I saw Rachael Ray make this on her “30-Minute Meals” show once, and it looked really good. So I made it, and it is really good It’s full of healthy ingredients and is a delicious way to use extra corn if you grill too much. The original recipe doesn’t call for zucchini, but I had about a third of one left in the fridge so I diced it and tossed it in.
The red onion and parsley are from our garden this year, and the jalapeno is one I froze last summer. We had an abundance of jalapeno and Szechuan peppers last year. I put the extra jalapenos on a cookie sheet, froze them, and put them in a freezer bag, so I could thaw and use them through the year. And I dried the Szechuan peppers; as soon as I run out of store-bought red pepper flakes, I’m going to chop these in the food processor to make my own.
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1/2 red onion, chopped
1/2 cup chopped zucchini
1 jalapeno, seeded and finely chopped
1 small red bell pepper, seeded and chopped
4 ears grilled corn on the cob, kernels cut off
A sprinkle sugar
Dash cayenne pepper
2 tablespoons butter
1/4 cup chopped parsley
2 ripe avocado
1 lime, juiced
Heat a skillet over moderate heat. Add 1 tablespoon extra-virgin olive oil (1 turn of the pan), chopped onion, jalapeno and red bell pepper. Saute 2 or 3 minutes. Combine corn with peppers and onions. Season with a sprinkle of sugar, a dash of cayenne pepper and salt. When mixture bubbles, reduce heat to simmer. Cut butter into pieces and stir into corn mixture. Allow mixture to simmer and cook until creamy, 5 to 7 minutes. Spoon maque choux into a serving bowl, sprinkle with parsley and serve.
This is great with grilled chicken.
This is my contribution to Grow Your Own, the food blogging event that celebrates growing and preparing our own food. It was originated by Andrea of Andrea’s Recipes and is hosted this time by Playing House.