Corn Maque Choux Easy Food

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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 (FRIED CORN)



Corn Maque Choux (Fried Corn) image

I had no idea this dish even had a name until I grew up. We had it any time we had fried chicken, which was often. I love this dish - to me it is comfort food.

Provided by P48422

Categories     Corn

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 lb corn kernel (cut from the cob or frozen and thawed)
3 tablespoons unsalted butter
kosher salt
fresh ground black pepper
1 pinch cayenne

Steps:

  • In the skillet, heat the butter over medium low heat until melted.
  • Add the onion and saute until wilted but not brown.
  • Add the bell peppers and the corn and stir to coat everything with butter, sprinkle with some salt, pepper, and cayenne, and continue cooking over med-low heat, stirring frequently, until all liquid (if any) completely evaporates, the vegetables start to take on a slight caramalization and the whole room smells really, really good.
  • (This should take about 20 minutes).
  • Taste, adjust the seasonings if you need to, and serve.
  • Note: I say to use a cast iron skillet because, as with cornbread, I believe this dish suffers in flavor if it is not cooked in one.
  • However, if you don't have one, you can use another skillet- just know that it would be much better cooked in a cast iron skillet.

MAQUE CHOUX - RECIPE



Maque Choux - Recipe image

Maque Choux is a classic Cajun recipe of corn and peppers sautéed in bacon grease until softened and spiced with a blend of Cajun seasonings. It's an outstanding Southern side dish.

Provided by Mike Hultquist

Categories     Side Dish

Time 30m

Number Of Ingredients 8

4 slices bacon (chopped)
3 cups corn (about 4 ears worth)
1 medium yellow onion (chopped (about 1 cup))
1 red bell pepper (chopped (medium sized, about 1 cup))
1 jalapeno pepper (chopped)
1 tablespoon Cajun seasonings
½ cup heavy cream (or use chicken stock for a more traditional version)
Hot Sauce (for serving)

Steps:

  • Heat a large pan to medium heat and add the bacon. Cook the bacon until it becomes nice and crispy, about 8 minutes.
  • Stir in the corn onion, peppers and Cajun seasonings. Cook until they soften up, stirring often, about 10 minutes.
  • Add the heavy cream (or chicken stock). Let it warm for about 2 minutes, stirring a bit, then remove from heat.
  • Serve!

Nutrition Facts : Calories 220 kcal, Carbohydrate 20 g, Protein 5 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 36 mg, Sodium 107 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

CORN MAQUE CHOUX RECIPE



Corn Maque Choux Recipe image

recreate this classic Southern recipe for Corn Maque Choux at home!

Provided by Sheena Strain

Categories     Side Dish

Time 30m

Number Of Ingredients 9

1 small onion (chopped)
1/2 green bell pepper (chopped small)
1-2 tbsp olive oil
3 cups frozen corn (thawed)
12 cherry tomatoes (halved)
6 pieces bacon (diced small)
1/4 cup chopped green onion
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Watch my short recipe video first! you'll find it after the recipe directions.
  • Sauté onions and bell pepper in hot oil in a large skillet over medium heat until soft.
  • Add corn, tomatoes, and bacon; cook for 10- 15 minutes.
  • Stir in chopped green onions, salt, and pepper; cook 5 more minutes.
  • Serve hot!

Nutrition Facts : Calories 122 kcal, Carbohydrate 23 g, Protein 3 g, Fat 3 g, Sodium 113 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

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

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.

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

EASY MAQUE CHOUX



Easy Maque Choux image

Provided by Stacey Little | Southern Bite

Categories     Side Dish

Number Of Ingredients 9

2 tablespoons bacon grease or butter
1 medium onion, diced
1 green bell pepper, seeded and diced
1 clove garlic, minced
1 (14 to 16-ounce) bag frozen sweet corn
1 (14.5-ounce) can petitie diced tomatoes, drained
1/2 cup heavy cream
1 teaspoon salt
Creole seasoning (optional)

Steps:

  • In a large skillet or dutch oven, melt the bacon grease or butter over medium heat. Add the oninon and peppers and cook until they are tender - about 5 minutes. Add the garlic and cook, sitrring frequently, for 1 minute.
  • Add the corn, tomatoes, and heavy cream and stir to combine. Add the salt and reduce the heat to a low simmer. Cook, uncovered, for 15 to 20 minutes or until the corn is cooked through and most of the liquid had evaporated. Adjust seasoning to taste, adding Creole seasoning, if desired. Allow to rest about 5 minutes to allow the mixture to thicken before serving.

