Cajun Corn Maque Choux Recipe Recipe For Deviled

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MAQUE CHOUX - RECIPE



Maque Choux - Recipe image

Maque Choux is a classic Cajun recipe of corn and peppers sautéed in bacon grease until softened and spiced with a blend of Cajun seasonings. It's an outstanding Southern side dish.

Provided by Mike Hultquist

Categories     Side Dish

Time 30m

Number Of Ingredients 8

4 slices bacon (chopped)
3 cups corn (about 4 ears worth)
1 medium yellow onion (chopped (about 1 cup))
1 red bell pepper (chopped (medium sized, about 1 cup))
1 jalapeno pepper (chopped)
1 tablespoon Cajun seasonings
½ cup heavy cream (or use chicken stock for a more traditional version)
Hot Sauce (for serving)

Steps:

  • Heat a large pan to medium heat and add the bacon. Cook the bacon until it becomes nice and crispy, about 8 minutes.
  • Stir in the corn onion, peppers and Cajun seasonings. Cook until they soften up, stirring often, about 10 minutes.
  • Add the heavy cream (or chicken stock). Let it warm for about 2 minutes, stirring a bit, then remove from heat.
  • Serve!

Nutrition Facts : Calories 220 kcal, Carbohydrate 20 g, Protein 5 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 36 mg, Sodium 107 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

CAJUN CORN AND BACON MAQUE CHOUX



Cajun Corn and Bacon Maque Choux image

This is a Cajun recipe I've had forever! I first prepared it when I was in my high school class in Metairie, Louisiana. It's awesome!

Provided by Jodi Hanlon

Categories     Side Dish     Vegetables     Corn

Time 1h5m

Yield 6

Number Of Ingredients 10

6 ears corn, husked and cleaned
2 tablespoons vegetable oil
1 large onion, thinly sliced
1 cup green bell pepper, chopped
1 large fresh tomato, chopped
¼ cup milk
salt to taste
cayenne pepper
¼ cup chopped green onions
8 strips crisply cooked bacon, crumbled

Steps:

  • Cut corn off the cobs by thinly slicing across the tops of the kernels; place in a medium bowl. Cut across the kernels again to release milk from the corn, add milk to bowl. Set aside.
  • Heat the oil in a large skillet over medium-high heat. Add onion and green pepper, cook until onion is transparent, about 5 to 8 minutes. Combine corn, tomatoes, and milk with the onion mixture. Reduce heat to medium low, and cook 20 minutes longer, stirring frequently to prevent sticking. Do not boil. Season with salt and cayenne pepper. Lower heat, cover skillet, and cook 5 to 10 minutes longer. Stir in green onions and bacon. Remove from heat and serve.

Nutrition Facts : Calories 346.5 calories, Carbohydrate 23.1 g, Cholesterol 41.9 mg, Fat 21.5 g, Fiber 3.8 g, Protein 17.9 g, SaturatedFat 6.2 g, Sodium 884 mg, Sugar 5.9 g

CAJUN CORN AND BACON MAQUE CHOUX



Cajun Corn And Bacon Maque Choux image

Provided by Andria

Time 45m

Yield 6

Number Of Ingredients 10

6 ears corn, husked and cleaned
2 tablespoons vegetable oil
1 large onion, thinly sliced
1 cup green bell pepper, chopped
1 large fresh tomato, chopped
1/4 cup milk
salt, to taste
cayenne pepper
1/4 cup chopped green onions
8 slices crisply cooked bacon, crumbled

Steps:

  • Cut corn off the cobs by thinly slicing across the tops of the kernels; place in a medium bowl. Cut across the kernels again to release milk from the corn, add milk to bowl. Set aside. Heat the oil in a large skillet over medium-high heat. Add onion and green pepper, cook until onion is transparent, about 5 to 8 minutes. Combine corn, tomatoes, and milk with the onion mixture. Reduce heat to medium low, and cook 20 minutes longer, stirring frequently to prevent sticking. Do not boil. Season with salt and cayenne pepper. Lower heat, cover skillet, and cook 5 to 10 minutes longer. Stir in green onions and bacon. Remove from heat and serve.

Nutrition Facts :

CAJUN CORN MAQUE CHOUX



Cajun Corn Maque Choux image

A classic cajun side dish, Maque Choux is made of corn, peppers and onions with spicy, sweet seasonings and a splash of cream. Easy and perfect!

Provided by Kellie

Categories     Side Dish

Time 30m

Number Of Ingredients 13

2 tablespoons bacon fat (or butter)
1 cup finely chopped onion
1/2 cup chopped red bell pepper
2 cups corn kernels (fresh or frozen and thawed)
2 garlic cloves (minced)
2 tablespoons minced jalapeno
1 tablespoon Cajun Seasoning
1 teaspoon smoked paprika
3/4 cup heavy cream
1 green onion (finely chopped)
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh basil
Coarse kosher salt (to taste)

Steps:

  • Heat the bacon fat in a large skillet over medium-high heat.
  • Add onion to the pan and sauté until translucent, about 5 minutes.
  • Add bell pepper and sauté until beginning to soften, about 3 minutes.
  • Add the corn, jalapeno and garlic. Sauté 2 minutes.
  • Stir in the cream. Simmer until the sauce begins to thicken, approximately 4-5 minutes.
  • Stir in green onion, parsley, and basil.
  • Season to taste with salt, pepper, and hot sauce, if desired.

