Good Morning America Recipes

Emeril's Sweet Corn Maque Choux

Recipe courtesy Emeril Lagasse, courtesy MSLO, Inc.

GMA Recipes
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Servings:4
Difficulty: Easy
Cook Time: min

In June 2008, Emeril Lagasse called upon Steve D'Angelo to lead the kitchen at Emeril's Gulf Coast Fish House as chef de cuisine.

D'Angelo holds a deep appreciation for the bounty of the gulf waters, sourcing local oysters, fish and shrimp straight from the docks, along with fresh exotic catch flown to the restaurant daily, and locally grown produce and farm products.

Ingredients

  • 1 teaspoon olive oil
  • 2 teaspoons unsalted butter
  • 1/2 cup onion, diced small
  • 1/4 cup red bell pepper, diced small
  • 1/4 cup celery, diced small
  • 1 teaspoon garlic, minced
  • 2 cups sweet yellow corn
  • 1 teaspoon Emeril's Original Essence
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • Cooking Directions

    Heat a 10-inch saute pan over medium heat. Add the olive oil and butter to the pan and cook until the butter is melted, about 45 seconds. Add the onions, bell peppers and celery to the pan and cook, stirring often, until the onions are translucent, and the peppers and celery are soft, about 4 minutes.

    Add the garlic, corn, Essence, salt and cayenne to the pan and cook, stirring often, for 10 minutes. Add the cream and milk to the pan and reduce the heat to low. Continue to cook the corn until tender and most of the cream has reduced and the maque choux is creamy, 3 to 4 minutes.

    Yield: about 2 cups

    * Recipe courtesy Emeril Lagasse, courtesy MSLO, Inc.


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