Corn Maque Choux Recipe With Bacon

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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

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

MAQUE CHOUX SKILLET CORNBREAD



Maque Choux Skillet Cornbread image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 17

2 strips bacon, chopped
1 jalapeño, diced
1/4 red bell pepper, diced
1 cup fresh corn kernels
Kosher salt and freshly ground black pepper
1 1/4 cups stone-ground cornmeal
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 3/4 cups buttermilk
2 large eggs
3 tablespoons unsalted butter, melted
1/4 cup sliced green onions
Pan-Roasted Tomato Butter, recipe follows
1 Roma tomato, cut in half
1 stick (8 tablespoons) unsalted butter
Pinch kosher salt

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 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.

CORN MAQUE CHOUX



Corn Maque Choux image

The best thing about this dish is that it's made with freshly cut corn. You can make it with frozen corn, but the taste just isn't the same. Don't even think about using canned corn. Be careful not to cook the corn too long or it will get mushy.

Provided by Patty Mae

Categories     Corn

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 8

8 slices smoked bacon
6 ears fresh corn
1 small onion, chopped
1 small red bell pepper, seeded and chopped
2 garlic cloves, minced
1 dash sugar
salt & freshly ground black pepper
1/2 cup heavy cream

Steps:

  • Shuck the corn and remove all of the silk.
  • Using a sharp knife, cut the corn off the ears into a large bowl. Set aside.
  • Cut bacon into 1-inch pieces. Fry in a large skillet over medium heat, stirring constantly, until crisp, being careful not to overcook.
  • Remove bacon from skillet with a slotted spoon and drain on paper towels.
  • Add the onions and red bell peppers to the skillet with the bacon drippings and sauté until the onions are translucent.
  • Add the garlic and corn and sauté, stirring frequently, for about 5 minutes.
  • Season to taste with salt, freshly ground black pepper, and a dash of sugar.
  • Pour in the cream and bring to a boil.
  • Immediately reduce heat and simmer until cream reduces and thickens slightly, about 5 minutes more.
  • Crumble the bacon and stir into the corn.
  • Serve immediately.

Nutrition Facts : Calories 213.5, Fat 12.9, SaturatedFat 6.2, Cholesterol 38.9, Sodium 268.6, Carbohydrate 20, Fiber 2.9, Sugar 3.9, Protein 7.6

MAQUE CHOUX



Maque Choux image

This classic Cajun side dish is a sweet, hot, juicy, milky, buttery combination of corn, onions and peppers. It's often cooked in rendered bacon fat and enriched with heavy cream, but this version relies upon only butter and a little water in their place, which allow the ingredients' flavors to sing more clearly. While it is commonly understood that Fat Equals Flavor, there is a point at which too much fat actually masks complexities in flavors and dulls their vibrancy. Try the maque choux this way and see if you notice how bold and lively it tastes. If you miss the smokiness that bacon imparts, try instead a pinch of smoked paprika stirred in at the end.

Provided by Gabrielle Hamilton

Categories     dinner, easy, quick, weeknight, vegetables, main course, side dish

Time 20m

Yield About 1 generous quart

Number Of Ingredients 10

3 fresh ears of corn, shucked
8 tablespoons unsalted butter (1 stick)
1/2 red onion, cut into small dice
2 celery ribs, cut into small dice
Kosher salt
1 red bell pepper, cored, seeded and cut into small dice
1 small poblano pepper, cored, seeded and cut into small dice
1 small serrano chile, very thinly sliced
Freshly ground black pepper
Smoked paprika (optional)

Steps:

  • Working with 1 corn cob at a time, set the ear of corn upright in a medium bowl. Shave the corn from the cob by slicing down the sides using the tip of a sharp chef's knife, holding the knife almost vertical. (This gives you neat tablets of corn that land squarely in the bowl and keeps the kernels from scattering all over the counter.) Using the back of the knife, scrape each cob to release all the nibs and the "milk" of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl.
  • In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming. Add onion and celery, and season with 1 or 2 pinches of kosher salt. Stir constantly until softened and translucent but not browned, about 5 minutes.
  • Add 2 tablespoons butter and the bell pepper, poblano and serrano, and stir constantly, adding another pinch of kosher salt, letting the butter melt and the peppers soften and become translucent, about 2 or 3 minutes. You will smell the peppers' sweetness and their mild capsaicin releasing.
  • Add the final 3 tablespoons butter and the corn mixture from the bowl, cobs included, and another pinch of kosher salt. Stir constantly to coat with the butter and combine thoroughly.
  • When everything starts to hiss and sound hot, but isn't cooking so hard as to take color, add 1/2 cup water and a healthy few grinds of black pepper, and cover the pan for a couple of minutes to steam/shallow braise the mixture.
  • Remove the lid, and stir well, noticing the corn releasing its liquid and the kernels softening, and the cobs turning somewhat translucent, if however vague. You will notice a general softening and melding together. Return the lid, and let cook a few more minutes, noticing the water evaporating and the remaining liquid reducing and gaining some "body" and gloss. Discard the corn cobs, but do suck them before tossing - those buttery juices make a nice cook's treat.
  • Taste for salt, and serve. It should be sweet, spicy, a bit wet and surprisingly complex, given the few ingredients and their ordinariness. If you want a smoky taste, add a good pinch of smoked paprika.

