Corn Maque Choux
Prep time
Cook time
Total time
This recipe is surprisingly delicious given how easy it is! I used frozen corn and worried the overall product would suffer, but it was scrumptious. I bought Emeril's Essence to use, but if you can't find it or don't want to bother, the recipe for the Essence can be found here. Enjoy — and don't forget to be where you are.
Serves: 4
  • 2 tablespoons unsalted butter
  • 4 cups corn (about 6 ears)
  • 1 cup chopped yellow onions
  • 1/2 cup chopped green bell peppers
  • 1 tablespoon minced jalapeno
  • 2 teaspoons Emeril's Original Essence
  • 1 teaspoon salt
  • 1/2 cup heavy cream
  1. In a large skillet over medium-high heat, melt the butter. Add the corn, onions, peppers, jalapeño, Emeril's Essence, and salt. Cook until the corn is soft, stirring regularly, about 10 minutes.
  2. Add the cream and cook for an additional 2 minutes. Serve while hot.
Recipe by Willow Bird Baking at