Nutrition Facts : Calories 158 kcal, Carbohydrate 12 g, Protein 2 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 34 mg, Sodium 92 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CAJUN TASSO CORN MAQUE CHOUX WITH GRILLED SHRIMP



Cajun Tasso Corn Maque Choux with Grilled Shrimp image

Provided by Jay Ducote

Categories     side-dish

Time 2h30m

Yield 50 servings

Number Of Ingredients 21

8 ears corn
1/4 cup olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 pounds Tasso ham
Canola oil, for cooking
8 cloves garlic, minced
4 stalks celery, diced
2 jalepenos, diced
2 medium yellow onions, diced
1 large red bell pepper, diced
2 cups white wine
3 dried bay leaves
1 tablespoon fresh thyme
2 teaspoons red pepper flakes
1 tablespoon paprika, plus 2 teaspoons
3 teaspoons cayenne pepper
3 teaspoons chili powder
2 cups heavy cream
8 tablespoons (1 stick) unsalted butter
50 large shrimp (21-25 count), peeled and deveined with no heads or tails
Green onions, chopped on the bias, for garnish

Steps:

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

CORN MAQUE CHOUX



Corn Maque Choux image

Corn Maque Choux is full of fresh summer corn, bell pepper, onion, tomatoes ,and spices. It's wonderfully sweet and spicy with so much flavor.

Provided by Christin Mahrlig

Categories     Side Dish

Number Of Ingredients 13

3 tablespoons bacon fat or butter
1 medium sweet onion, (diced)
1 red or green bell pepper, (diced)
6 to 7 cups fresh corn kernels, (or frozen)
1 (14-ounce) can diced tomatoes, (drained or 1 cup fresh diced tomatoes)
1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon black pepepr
1/4 teaspoon cayenne pepper
1 bay leaf
1 chicken bouillon cube
1/2 cup water
1/2 cup heavy cream

Steps:

  • Heat bacon grease or butter over medium-high heat in a large skillet, cast iron is best.
  • Add onion and bell pepper and cook, stirring frequently, for 5 minutes.
  • Add corn, diced tomatoes and cook for 3 minutes.
  • Add remaining ingredients and simmer for 10 minutes, stirring frequently.
  • Check for seasoning and add salt if needed. Discard bay leaf.

Nutrition Facts : Calories 276 kcal, ServingSize 1 serving

CORN MAQUE CHOUX



Corn Maque Choux image

A delicious, lightened up version of the classic Cajun side dish from Louisiana.

Provided by Marissa Stevens

Categories     Side Dish

Time 30m

Number Of Ingredients 11

2 teaspoons olive oil
2 strips bacon (diced small)
1 small red bell pepper (diced small)
1 small green bell pepper (diced small)
4 green onions (thinly sliced)
1 large clove garlic (minced)
3 cups corn kernels (cut from about 4 ears fresh corn on the cob, or frozen corn (see recipe note))
1 tablespoon butter
1/2 teaspoon freshly ground black pepper
pinch cayenne pepper (or more)
kosher salt (to taste)

Steps:

  • Heat olive oil in a large skillet, cast iron or other non-stick, over medium heat until hot. Add bacon; cook and stir until crispy, 2-3 minutes. Add bell peppers, green onions, and garlic; cook and stir until softened, about 3 minutes. Add corn; cook and stir until crisp-tender, 3 to 5 minutes.
  • Add butter, black pepper, and cayenne to skillet; stir to combine. Season to taste with kosher salt and serve hot.

Nutrition Facts : Calories 201 kcal, Carbohydrate 25 g, Protein 5 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 330 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

25 EASY CAJUN RECIPE COLLECTION



25 Easy Cajun Recipe Collection image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 25

Authentic New Orleans Gumbo
Cajun Chicken Pasta
Red Beans and Rice
Cajun Shrimp and Grits
Jambalaya
Smothered Chicken
Louisiana Deviled Crab Cakes
Smothered Cabbage and Potatoes
Cajun-Style Fried Deviled Eggs
Spicy Cajun Dipping Sauce
Cajun Shrimp Dip
Cajun Corn Maque Choux
Boudin Balls
Authentic Cajun Dirty Rice
Muffaletta Sandwiches
Cajun Black-Eyed Peas
Cajun Potato Salad
Hoppin' John
How To Make Cajun Onions
Cajun Pan Fried Brussels Sprouts
Cajun Cauliflower Bites
Oven Roasted Cajun Sweet Potato Wedges
Cajun Crab Dip
Cajun Aioli
Pineapple and Coconut Cajun Cake

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a Cajun dish in 30 minutes or less!

Nutrition Facts :

CAJUN CORN MAQUE CHOUX



Cajun Corn Maque Choux image

This classic creamy side dish takes advantage of both the sweetness and the starchiness of fresh corn. The trinity of onions, bell peppers and celery gives it a distinctive Cajun flavor, while the tomatoes add brightness. Although usually a side dish, it sometimes takes center stage with the addition of shrimp or crawfish.

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

4 ears fresh corn
4 strips bacon, diced
2 tablespoons unsalted butter
2 stalks celery, diced
1 green bell pepper, diced
1/2 large onion, diced
Kosher salt and freshly ground black pepper
1/2 cup milk
5 scallions, white and green parts, sliced (reserve the sliced green parts for garnish)
2 cloves garlic, minced
2 plum tomatoes, seeded and diced

Steps:

  • 1. Cut the kernels off of the corn into a large bowl. Using the back of the knife, scrape the sweet corn milk from the cobs to extract about 3 tablespoons and add it to the bowl. Set aside.
  • 2. Cook the bacon in a large skillet over medium heat until the fat renders and the bacon is crisp. Remove with a slotted spoon to a paper-towel-lined plate and set aside. Add the butter to the skillet and when melted, add the celery, bell peppers and onions. Season with salt and pepper and cook until the vegetables are soft, about 15 minutes. Add the milk, scallion whites, garlic, tomatoes and corn. Cook until thickened, 10 minutes.
  • 3. Serve garnished with the scallion greens and reserved bacon.

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