Corn Maque Choux Recipes

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MELODY'S CORN MAQUE CHOUX



Melody's Corn Maque Choux image

A common Creole dish that can be served as a side dish to any combination of meat and potatoes, pasta, or rice dishes. A flavorful complement. Prep time depend on whether or not you chop your own seasonings or use frozen pre-chopped seasonings. Cook time depends on how long it takes to prepare and cook the rest of the meal. Number of servings depends on how much everybody likes it.

Provided by Melody Dumplin

Categories     Side Dish     Vegetables     Corn

Time 1h

Yield 6

Number Of Ingredients 15

2 slices bacon
1 tablespoon bacon drippings
3 tablespoons butter
1 cup chopped onion
½ cup diced celery
½ cup diced green bell pepper
½ cup diced red bell pepper
1 tablespoon minced fresh thyme
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup minced fresh parsley
1 pinch Creole seasoning, or to taste
5 cloves garlic, minced
½ cup beef broth
1 (20 ounce) package frozen corn kernels

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.

Nutrition Facts : Calories 176.3 calories, Carbohydrate 25.1 g, Cholesterol 18.6 mg, Fat 7.9 g, Fiber 3.6 g, Protein 5.1 g, SaturatedFat 4.2 g, Sodium 604.6 mg, Sugar 5.3 g

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 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

VEGETARIAN MAQUE CHOUX



Vegetarian Maque Choux image

This is a yummy Cajun smothered corn dish that is slightly spicy and crunchy. It is pronounced MOCK shoo.

Provided by Sharon123

Categories     Corn

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

8 medium of fresh ears of corn
1 medium onion, chopped (1/2 cup)
1 small green sweet pepper, chopped (1/2 cup)
2 tablespoons butter or 2 tablespoons margarine
1 medium tomatoes, cut up
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground red pepper

Steps:

  • Remove the husks from corn; scrub with a stiff brush to remove silks.
  • Rinse.
  • Use a sharp knife to remove corn from cobs, cutting two-thirds of the way to the cob.
  • Scrape cobs with a dull edge of a knife.
  • (You should have about 4 cups.) In a 3-quart saucepan, cook onion and green pepper in butter or margarine about 5 minutes or until tender.
  • Stir in corn, tomato, salt, black pepper, and red pepper.
  • Cover and cook over low heat about 20 minutes or until corn is tender.
  • Season to taste.
  • Enjoy!
  • Makes 6 side-dish servings.

Nutrition Facts : Calories 151.5, Fat 5.3, SaturatedFat 2.7, Cholesterol 10.2, Sodium 144.2, Carbohydrate 26.2, Fiber 4, Sugar 5.5, Protein 4.4

CORN MAQUE CHOUX



Corn Maque Choux image

Provided by Bruce Aidells

Categories     Herb     Side     Thanksgiving     Vegetarian     High Fiber     Dinner     Corn     Bell Pepper     Fall     Potluck     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

2 tablespoons (1/4 stick) butter
1 cup finely chopped onion
1/2 cup chopped red bell pepper
2 cups fresh corn kernels (cut from 3 medium ears of corn)
3/4 cup heavy whipping cream
1 teaspoon chopped fresh thyme
1/2 teaspoon (or more) hot pepper sauce
1 green onion, finely chopped
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh basil
Coarse kosher salt

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.

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Top Asked Questions

How long does it take to cook corn Maque choux?
Season the onions and bell peppers with the salt and cayenne. Heat the oil in a large skillet over medium heat. Add the onions, bell peppers, and the corn, and cook, stirring occasionally, for about 10 minutes.
What are the ingredients in corn Maque choux?
Corn Maque choux is a dish native to Southern Louisiana and is thought to have a Creole influence . The classic version of this recipe contains corn, bell peppers, onion, and sometimes garlic, celery, and tomato. The dish is then traditionally braised with a little bacon grease, and sometimes hot sauce is added...
What's the best way to make Maque choux?
Cut the corn off the cobs using a very sharp knife. The trick is to cut about half way through the kernels, then go back and scrape the cobs with your knife to extract all of the milk into a bowl. Reserve the corn milk. Melt the butter in a two quart sauce pan, add the Tasso and cook on medium-high heat until slightly brown.
What kind of peppers are used in maque choux?
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.

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