CAJUN CORN MAQUE CHOUX (MOCK SHOE)



Cajun Corn Maque Choux (Mock Shoe) image

We fell in love with this delicious corn when we were introduced to it by our good Marine Corps friends in Lafayette, Louisiana while attending a reception. After many disappointing recipes, this is the one I rely on. No one is disappointed when they try this!

Provided by NoSpringChicken

Categories     Corn

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

6 ears fresh corn or 2 1/2 cups frozen corn, thawed
2 tablespoons butter, divided
2 tablespoons canola oil
1 small onion, minced
2 tablespoons sugar
1/2-3/4 teaspoon Tabasco sauce
1/2 cup chicken broth
1/3 cup heavy cream
1 egg, lightly beaten

Steps:

  • With sharp knife, cut kernels off corn cobs, if using fresh corn.
  • In medium skillet heat 1 tablespoon butter with the oil.
  • Add corn, onion, sugar and Tabasco sauce.
  • Cook until corn is almost tender and starts to form a crust on bottom of pan.
  • Gradually stir in broth, scraping up bits on bottom of pan.
  • Stir in remaining 1 tablespoon butter and the cream.
  • Cook for 5 minutes longer or until almost all liquid evaporates; stir frequently.
  • Remove skillet from heat.
  • Add beaten egg; stir one minute or until egg is cooked.
  • Serve with additional Tabasco sauce.

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.

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

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



Maque Choux image

In the mood for a spicy Creole dish? Maque Choux is a one pot, no fuss meal that's zesty, savory, and will have dinner on the table in no time!

Provided by Rachel Hanawalt

Categories     Entrees

Time 25m

Yield 4

Number Of Ingredients 10

1 12 oz package andouille sausage, cut into bite sized pieces*
½ tsp olive oil
1½ C fresh okra, cut into coins
⅔ C diced green pepper
½ C sweet onions, diced
2 tsp fresh minced garlic
3 C sweet corn (fresh or frozen)
1 C skinned and seeded tomatoes (you
can use drained canned diced tomatoes)
salt and pepper to taste

Steps:

  • As with stir fries and most one-pot meals, I like to have most of my ingredients prepped before I begin cooking, so chop and dice everything that needs to be chopped and diced. For the andouille sausage, I typically cut it in half lengthwise and then chop the halves into bite sized pieces.
  • Heat a large, deep pan and ½ tsp of olive oil over medium high heat for 1 minute. Add the andouille sausage to the pan and brown, stirring a few times, for about 3 minutes. Pour the sausage into a large bowl or onto a plate, and set aside.
  • Add the okra to the pan and cook it in the oils that are left over from the sausage. Cook until browned and beginning to soften, and then add it to the bowl with the sausage. Be sure not to over-cook, so that it doesn't become slimy.
  • Reduce the heat to medium and add your green peppers and onions to the pan. Cook until softened, again, about 3 minutes.
  • Add minced garlic to the pan and cook for 1 minute.
  • Add the corn and diced tomatoes to the pan. Also add the andouille sausage and the okra back in as well. Cook until everything is heated through. 3-5 minutes.
  • Serve piping hot and right from the pan.

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.

CORN MAQUE CHOUX



Corn Maque Choux image

Corn Maque Choux is full of fresh summer corn, bell pepper, onion, tomatoes ,and spices. It's wonderfully sweet and spicy with so much flavor.

Provided by Christin Mahrlig

Categories     Side Dish

Number Of Ingredients 13

3 tablespoons bacon fat or butter
1 medium sweet onion, (diced)
1 red or green bell pepper, (diced)
6 to 7 cups fresh corn kernels, (or frozen)
1 (14-ounce) can diced tomatoes, (drained or 1 cup fresh diced tomatoes)
1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon black pepepr
1/4 teaspoon cayenne pepper
1 bay leaf
1 chicken bouillon cube
1/2 cup water
1/2 cup heavy cream

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.

Nutrition Facts : Calories 276 kcal, ServingSize 1 serving

MAQUE CHOUX



Maque Choux image

Provided by Ellen Kanner

Number Of Ingredients 13

2 ears of corn
1 tablespoon olive oil
1 onion (chopped, about 1 cup)
1 good-size stalk of celery (chopped, about 1 cup)
1/2 green pepper (about 1/2 cup)
1/2 orange or red pepper (about 1/2 cup)
1/2 jalapeno (minced)
1 pint grape tomatoes (halved)
1 teaspoon smoked paprika
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1 big handful fresh greens (such as kale, turnip greens or spinach, well-chopped (optional))
1 big handful fresh basil (chopped)
sea salt and ground pepper to taste

Steps:

