Corn Maque Choux with Tomatoes and Peppers
By Recipes Worth Cooking Test Kitchen

Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 6
Difficulty: Easy
Cuisine: Cajun-inspired

Description:
Fresh corn, tomatoes, and the Cajun trinity simmer with their own corn milk for a buttery Louisiana summer side with gentle heat.

Ingredients:
- 2.00 Clove garlic
- 1.00 Teaspoon kosher salt
- 0.50 Teaspoon black pepper
- 1.00 Piece yellow onion
- 3.00 Tablespoon unsalted butter
- 2.00 Stalk celery
- 0.50 Piece red bell pepper
- 0.50 Piece green bell pepper
- 0.25 Teaspoon cayenne pepper
- 4.00 Cup fresh corn kernels
- 1.00 Teaspoon fresh thyme
- 1.00 Piece ripe tomato
- 0.25 Cup low-sodium vegetable stock
- 3.00 Piece green onions

Instructions:
<ol><li>Set a wide bowl on a damp kitchen towel. Cut the corn kernels from the cobs into the bowl, then run the dull side of the knife down each cob to scrape the corn pulp and milk into the kernels.</li><li>Melt 2 tablespoons butter in a 12-inch skillet over medium heat. Add the onion, both bell peppers, celery, and 1/2 teaspoon salt. Cook for 6 to 8 minutes, stirring occasionally, until softened but not deeply browned.</li><li>Add the garlic, thyme, cayenne, and black pepper. Cook for 30 seconds, stirring, until fragrant.</li><li>Increase the heat to medium-high. Add the corn with its pulp and milk, the tomato, and the remaining 1/2 teaspoon salt. Cook for 5 to 6 minutes, stirring often, until the corn brightens and a few kernels begin to brown at the edges.</li><li>Pour in the vegetable stock and reduce the heat to medium-low. Simmer for 8 to 10 minutes, stirring occasionally, until the vegetables are tender and the liquid lightly coats the corn.</li><li>Remove the skillet from the heat. Stir in the remaining 1 tablespoon butter and half the green onions. Taste and adjust the salt and cayenne, then finish with the remaining green onions and serve warm.</li></ol>

Notes:
<ul><li>For frozen corn, thaw 4 cups and pulse 1 cup with 2 tablespoons of the stock until coarsely crushed. Stir it back into the whole kernels to replace the body normally supplied by fresh corn milk.</li><li>Use a 12-inch skillet so moisture can evaporate. A smaller crowded pan will steam the vegetables and keep the corn from developing browned edges.</li><li>Refrigerate leftovers in a covered container for up to 4 days. Reheat gently in a skillet with a splash of stock or water.</li></ul>

Source: https://recipesworthcooking.com/corn-maque-choux-tomatoes-peppers/export/