The Hang Fire girls' maque choux

Name: The Hang Fire girls' maque choux | Asda Good Living
Total time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 5tbsp paprika; 2tbsp onion powder; 2tbsp garlic powder; 2tbsp dried oregano; 1tbsp dried thyme; 1tsp black pepper; 1tsp cayenne pepper; 1tsp chilli flakes; 6 fresh corn on the cob; 1tbsp unsalted butter; 1 medium onion, diced; 2 celery sticks, diced; ½tsp fresh thyme leaves; ½ red pepper and ½ green pepper, deseeded and diced; 125ml double cream; 3 spring onions, chopped; 2tbsp finely chopped flat-leaf parsley; 1tbsp chopped coriander

Bursting with Creole flavours, this Louisiana corn dish is an essential barbecue side

By Asda Good Living,28th May 2019

(3 votes)

Cook: 1 Hour 15 Mins

Serves: 6

Price: £1.47 per serving

Nutritional Information

Each 196g serving contains

Energy
886kj
212kcal

11%

Fat
15.5g

Med
22%

Saturates
8.4g

Med
42%

Sugars
5.3g

Med
6%

Salt
0.04g

Low
1%

of your reference intake.
Typical energy values per 100g:
452kj/108kcal

Ingredients

5tbsp paprika

2tbsp onion powder

2tbsp garlic powder

2tbsp dried oregano

1tbsp dried thyme

1tsp black pepper

1tsp cayenne pepper

1tsp chilli flakes

6 fresh corn on the cob

1tbsp unsalted butter

1 medium onion, diced

2 celery sticks, diced

½tsp fresh thyme leaves

½ red pepper and ½ green pepper, deseeded and diced

125ml double cream

3 spring onions, chopped

2tbsp finely chopped flat-leaf parsley

1tbsp chopped coriander

Method

Mix together all the ingredients for the Cajun seasoning in a bowl or, for an extra-fine powder, blitz in a blender. Transfer to an airtight jar and set aside.

Grill the corn cobs over charcoal, or cook under a medium grill, turning frequently, for 15 mins or until golden all over.

Melt the butter in a heavy-based pan over a medium heat until starting to foam. Add the onion, celery, thyme and peppers, then cook over a medium-low heat, stirring, for 10 mins or until soft. Using a sharp knife, slice the corn kernels off the cobs as close to the core as possible, cutting away from you and into the pan. Cook for a further 5 mins.

Add 2tbsp of the Cajun seasoning and stir through – keep the rest in the jar to use next time and in other recipes. Stir in the cream, season with freshly ground black pepper, lower the heat and cook for a further 10–15 mins, stirring, until thickened and reduced.

Blitz a ladleful of the mixture in a blender until smooth, then return to the pan along with the spring onions, parsley and coriander. Cook for 5 mins, season with black pepper and serve immediately.