Maque choux

Pasos

1. Slice the onion, dice the bell peppers, and drain the corn thoroughly if needed, to prevent it from releasing too much water during cooking.
2. Melt the butter in a large skillet or sauté pan over medium heat, until it foams and smells slightly nutty without browning.
3. Add the sliced onion and diced bell peppers, then sweat, stirring, until they become soft, glossy, and highly fragrant.
4. Add the drained corn and stir to coat it well with the butter and melted vegetables, until the kernels begin to sizzle in the pan.
5. Season with the Cajun spices, a little salt, and pepper, then cook, stirring often, until the corn loses its raw taste and the juices catch slightly on the bottom.
6. Pour in the heavy cream, scrape the bottom of the skillet with a spatula, and simmer gently until the sauce coats the kernels instead of pooling at the bottom.
7. Taste and adjust the salt, pepper, or Cajun spices, maintaining the sweet, creamy, and slightly spicy balance.
8. Serve hot, while the corn is still juicy but not soupy, as a generous side dish or a vegetarian bowl.