  • Working over a large bowl, cut kernels off the corn. Scrape the cobs well, using the bowl to reserve the kernels and any juice from the cobs.
  • Heat oil in a skillet, preferably cast iron, over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until the onion starts to soften, about 4 minutes. Then add the celery and pepper. Continue cooking and stirring until vegetables grow soft and fragrant, about another 5 minutes.
  • Stir in the jalapeno, grape tomatoes, corn, thyme and smoked paprika. Reduce heat to medium, cover and let the maque choux simmer for 10 minutes. Mixture will throw off liquid, creating its own broth.
  • Remove lid, add optional chopped greens and stir until greens just wilt. Add chopped fresh basil and season generously with sea salt and fresh ground pepper.

CAJUN CORN MAQUE CHOUX



Cajun Corn Maque Choux image

A classic cajun side dish, Maque Choux is made of corn, peppers and onions with spicy, sweet seasonings and a splash of cream. Easy and perfect!

Provided by Kellie

Categories     Side Dish

Time 30m

Number Of Ingredients 13

2 tablespoons bacon fat (or butter)
1 cup finely chopped onion
1/2 cup chopped red bell pepper
2 cups corn kernels (fresh or frozen and thawed)
2 garlic cloves (minced)
2 tablespoons minced jalapeno
1 tablespoon Cajun Seasoning
1 teaspoon smoked paprika
3/4 cup heavy cream
1 green onion (finely chopped)
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh basil
Coarse kosher salt (to taste)

Steps:

  • Heat the bacon fat in a large skillet over medium-high heat.
  • Add onion to the pan and sauté until translucent, about 5 minutes.
  • Add bell pepper and sauté until beginning to soften, about 3 minutes.
  • Add the corn, jalapeno and garlic. Sauté 2 minutes.
  • Stir in the cream. Simmer until the sauce begins to thicken, approximately 4-5 minutes.
  • Stir in green onion, parsley, and basil.
  • Season to taste with salt, pepper, and hot sauce, if desired.

Nutrition Facts : Calories 158 kcal, Carbohydrate 12 g, Protein 2 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 34 mg, Sodium 92 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

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OKRA-AND-CORN MAQUE CHOUX RECIPE | MYRECIPES
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  • Sauté sausage in a large skillet over medium-high heat 3 minutes or until browned. Add onion, bell pepper, and garlic, and sauté 5 minutes or until tender. Add corn, okra, and tomato; cook, stirring often, 10 minutes. Season with salt and pepper to taste.


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  • Add in corn. Season to taste with salt and pepper, and cayenne, if desired. Cook 1 to 2 minutes.
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MAQUE CHOUX - COUNTRY DECOR, CRAFT IDEAS, COMFORT FOOD ...
Cook the Maque Choux: In a large stockpot, cook the bacon until crisp. Save bacon strips for another use. Leave bacon fat in bottom of stockpot. Cook onions and the red and …
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  • Hold an ear of corn firmly with the bottom end placed on a cutting board or in a large bowl to keep the kernels from splattering. With a sharp knife, cut straight down the cob, cutting off only 2 or 3 rows at a time until all kernels are removed. Then, using the back of the knife blade, scrape down the cob to remove the corn "milk." Add this milk to the corn kernels in a large bowl. Repeat procedure with each of the remaining ears of corn. Set aside.Cook the Maque Choux:
  • In a large stockpot, cook the bacon until crisp. Save bacon strips for another use. Leave bacon fat in bottom of stockpot. Cook onions and the red and green bell peppers in the bacon fat until soft -- about 5 minutes. Add corn kernels and corn milk, ground black pepper, ground red pepper, and salt. Cook over medium-low heat for 20 to 25 minutes, stirring occasionally to keep the corn from sticking. Cover the pot, lower the heat, and simmer 5 to 10 minutes. Serve warm.


CORN MAQUE CHOUX WITH SMOKED ANDOUILLE CHICKEN SAUSAGE
This Corn Maque Choux with Smoked Andouille Chicken Sausage is a classic southern Louisiana dish. It might be difficult to pronounce, but it’s easy to make…and it’s …
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  • Using a deep skillet, add butter and place over medium-high heat. Once hot, add bell peppers and onions; sauté for 6-8 minutes or until onion begins to turn transparent.
  • Meanwhile, slice the al fresco Smoked Andouille Chicken Sausage and cook in a dry skillet, flipping occasionally, until browned. Set sausage aside.
  • Add corn, tomatoes, garlic, Cajun seasoning, thyme, salt, pepper and whipping cream to the onion mixture; stir and reduce heat to medium low. Cook for 20-25 minutes, stirring occasionally.


