New This Month

Corn Maque Choux

  • Prep:
  • Total Time:
  • Yield: Makes 5 cups

Photography: John Kernick

Source: Martha Stewart Living, July 2013


  • 4 slices bacon
  • 1 cup finely chopped onion (from 1 small)
  • 1 to 2 teaspoons extra-virgin olive oil, if needed
  • 2 teaspoons minced garlic (from about 2 cloves)
  • 1/2 stick unsalted butter
  • 4 cups fresh corn kernels (from 4 to 5 ears)
  • 1/4 cup thinly sliced scallions (from 3 to 4)
  • 1/4 cup chicken broth
  • 1/4 cup whole milk
  • 1 cup coarsely chopped tomato (from 1 large)
  • 1/4 cup lightly packed fresh flat-leaf parsley leaves, chopped
  • Coarse salt and freshly ground pepper


  1. Cook bacon in a large heavy-bottomed pot over medium heat until crisp, about 15 minutes. Transfer to a paper-towel-lined plate to drain, then coarsely chop.

  2. Add onion to drippings in pot and cook until softened and golden in places, 8 to 10 minutes. (Add oil to prevent onion from burning, if needed.) Add garlic and cook until fragrant, about 2 minutes. Add butter, corn, and scallions and cook, stirring occasionally, until corn is crisp-tender, 10 to 12 minutes.

  3. Return bacon to pot, add broth and milk, and bring to a boil. Reduce heat and simmer until most of liquid has evaporated, about 2 minutes. Remove from heat and stir in tomato and parsley. Season with salt and pepper. Serve warm or at room temperature.

Cook's Notes

Maque choux can be made up to 1 day ahead and stored in refrigerator; bring to room temperature before serving.

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