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1
Prepare a grill for medium heat.
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2
Shuck the corn, being sure to remove all the silk.
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3
Season the ears with some olive oil, salt and black pepper.
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4
Grill, rotating the ears regularly, so as to char but not scorch, 10 to 15 minutes.
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5
Reserve.
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6
Dice the Tasso into approximately 1-centimeter cubes.
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7
Heat a large, heavy Dutch oven over medium-high heat.
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8
Add the Tasso with a little bit of canola oil and cook, stirring occasionally with a wooden spoon, until evenly browned, about 15 minutes.
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9
Remove and reserve, leaving any bits stuck to the bottom of the pan.
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10
Add a little more canola oil to the Dutch oven.
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11
Add the garlic, celery, jalapenos, onions and bell pepper and sautee until the onions are sweated, 10 to 12 minutes.
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12
Add the wine and simmer, scraping up the bits from the bottom of the pan, until all the wine has evaporated, about 5 minutes.
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13
Add the bay leaves, thyme, red pepper flakes, 1 tablespoon paprika, 2 teaspoons cayenne, 2 teaspoons chili powder and some salt and black pepper.
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14
Stir.
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15
Using a knife, cut the kernels off the corn cobs, then milk the cobs using the back of the knife.
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16
Add the corn to the Dutch oven.
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17
Reserve about 50 pieces of Tasso, then add the rest to the Dutch oven.
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18
Add the heavy cream and butter, stir and bring to a simmer.
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19
Cook the mixture until thickened with a slight creamed corn consistency, 10 to 15 minutes.
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20
Remove the bay leaves.
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21
Combine 1 tablespoon salt, 1 tablespoon black pepper, 2 teaspoons paprika, 1 teaspoon cayenne and 1 teaspoon chili powder in a small bowl.
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22
Toss the shrimp with 1/4 cup olive oil on a baking sheet.
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23
Sprinkle the shrimp on both sides with the spice rub.
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24
Grill the shrimp over medium heat until pink and slightly charred, but not overcooked, 2 to 3 minutes per side.
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25
To serve: Place 1 tablespoon of corn maque choux in an Asian soup spoon.
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26
Top with a grilled shrimp and a piece of the reserved Tasso.
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27
Garnish with some green onion.
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28
Repeat with the remaining maque choux, shrimp and Tasso.
