Maque choux

Method

1. Start by cooking the corn cobs. We like to grill ours over charcoal, or if they’re in their husks you can cook them directly on your barbecue coals. Failing that, you could of course cook them under the grill for 15 minutes, turning frequently, until golden all over.
2. Melt the butter in a heavy-based pan over medium heat until starting to foam. Add the onion, celery, thyme and bell peppers, and cook over medium-low heat, stirring, for 10 minutes, until soft. Using a sharp knife, slice the corn kernels off the cobs as close to the core as possible, cutting away from you, into the pan. Cook for a further 5 minutes. Now add the Cajun seasoning and stir through. Stir in the cream, salt and pepper, lower the heat and cook for a further 10–15 minutes, stirring, until thickened and reduced. Take a ladleful of the mix and put in a blender or food processor. Blitz until smooth and return to the pan along with the spring onions, parsley and coriander, and cook for a further 5 minutes. Season to taste and serve immediately.