Corn Maque Choux
Yields: 3 servings
  • 2 tablespoons extra-virgin olive oil
  • ½ pound tasso, diced
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, seeded and diced
  • 1 jalapeño pepper, diced
  • 4 cloves garlic, minced
  • 2 cups fresh corn kernels
  • 1 bay leaf
  • 1 cup dry white wine (such as Jay D’s Blanc du Bois)
  • 1 tablespoon Jay D’s Spicy and Sweet Barbecue Rub
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 cup heavy whipping cream
  • ¼ cup unsalted butter
  • ¼ cup chopped green onion
  1. In a large Dutch oven over medium-high heat, add olive oil. 
Add tasso, and cook, stirring often, until browned, about
10 minutes. Remove tasso with a slotted spoon into a heat-proof bowl.
  2. In the same Dutch oven with remaining grease, add onion, red bell pepper, jalapeño, and garlic, and cook until the onion is translucent, stirring often, about 5 minutes. Add corn and bay leaf, and stir again. Stir in wine, and cook for 2 to 3 minutes, scraping browned bits from bottom of pan with a wooden spoon.
  3. Bring mixture to a boil; reduce heat and simmer. Add barbecue rub, salt, and black pepper. Let mixture simmer until wine is reduced by half. Add cream, and continue cooking until slightly thickened; then add the butter and stir to combine. Mix in green onion before serving.
Recipe by Louisiana Cookin at