The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Corn and Tasso Maque Choux

Advertisement

Ingredients

6 ears corn (white or bicolored), shucked, divided

Olive oil

Coarse kosher salt

Black pepper

Cayenne pepper

3 tablespoons butter, divided

¼ cup (1 ounce) finely minced Tasso ham

⅓ cup sliced shallots

2 tablespoons fresh poblano or jalapeño, diced and seeded

¼ cup onion, chopped

⅓ cup green tomato, diced

½ cup red pepper, diced

1 tablespoon fresh thyme, chopped

1 large garlic clove, thinly sliced

½ cup heavy cream

3 green onions, thinly sliced

1 cup of crumbled cornbread, buttered and lightly toasted in oven

1 cup of crumbled cornbread, buttered and lightly toasted in oven

Directions

 

  1. Brush 3 ears corn with oil and sprinkle with coarse salt, black pepper, and cayenne pepper. Grill corn until cooked through and slightly charred, turning occasionally, about 10 minutes. Let cool.
  2. Cut kernels off remaining 3 ears of corn. Repeat with grilled corn when cooled, keeping corn kernels in separate bowls. Reserve cobs.
  3. Using the coarse side of a box grater, grate any milky juices from the reserved cobs into a medium bowl.
  4. In a large saucepan over medium heat, melt butter. Add Tasso ham and sauté until almost crisp, approximately 4 to 5 minutes. Add shallots, poblano or jalapeño, onion, green tomato, red pepper, thyme, and garlic. Sauté until onion is translucent, about 4 minutes. Add uncooked corn kernels and sauté 3 minutes. Next, add corn juices and grilled corn. Cover, reduce heat to low, and simmer 8 minutes. Mix in 2 tablespoons butter, then add heavy cream. Simmer until thick and mixture has very little liquid. Season with salt and pepper. Sprinkle with green onions and toasted cornbread crumbs and serve warm.
Print Recipe