Copelands Corn Maque Choux Recipe Recipe For Meatloaf

CORN MAQUE CHOUX

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.

MAQUE CHOUX SKILLET CORNBREAD

Steps:

• Preheat the oven to 425 degrees F.
• Add the bacon to a 10-inch cast-iron skillet over medium heat and let the fat render out, stirring occasionally, until the edges begin to brown. Toss in the jalapeño, red bell pepper and corn and saute until tender, about 5 minutes. Season to taste with salt and pepper.
• Meanwhile, whisk the cornmeal, flour, baking powder, baking soda and 1 1/2 teaspoons salt together in a large bowl. Stir in the buttermilk, eggs and melted butter, then the green onions, until combined.
• Pour the batter into the hot skillet and bake until golden brown, about 25 minutes. Slice into wedges and serve with tomato butter.
• Heat a 10-inch cast-iron skillet over medium-high heat.
• Set the tomato in the hot pan cut-side down. Cook until the tomato softens and is caramelized, 6 to 8 minutes.
• Let the tomato cool slightly, then add to a food processor along with the butter and salt. Pulse until combined. Remove the butter with a rubber spatula to a small bowl.

CAJUN CORN AND BACON MAQUE CHOUX

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.

CORN MAQUE CHOUX

Steps:

• Melt butter in large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add bell pepper; sauté until beginning to soften, about 3 minutes. Add corn; sauté 2 minutes. Add cream, thyme, and 1/2 teaspoon hot pepper sauce. Simmer until sauce thickens, about 5 minutes. Mix in green onion, parsley, and basil. Season to taste with coarse salt, pepper, and more hot pepper sauce, if desired.

CAJUN CORN MAQUE CHOUX

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.

MAQUE CHOUX CORN

Steps:

• Shuck the corn.
• Working with one cob at a time hold over a bowl and cut away the kernels in layers (you don't want to end up with whole kernels).
• Scrape the knife down the cob to "milk" it.
• Heat the butter in a Dutch oven or other large heavy pot over medium-high heat then add the onions, bell peppers, and tomatoes.
• Sauté until onions are transparent (about 15 minutes).
• Stir in the salt and pepper then add the corn and the milk (from the cobs) and stir well.
• Reduce heat to medium and cook until the corn is tender (20-30 minutes).
• If mixture begins to dry out before corn is tender, add a little milk and butter.
• Notes: Sometimes I add some andouille or smoked pork sausage or tasso just to give it a change of taste.

MELODY'S CORN MAQUE CHOUX

Steps:

• Cook bacon in a skillet over medium, turning occasionally, until evenly browned and crisp, about 10 minutes; drain on paper towels. Reserve 1 tablespoon bacon drippings.
• Allow bacon to cool; crumble and set aside.
• Melt butter with the bacon drippings in a large saucepan over medium heat. Cook and stir onion, celery, green bell pepper, red bell pepper, thyme, salt, black pepper, parsley, and Creole seasoning in the butter mixture until onion is translucent, about 8 minutes.
• Stir in garlic and cook until fragrant, about 2 more minutes.
• Mix in beef broth and corn; bring to a boil.
• Cover the saucepan and reduce heat to low; simmer until broth is nearly evaporated and vegetables are tender, about 20 more minutes. Stir in crumbled bacon. Dish can be simmered longer or held over low heat if desired.

CORN AND TASSO MAQUE CHOUX

Steps:

• Prepare barbecue (medium-high heat). Brush 1 ear of corn with oil, then sprinkle with coarse salt, black pepper, and cayenne pepper. Grill corn until cooked through and slightly charred, turning occasionally, about 14 minutes. Set grilled corn aside.
• Cut kernels off 3 remaining ears of corn. Place kernels in large bowl; reserve cobs.
• Using coarse side of box grater, grate any milky juices from 3 reserved cobs into medium bowl. Coarsely grate ear of grilled corn, then any milky juices from cob into same medium bowl.
• Melt 1 tablespoon butter in heavy large saucepan over medium heat. Add tasso and sauté until almost crisp, 4 to 5 minutes. Add shallots, poblano chile, celery, thyme, and garlic. Sauté until celery is translucent, about 4 minutes. Add corn kernels; sauté 3 minutes. Add tomatoes with juices and grilled corn with juices. Cover, reduce heat to low, and simmer 8 minutes. Mix in 2 tablespoons butter. Season with salt and pepper. Sprinkle with green onions.

CORN MAQUE CHOUX

Steps:

• In a large skillet, melt butter and add flour, stirring until a paste forms.
• Add garlic,onions,celery and bell pepper.
• Saute until tender. Stir in tomatoes,corn, garlic, oregano and basil.
• Simmer for 10 minutes.Add salt and pepper to taste.
• Garnish with green onions and parsley.