MAQUE CHOUX RECIPE - CHOWHOUND FOOD COMMUNITY
Maque choux (pronounced “mock shoe”) is a classic Cajun dish of stewed corn and vegetables. This fresh and colorful version has bacon and cream, plus okra that is fried …
From chowhound.com
4.5/5 (4)
Total Time 1 hr
Category Side Dish, Weeknight Dinner
Calories 442 per serving
  • Place the bacon in a large frying pan over medium-high heat and cook, stirring occasionally, until browned and crisp, about 10 minutes.
  • Add the vegetable oil to the fat in the pan and heat over medium-high heat until shimmering and just starting to smoke.
  • Add the okra and cook, stirring occasionally, until starting to brown around the edges, about 5 minutes.


CORN MAQUE CHOUX - LOUISIANA WOMAN BLOG SIDE DISHES
When making this Maque Choux using fresh corn off the cob is best, but frozen whole cut corn is a good substitute. After cutting the whole corn from the cob, turn your knife …
From louisianawomanblog.com
Cuisine Cajun
Total Time 45 mins
Category Side Dish
Calories 131 per serving


CAJUN CORN MAQUE CHOUX RECIPE | LOUISIANA CAJUN MANSION ...
Directions for Cooking Corn Maque Choux: Heat the oil in a large heavy roasting pot using medium-high heat. Add onion, green pepper and celery ( Holy Trinity Recipe); then lower your heat to medium to low heat. Cook until vegetables are transparent, about 30 to 45 minutes. Combine corn, milk, tomatoes, and milk with the vegetable mixture.
From louisianacajunmansion.com
Author Sandra Booher


CORN MAQUE CHOUX - FOOD CHANNEL
Corn Maque Choux. Corn Maque Choux. 371 shares. share. tweet. pin. sms. send . email. By FoodChannel Editor | January 24, 2012 4:47 pm This traditional south Louisiana side dish (pronounced “mock shoe”) features fresh-cut corn slow-simmered with onions, bell peppers and rich cream seasoned with a shake of cayenne pepper sauce This familiar-with-a-twist …
From foodchannel.com
Estimated Reading Time 1 min


CAJUN CORN MAQUE CHOUX RECIPE | MYRECIPES
Instructions Checklist. Step 1. Sauté onion and bell pepper in hot oil in a large skillet over medium heat 8 minutes or until tender. Add corn, tomato, and sausage; cook, stirring often, 15 minutes. Stir in green onions, salt, and pepper; cook 5 minutes. Advertisement. Close this dialog window. Review this recipe. Cajun Corn Maque Choux.
From myrecipes.com
5/5 (11)
Servings 6


MAQUE CHOUX - LITTLE COASTAL KITCHEN
While the corn cooks, crumble the reserved bacon. Add ½ teaspoon salt and ¼ teaspoon black pepper to the corn in the skillet. Cook for another minute or two, stirring. If the mixture seems dry, add the cream and heat through. In any case, taste and adjust seasoning. Serve hot with crumbled bacon on top.
From littlecoastalkitchen.com
Estimated Reading Time 3 mins


CORN MAQUE CHOUX RECIPES - COOKEATSHARE
Quick and Easy Professional Recipes, We've selected the easiest recipes to prepare from. Great Recipes for Lent. 39 members. for Lent, Fish and other meat-less recipes perfect for those Fridays during Lent., main. Themes / Corn maque choux recipes (0) St. Patrick's Day Dinner Party. or just search on Corned Beef and Cabbage to find all the recipes you desire!, cuisine. …
From cookeatshare.com


EASY CORN MAQUE CHOUX RECIPE - ALL INFORMATION ABOUT ...
Easy Corn Maque Choux - Southern Bite hot southernbite.com. In a large skillet or dutch oven, melt the bacon grease or butter over medium heat. Add the oninon and peppers and cook until they are tender - about 5 minutes. Add the garlic and cook, sitrring frequently, for 1 minute. Add the corn, tomatoes, and heavy cream and stir to combine. Add ...
From therecipes.info


MAQUE CHOUX CORN RECIPES
EASY CORN MAQUE CHOUX RECIPE - PINCH AND SWIRL. 2020-07-30 · How to Make Corn Maque Choux. Step 1: Add diced bacon to hot olive oil in a large skillet over medium heat; cook and stir until bacon is crisp. Step 2: Add bell peppers, … From pinchandswirl.com 5/5 (4) Total Time 30 mins Category Side Dish Calories 201 per serving. Heat olive oil in a large skillet, cast …
From tfrecipes.com


