Summer Maque Choux
This recipe created by executive chef Christina Scifo for Gentilly, a new New-Orleans inspired restaurant opening in NYC’s West Village this fall, showcases summer corn in Maque Choux, a traditional dish of New Orleans and shows a combination of Creole and American Indian cultural influence.
- 2 oz. raw pancetta cut in small cubes
- 3 ears of fresh corn grilled on cut off cob
- 1 red bell pepper small dice
- 1/2 red onion small dice
- 2 ea. tomatillos diced medium size
- 1/2 cup baby heirloom tomato sliced in half
- 2 cloves minced garlic
- 1 tsp. smoked paprika
- 1 tsp. salt
- 1 tsp. crushed red pepper
- 1/4 cup dry white wine
- 1 tsp. chopped thyme
- 1 tsp. chopped parsley
- Season corn with olive oil, salt and pepper and grill until charred, cool and cut off cob.
- On low heat render pancetta in large skillet, once cooked and crispy remove from pan leaving the fat. Add garlic, tomatillos and onion season with punch of salt, cook for 2 minutes.
- Add peppers, and all other seasoning cook until translucent. Next add tomatoes, corn and white wine, cook until wine is reduced to half, stiffing every few minutes.
- Add herbs and serve.
- If you are feeling fancy, drizzle with 1/2 teaspoon of white truffle oil.