Maque Choux Smothered Corn Tomatoes Recipes

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.

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.

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.

SUNNY'S SWEET QUICK KENNER MAQUE CHOUX

Steps:

• In a large pan with straight sides, add the bacon and cook over medium heat, rendering the fat until crispy, about 8 minutes. Add the onions, celery, bell pepper, butter and salt and pepper to taste. Cook, stirring, until the veggies are tender, 5 to 7 minutes.
• Add the tomatoes, garlic, corn and chicken stock. Stir and bring to a low simmer, then cook until everything is tender, 3 to 4 minutes. Stir in the yogurt and a generous amount of black pepper, more salt and cayenne pepper.
• Transfer to a platter and serve.

MAQUECHOUX ( SMOTHERED CORN)

Steps:

• With a sharp knife, cut kernels straight down from the cob (you should end up with about 4 cups of corn kernels).
• With the back of the knife, scrape down the cut rows of the corn cobs to extract as much of the "corn milk" as possible and add to the corn kernels.
• In a skillet, melt the butter and saute the corn kernels and vegetables and seasoning over medium heat for three to four minutes.
• Add all but two tablespoons of cream, stir, cover, and simmer gently for 20 to 30 minutes.
• Uncover for the last five minutes to allow the mixture to thicken slightly.
• Just before serving, beat the remaining cream to a froth with the egg and add to the corn.

CORN MAQUE CHOUX

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.

VEGETARIAN MAQUE CHOUX

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.