Maque Choux

  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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