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Side Dishes

Maque Choux with Edamame & Sherry

Originally introduced by local Indians, maque choux [mock shoo] has evolved into a spicy (and addictive) New Orleans creamed corn dish. With the addition of bacon, edamame, and sherry, this is a unique take on the classic side dish.

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Cook bacon in a sauté pan until crisp; transfer to a paper-towel-lined plate and discard all but 1 Tbsp. drippings.

Melt butter with drippings in same pan over medium heat. Add bell pepper, scallion whites and light greens, and jalapeño; cook until softened, 3–5 minutes. Add garlic and cook until fragrant, 1 minute.

Deglaze pan with sherry, scraping up any brown bits. Cook until sherry is nearly evaporated.

Add corn, edamame, cream, and sugar; simmer until cream thickens, about 3 minutes. Stir scallion greens into Maque Choux and season with salt and pepper.

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