CORN MAQUE CHOUX



Corn Maque Choux image

When I first saw this recipe in Paul Prudhomme's cookbook, I was intrigued by it immediately because it did not occur to me to actually brown the corn to caramelize. Corn goes from non sweet to sweet - what magic! And I was also intrigued by his use of evaporated milk and eggs in the end. I've made this recipe many times and each time I make this, I am amazed by the transformation corn goes through. I've adapted the use of eggs and evaporated milk in other recipes and eggs used this way bring out the richness of many dishes. This dish is not for the diet conscious. It may look like lots of steps, but once you begin this recipe, you will find that most of the steps are stirring.

Provided by Rinshinomori

Categories     Corn

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

4 tablespoons butter
1/4 cup oil
7 cups frozen corn
1 cup finely chopped onion
1/4 cup sugar
1 teaspoon pepper
1/2 teaspoon salt
1/4-1/2 teaspoon cayenne
2 1/4 cups chicken stock (I use canned stock)
4 tablespoons butter
1 cup evaporated milk
2 eggs

Steps:

  • Using high heat combine 4 T butter, oil, onions, sugar, pepper, salt, cayenne, and corn in a large skillet or frying pan. Cook until corn is tender and starch forms a crust on the pan bottom, about 14 to 16 minutes. Stir occasionally and stir more as it starts to stick.
  • Gradually add 1 C of the stock, scraping the pan bottom and continue cooking 5 minutes, stirring occasionally.
  • Add 4 T butter and stir. Cook 5 minutes, stirring frequently and scraping pan bottom.
  • Reduce heat to low and cook 8-10 minutes, stirring once or twice. Add 1/4 C stock and cook 15 minutes, stirring frequently. Add the remaining 1 C stock and cook 10 minutes, stirring occasionally.
  • Stir in 1/2 C evaporated milk and continue to cook and stir until most of the liquid is absorbed, about 3-5 minutes. Remove from heat.
  • In a bowl, combine eggs and the remaining 1/2 C evaporated milk. Beat until frothy. Stir into the corn and serve. Heat from the corn will cook the eggs, but will not curdle.

Nutrition Facts : Calories 406.6, Fat 23.9, SaturatedFat 10.4, Cholesterol 94.6, Sodium 379.6, Carbohydrate 44, Fiber 3.8, Sugar 8.3, Protein 10.1

CORN MAQUE CHOUX



Corn Maque Choux image

Provided by Martha Stewart

Categories     Food & Cooking

Time 55m

Yield Makes 5 cups

Number Of Ingredients 12

4 slices bacon
1 cup finely chopped onion (from 1 small)
1 to 2 teaspoons extra-virgin olive oil, if needed
2 teaspoons minced garlic (from about 2 cloves)
1/2 stick unsalted butter
4 cups fresh corn kernels (from 4 to 5 ears)
1/4 cup thinly sliced scallions (from 3 to 4)
1/4 cup chicken broth
1/4 cup whole milk
1 cup coarsely chopped tomato (from 1 large)
1/4 cup lightly packed fresh flat-leaf parsley leaves, chopped
Coarse salt and freshly ground pepper

Steps:

  • Cook bacon in a large heavy-bottomed pot over medium heat until crisp, about 15 minutes. Transfer to a paper-towel-lined plate to drain, then coarsely chop.
  • Add onion to drippings in pot and cook until softened and golden in places, 8 to 10 minutes. (Add oil to prevent onion from burning, if needed.) Add garlic and cook until fragrant, about 2 minutes. Add butter, corn, and scallions and cook, stirring occasionally, until corn is crisp-tender, 10 to 12 minutes.
  • Return bacon to pot, add broth and milk, and bring to a boil. Reduce heat and simmer until most of liquid has evaporated, about 2 minutes. Remove from heat and stir in tomato and parsley. Season with salt and pepper. Serve warm or at room temperature.

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