Louisiana corn stew (maque choux)

Serves 2 (as a side dish)

• 0 Ingredients
• 0 corn-on-the cobs
• 1 tbsp vegetable oil
• 1 large knob butter
• 1 small onion
• 1 clove garlic
• 1 peppers
• 1 fat green chilli
• 2 tomatoes
• 60g vegetable or chicken stock
• 2 tbsp sour cream
• 0 freshly ground black pepper
• 1 tbsp fresh basil
• 3

Step 1
Remove the corn husks and silk if present.

Step 2
Wash and shake dry.

Step 3
Place the cobs on a chopping board and using a sharp knife, slice down, cutting the corn kernels off the cob.

Step 4
Tip the kernels into a bowl, including any corn “milk”.

Step 5
Set aside.

Step 6
Heat the oil in a saucepan over a medium heat.

Step 7
Add the butter.

Step 8
When it melts, add the onion and fry gently for about 5 minutes.

Step 9
Add the garlic, peppers and chilli.

Step 10
Continue to fry gently for about 10 minutes, stirring occasionally.

Step 11
Add the chopped tomatoes and stock.

Step 12
Cover the pan and simmer for 5 minutes.

Step 13
Add more liquid if it looks as if the mixture is drying out.

Step 14
Add the sweetcorn and sour cream.

Step 15
Season to taste.

Step 16
Simmer gently for 10 minutes, stirring occasionally, until the corn has cooked through but is still crisp.

Step 17
Before serving, stir through the chopped basil.

Step 18
If you have room, then store the leftover cobs in the freezer and add to stock for use in soups, stews or risottos.

Step 19
Although remove before serving as they are inedible!

Step 20
Not only can you use the used cobs in stock, but if you smoke the cobs first the leftover cores will add a fabulous smoky flavour to any stock.

Step 21
Take a look at this month’s Live Better challenge here.