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Prep time
5 minutes
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Cook time
15 minutes
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Serves
2 to 4
Author Notes
The 2000 publication of Food for the Soul: A Texas Expatriate Nurtures Her Culinary Roots in Paris accomplished two goals for its author, Monique Wells. Collecting the recipes resolved her—and other Parisian African Americans’—hankering for a taste of home, and sharing lovely, seasonal dishes like maque choux (adapted here) opened the eyes of elite French cooks to the flavors of the American South and Southwest. This led noted French chef Alain Ducasse to write Wells’s preface, lauding generations of Black cooks who, like Wells, dedicated themselves to uplifting the image of soul food. —Toni Tipton Martin
Test Kitchen Notes
Reprinted with permission from Jubilee: Recipes from Two Centuries of African American Cooking by Toni Tipton-Martin, © 2019. Photographs by Jerrelle Guy. Published by Clarkson Potter, a division of Penguin Random House, Inc. Toni Tipton-Martin is an award-winning journalist, cookbook author, PBS host, and the 2021 recipient of the annual Julia Child Award.
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—The Editors
Ingredients
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3 to 4 ears corn, shucked
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2 tablespoons
unsalted butter
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1/2 cup
finely diced onion
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1/2 cup
finely diced green bell pepper
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1/2 teaspoon
minced garlic
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1/4 teaspoon
dried thyme
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1/2 teaspoon
crushed red pepper flakes
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1/8 teaspoon
black pepper, or to taste
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1/2 teaspoon
salt, or to taste
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1/2 teaspoon
sugar (optional)
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3/4 cup
heavy whipping cream or half-and-half
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1 tablespoon
minced fresh parsley
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2 tablespoons
minced green onions
Directions
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Use a sharp knife to cut the kernels off the corn cobs, then turn the knife and use the dull side to scrape the cob down to release any remaining bits of corn and corn milk.
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In a heavy skillet, heat the butter over medium-high heat until melted and sizzling. Add the onion, bell pepper, and garlic and sauté until softened, about 3 minutes. Stir in the thyme, red pepper flakes, black pepper, salt, sugar (if using), and corn. Cook, stirring, until the corn is cooked through, about 5 minutes. Add the cream and cook 5 minutes more to thicken. Stir in the parsley and green onions. Taste and adjust seasoning with more salt and pepper.
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