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.
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.
% Daily Value*
Total Fat 35g 53%
Saturated Fat 19g 95%
Cholesterol 107mg 35%
Sodium 302mg 12%
Carbs 31g 10%
*Percent Daily Values are based on a 2,000 calorie diet.