1⁄2 Teaspoon|
|Chopped green onions||2 Tablespoon|
|Chopped flat leaf parsley||1⁄2 Tablespoon|
|Kosher salt||To Taste|
|Black pepper||To Taste|
Heat butter and bacon drippings in a large non-stick skillet; add onions and sauté over medium heat for 5 minutes or until translucent. Add bell pepper and sauté an additional 3 minutes.
Add corn and sauté an additional for 3 minutes, stirring frequently. Add chicken broth and simmer for 2 minutes or until liquid has started to evaporate.
Add cream, sugar and cayenne pepper sauce; simmer over medium-low heat for 5 minutes or until mixture thickens, stirring frequently.
Add thyme, green onions and parsley and stir to blend. Season to taste with kosher salt and fresh ground black pepper. Keep warm.
Serving size: Complete recipe
Calories 2655 Calories from Fat 1312
% Daily Value*
Total Fat 148 g227.5%
Saturated Fat 84.2 g420.9%
Trans Fat 0 g
Cholesterol 423.6 mg141.2%
Sodium 798 mg33.2%
Total Carbohydrates 282 g93.9%
Dietary Fiber 65.6 g262.5%
Sugars 22.2 g
Protein 50 g100.7%
Vitamin A 171.3% Vitamin C 258.6%
Calcium 31.4% Iron 12%
*Based on a 2000 Calorie diet