Maque Choux

Maque Choux

This is a favorite with my family.  In California, we get an early white corn. So good you could eat it raw.  This corn makes the best Maque Choux!

4 ears of Corn

1 Onion finely diced

1 Bell Pepper finely diced

1 Garlic Clove diced 

Olive Oil

1/2 stick of butter. 

Salt & Pepper

Cut the corn kernels from the ears. Then, with the back of your butcher knife scrape  the ears collecting the "milk"

In a heavy pan sauté the Onion

Add the Bell Pepper and Garlic 

Add the butter and melt

Add the Corn and "Milk" 

Serve when the corn is tender.