Maque Choux

• 2 Tbsp butter or oil or bacon grease
• 1/2 onion, finely diced
• 1 celery stalk, finely diced
• 1/2 red bell pepper, finely diced
• 1/4 tsp cumin
• 1 cup tomato, finely diced
• 3 ears of corn, or 1 (15 oz) can of corn
• 1/2 cup heavy cream
• 1 tsp thyme
• 3 green onions, sliced
• 1/8 tsp chipotle chile powder (optional)
• salt and pepper to taste

1. Cut the corn kernels from the cob but only cut into them about 2/3 of the way and set aside.
2. Scrape the remaining 1/3 of the corn kernels off in a large bowl and set aside.
3. Melt the butter in a pan over medium heat.
4. Add the onion, celery and bell pepper and saute until tender, about 10-15 minutes.
5. Add the cumin, corn, tomatoes, cream and thyme and simmer until the sauce thickens, about 10-15 minutes.
6. Use an immersion blender to puree 1/4 of the corn mixture.
7. Mix in the green onions, season with salt, pepper and chile powder to taste.

Adapted from Closet Cooking.

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