Copelands Corn Maque Choux Recipe Recipe For Lasagna

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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

CORN MAQUE CHOUX



Corn Maque Choux image

Makes 8 to 10 servings

Number Of Ingredients 12

3 slices bacon
1 tablespoon unsalted butter
1 cup diced red bell pepper
¾ cup diced red onion
¾ cup diced celery
4 cups fresh corn kernels (about 8 ears)
2 cloves garlic, sliced
¾ cup heavy whipping cream
¾ teaspoon kosher salt, plus more to taste
½ teaspoon ground black pepper, plus more to taste
¼ teaspoon cayenne pepper
Garnish: fresh oregano leaves

Steps:

  • In a large skillet, cook bacon over medium-high heat until crisp, 7 to 8 minutes. Remove using a slotted spoon, and let drain on paper towels, reserving 2 tablespoons drippings in skillet.
  • Add butter to drippings, and heat over medium heat until butter is melted. Add bell pepper, onion, and celery; cook, stirring occasionally, for 4 to 5 minutes. Add corn and garlic, and cook, stirring frequently, until vegetables are tender, 5 to 6 minutes. Add cream, salt, black pepper, and cayenne, and cook, stirring frequently, until cream has reduced slightly, 3 to 4 minutes.
  • Crumble bacon, and stir into corn mixture. Season to taste with salt and black pepper. Garnish with oregano, if desired.

CORN MAQUE CHOUX



Corn Maque Choux image

Corn Maque Choux is a corn-based side dish that is super popular in the more southern parts of Louisiana. This quick and easy vegetable side dish recipe was a Grand Prize Winner from Southern Living.

Provided by Ruijin Cajun

Categories     Easy     Nut-Free     Shellfish-Free     Spicy     Gluten-Free     Egg-Free     Soy-Free     Thanksgiving     Fish-Free     Peanut-Free     Tree Nut-Free     Sugar-Free     Tomato-Free     Oven     Stove

Time 30m

Yield 4

Number Of Ingredients 9

4 cup Corn
1 1/2 cup Yellow Onion
1/2 cup Green Bell Pepper
6 slice Bacon
1 tablespoon Jalapeño Pepper
1 tablespoon Creole Seasoning
1/2 cup Heavy Cream
to taste Scallion
to taste Butter

Steps:

  • In a large Dutch oven or heavy bottom wok, cook the Bacon (6 slice) over low heat. Once the bacon is done, set it aside on a plate lined with a paper towel to cool. Once cooled, chop or crumble the bacon. Reserve the fat in the pan.
  • Add the Butter (to taste) to the reserved bacon fat. Turn the heat to medium. Once butter is melted, add the Yellow Onion (1 1/2 cup) and Creole Seasoning (1 tablespoon). Cook onions until opaque, about 5 minutes.
  • Add Corn (4 cup), the Green Bell Pepper (1/2 cup), and Jalapeño Pepper (1 tablespoon). Sauté until corn begins to soften, about 10 minutes.
  • Add the chopped bacon and Heavy Cream (1/2 cup). Cook for an additional 3 minutes.
  • Place the maque choux in a serving dish, and garnish with Scallion (to taste). Enjoy!

Nutrition Facts : Calories 186 calories, Protein 4.4 g, Fat 6.4 g, Carbohydrate 28.8 g, Fiber 3.0 g, Sugar 1.3 g, Sodium 122.1 mg, SaturatedFat 2.7 g, TransFat 0.0 g, Cholesterol 13.8 mg, UnsaturatedFat 2.5 g

MAQUE CHOUX CORN



Maque Choux Corn image

This is an Alex Patout recipe, it is my favorite for corn macque choux. When the Patout family closed their restaurant in New Iberia, Louisiana to move to New Orleans, Louisiana, it broke my heart.

Provided by lacoonass1

Categories     Corn

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 7

12 ears fresh sweet corn
6 large ripe tomatoes (peeled, seeded, roughly chopped)
2 medium onions (chopped fine)
2 large bell peppers (chopped fine)
1/2 lb butter
2 teaspoons salt
2 teaspoons ground black pepper

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.

Nutrition Facts : Calories 486.9, Fat 33.3, SaturatedFat 19.9, Cholesterol 81.3, Sodium 1032.2, Carbohydrate 48.1, Fiber 8.7, Sugar 13.5, Protein 8.6

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