Louisiana Corn Maque Choux Recipes

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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.

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

LOUISIANA MAQUECHOUX



Louisiana Maquechoux image

A change of pace for your usual corn side dish. It is both pleasing to the eye and the palate! Works equally well with fresh corn or frozen. I found this recipe in the All New Good Housekeeping Cookbook.

Provided by SharleneW

Categories     Corn

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
1 large onion, chopped
1 large red pepper, chopped
5 cups corn kernels (cut from about 8 ears) or 2 (16 ounce) packages frozen corn
1 (14 1/2 ounce) can diced tomatoes, drained
1 1/2 teaspoons salt
1/2 teaspoon sugar
1 pinch cayenne pepper (use up to 1/4 tsp)
1/4 cup half-and-half
fresh ground black pepper, to taste
fresh parsley, chopped (optional)

Steps:

  • Heat oil in a medium-size non-stick skillet.
  • Add onion and red pepper and cook, over medium-high heat until the vegetables are soft and well browned (10 to 15 minutes).
  • Add corn, tomatoes, salt, sugar and cayenne pepper.
  • Heat until mixture starts to bubble over high heat, then reduce heat, cover and simmer until corn is tender.
  • Check and stir occasionally.
  • It will take about 20 minutes for fresh corn to cook and about 10 minutes for frozen corn.
  • When corn is done, stir in half and half and cook until it is hot.
  • Garnish by sprinkling with freshly ground black pepper and chopped parsley.

Nutrition Facts : Calories 230.5, Fat 4.3, SaturatedFat 1, Cholesterol 2.8, Sodium 449.5, Carbohydrate 48.5, Fiber 6.3, Sugar 3.3, Protein 7.3

CAJUN CORN MAQUE CHOUX



Cajun Corn Maque Choux image

Make and share this Cajun Corn Maque Choux recipe from Food.com.

Provided by ratherbeswimmin

Categories     Corn

Time 38m

Yield 6 serving(s)

Number Of Ingredients 8

1 small onion, chopped
1/4 cup chopped green bell pepper
1 -2 tablespoon olive oil
3 cups frozen white shoepeg corn, thawed
2 plum tomatoes, diced
1/4-1/2 lb andouille sausage, cooked and diced
1/4 cup chopped green onions with top
salt and pepper

Steps:

  • Heat oil (over medium heat) in a large skillet.
  • Saute the onion and bell pepper for 8 minutes or until tender.
  • Add in the corn, tomato, and sausage; stir frequently and cook for 15 minutes.
  • Add in the green onions, salt and pepper; cook 5 minutes.
  • Serve hot.

Nutrition Facts : Calories 168.3, Fat 8.1, SaturatedFat 2.2, Cholesterol 10.8, Sodium 233.1, Carbohydrate 20.5, Fiber 2.6, Sugar 1.4, Protein 6.5

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