Maque Choux with Fried Green Tomatoes | James Beard Foundation

Ingredients

• 2 tablespoons butter
• 1 small onion, minced
• 1 poblano chile, seeded and minced
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 2 large ripe tomatoes, diced
• 3 garlic cloves, finely chopped
• 4 bay leaves
• 1 teaspoon chopped fresh thyme leaves
• 1 1/2 cups water
• Kernels from 6 ears of corn (3-4 cups)
• 7 basil leaves, torn
• 1 or 2 hard green tomatoes
• Salt and pepper
• 2 cups all-purpose flour
• 1 cup buttermilk
• 2 cups bread crumbs
• Vegetable oil, for frying