Corn Maque Choux Pressure Cooker Recipe

Corn Maque Choux Pressure Cooker Recipe

Ingredients

SERVES 4 to 6 – Cooker: 5- to 7- quart – Time: 3 minutes at HIGH pressure

• 6 ears fresh corn, shucked and silks removed
• ¼ cup (½ stick) butter
• 1/3 cup finely diced tasso (optional)
• 1 cup finely diced white onion
• 1 cup finely diced green bell pepper
• 1 cup finely diced celery
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme
• salt
• 1 cup chicken broth
• 2 Roma tomatoes, seeded and diced
• 1/8 teaspoon cayenne pepper
• freshly ground black pepper
• ½ cup loosely packed fresh cilantro leaves, chopped
• ½ cup thinly sliced green onions

Method

1. With a sharp or serrated knife, cut down the length of each ear to remove the kernels from the cob
2. Then, scrape each cob using the top of the knife or the thicker, dull edge, to extract the milk and additional pulp from the corn cob into a separate bowl
3. Set the corn and corn milk aside
4. In a 5- to 7-quart pressure cooker over medium-high heat, melt the butter
5. Add the tasso and cook until slightly browned, stirring a few times
6. Add the corn, onion, bell pepper, celery, garlic, thyme, and a healthy pinch of salt and reduce the heat to medium
7. Cook, stirring often, until the vegetables are just tender, about 3 minutes
8. Add the broth, tomatoes, and reserved corn milk
9. Close and lock the lid
10. Set the burner heat to high
11. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
12. Set a timer to cook for 3 minutes
13. Remove the pot from the heat
14. Open the cooker with the Quick Release method
15. Be careful of the steam as you remove the lid
16. Stir in the cayenne, black pepper to taste, cilantro, and green onions
17. Taste for salt
18. Serve hot over steamed rice
19. Leftovers will keep in an airtight container in the refrigerator up to 3 days
20. Chicken Maque Choux: Add 3 to 4 cups cooked chicken, torn into bite-sized pieces, in Step 5
21. Stir in and heat through over medium heat

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