CHARLOTTE – After graduating at the top of my Culinary School many years ago, I was honored to work for the Ritz-Carlton organization in Atlanta, Georgia.  At the time, the Ritz was still owned by a Waffle House magnate and run by legendary hotelier Horst Schulze.  It was truly unlike anything, as they defined quality, service and opulence.  During this part of my career, I was mentored by a Cajun born Chef, Efrem. His culinary provenance was all about heritage and operational excellence.  He ran an extremely tight ship- no wavering for a bad day or “not feeling like” doing something.  It was truly a different time in this world…  One thing Chef Efrem taught me was some of the family recipes of Louisiana and the Bayou- things like Seafood Gumbo, Etouffee and Maque Choux Corn.  Once again, peasant foods tend to have the most layers of flavors and characteristic of true culinary spirit (I have always said, the best chefs can take the normal and make it extraordinary…)  This recipe is easy to make and paired with some Carolina coastal Mahi-Mahi can make a special night.  Now, put on some zydeco music, grab a cold blonde beer and make some memories! Enjoy~

Maque Choux Corn (yield 4-6 servings)

Prep Time: 15 Minutes | On the Table: 45 Minutes

4 slices Applewood Smoked Bacon  |  4 Ears Yellow Corn

1 medium Yellow Onion- small diced  |  1 large Red Bell Pepper- small diced

1 Jalapeno Pepper- Minced  |  1 ½ teaspoon Garlic, Minced

1 small Tomato- small diced  |  1 Bay Leaf  |  1 tablespoon Sugar

1 tablespoon Cajun Seasonings- See below for recipe

½ cup Heavy Cream   |  ½ cup Chicken Broth  | 1 teaspoon Sea Salt

Tabasco Hot Sauce for serving

2 tablespoons Paprika  |  4 tablespoons Smoked Paprika

½ teaspoon Cayenne Pepper  |  ½ teaspoon Red Pepper Flakes

1 ½ teaspoons Thyme Leaves, dried  |  1 ½ teaspoons Oregano, dried

2 teaspoons Granulated Garlic  |  2 tablespoons Onion Powder

2 teaspoons Kosher Salt  |  2 teaspoons ground black pepper

Let’s make the Cajun Seasoning first- if you have a handheld coffee grinder, clean it well and place all of the ingredients (both paprikas, cayenne, red pepper flakes, thyme, oregano, garlic and onion powders, salt and pepper) inside and pulse 10 times at 5 seconds each pulse.  If you have a pestle and mortar, add all of the ingredients and crush and grind the mixture for 2-3 minutes.  ***please note, this recipe is for more than you need for the Maque Choux Corn- use the rest to blacked a nice piece of fish to go over top***

Make sure your bacon is chilled and cut into ¼” cubes.  In a LARGE cast iron skillet or large sauté pan (preferably a cast iron skillet though- lets be real about the flavors…) over medium heat, render off the bacon, cooking until it is slightly crispy.  Push the bacon to the edges of the pan and add in the corn, onions, red pepper Cajun seasoning and jalapeno.  Bandy about for 10 minutes over medium heat until you get a slight color on the corn and onions.  Quickly add in the garlic and cook for 1 additional minute.  Deglaze your pan with the chicken stock and heavy cream.  Add in the tomatoes and stir over medium low heat until it slightly thickens.

For service, take your favorite seafood, coat with the Cajun Season and blacken on a smoking hot cast iron skit or grill plate.  Place this over the Maque Choux Corn, garish with Tabasco and Cilantro sprigs and a very cold beer.  Share meals together, Food is Life, Food is Love!

Chef Glenn is a corporate chef based in Waxhaw- please send any feedback to  chefglenncolumnist@gmail.com

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