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Maque Choux

  • Yield: About 1 1/2 cups


  • 2 tablespoons olive oil
  • 1 1/2 cups fresh corn, scraped from cob (2 ears)
  • 1/3 cup chopped yellow onion
  • 1 tablespoon minced garlic
  • Salt and freshly-ground black pepper
  • 1/2 cup heavy cream
  • 1/3 cup minced red bell peppers, for garnish
  • 1/3 cup chopped green onions, for garnish


  • In a large skillet heat oil over high heat, add corn and cook, shaking and flipping skillet several times, about 1 minute. Add onions and garlic and season to taste with salt and pepper. Cook 1 to 2 minutes. Pour in cream, bring to a boil, reduce heat and simmer until cream reduces and thickens slightly, about 5 minutes more. Pour into a warm dish for serving. Garnish with peppers and onions.