Emeril Lagasse’s Kicked-Up Corn Maque Choux

by Rachael Ray Show Staff 9:00 AM, November 21, 2014

Aired November 21, 2014

Serves 4

2 tablespoons unsalted butter
4 cups corn (about 6 ears)
1 cup chopped yellow onions
1/2 cup chopped red or green bell peppers
1 tablespoon minced jalapeño
2 teaspoons Emeril's Origional Essence
1 teaspoon salt
1/2 cup heavy cream


Melt butter in a large skillet or sauté pan over medium-high heat. Add the corn, onions, bell peppers, jalapeño, Essence and salt; cook, stirring, until soft, for 10 minutes. Add the cream and cook for 2 minutes.

Remove from the heat and serve hot.

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