CORN MAQUE CHOUX (“MOCK SHOE”) | TASTY KITCHEN: A HAPPY ...
Preparation. 1. Slice, dice and chop up your onion, pepper, and celery. If my celery leaves look nice and green, I chop those up and stick them in there too. 2. In a large skillet, melt your butter over medium heat and then add your chopped vegetables. 3. Sprinkle on your salt, pepper and Cajun seasoning (about 1/4 teaspoon of each).
From tastykitchen.com


CORN MAQUE CHOUX RECIPE PAUL PRUDHOMME
Corn Maque Choux by Paul Prudhomme. 4 hours ago CORN MAQUE CHOUX.Makes 10 to 12 Side-Dish Servings. 4 tablespoons unsalted butter cup vegetable oil 7 cups fresh corn kernels (about 14 ears) 1 cup very finely chopped onions cup sugar 2 teaspoons Chef Paul Prudhomme's Vegetable Magic 2 cup vegetable stock or frozen corn kernels 4 tablespoons …
From tfrecipes.com


MAQUE CHOUX (CREAMY CORN AND GREEN PEPPER ...
Maque Choux is a mix of corn kernels, and bell peppers sautéed, sometimes with the addition of celery and tomato. Many people use bacon fat to add a smokey flavour, but that can also overpower the natural flavour and subtly of the vegetables, especially when they are fresh. The addition of cream is another way to add a richness factor to the dish. In this case, I …
From dontmissmyplate.com


MAQUE CHOUX CORN - RECIPES | COOKS.COM
Home > Recipes > maque choux corn. Tip: Try choux corn for more results. Results 1 - 10 of 11 for maque choux corn. 1 2 Next. 1. CORN MAQUE CHOUX. In a medium saucepan over medium heat, combine the corn, butter, bell pepper, salt ... milk and cook for 16 minutes or until the corn is tender. Ingredients: 8 (milk .. salt .. sugar ...) 2. MAQUE CHOUX (STEWED CORN …
From cooks.com


EVANGELINE'S CAJUN KITCHEN- CORN MAQUE CHOUX RECIPE ...
Big Easy Magazine is happy to announce a new weekly segment, Evangeline's Cajun Kitchen! Your lovely host is me, Evangeline Barber Ploof, part of the Big Easy Magazine team. I consider myself a pretty good home cook, but not a chef by any means. Although a self-learned cook, I consider it a hobby- a passion of mine.
From uniquelyneworleans.net


CORN MAQUE CHOUX EASY RECIPES
Corn Maque Choux Easy Recipes MELODY'S CORN MAQUE CHOUX. 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 …
From wiki-recipes.info


CORN MAQUE CHOUX EASY - ALL INFORMATION ABOUT HEALTHY ...
Easy Corn Maque Choux Recipe - Pinch and Swirl best pinchandswirl.com. Corn Maque Choux is a classic Cajun side dish from Louisiana. A colorful blend of sweet, spicy, and savory flavors where fresh corn kernels cut from the cob are the star. Traditionally corn, bell pepper, and onion were braised in bacon grease until tender, then finished with ...
From therecipes.info


MAQUE CHOUX RECIPE - COOKIST.COM
Maque choux is made from a tantalizing mixture. Salty, crispy browned bacon, sweet, tender corn, onions, bell peppers, and chilis are cooked in heavy cream and seasoned with Cajun spices.. It's usually enjoyed with hot sauce and served as a side dish with Cajun chicken, dirty rice, jambalaya, boudin sausage, and gumbo.
From cookist.com


CORN MAQUE CHOUX RECIPE RECIPES ALL YOU NEED IS FOOD
maque choux recipe - nyt cooking 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.
From stevehacks.com


MAQUE CHOUX - CORN AND TOMATOES - CREOLE RECIPES
Maque Choux - Corn and Tomatoes might be just the Creole recipe you are searching for. This recipe makes 4 servings with 153 calories, 3g of protein, and 7g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up kosher salt and freshly cracked pepper, onion, bell pepper, and a few other things to make it today. It is a …
From fooddiez.com


CORN MAQUE CHOUX | RECIPE | FULL MEAL RECIPES, LOUISIANA ...
Nov 20, 2021 - Easy to follow, step-by-step, photo illustrated recipe on how to make Corn Maque Choux as seen on Taste of Southern.
From pinterest.com


CORN MAQUE CHOUX RECIPE | COOKING CHANNEL
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. 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 ...
From cookingchanneltv.com


CORN MAQUE CHOUX - EMERILS.COM
Corn Maque Choux. Yield: 4 servings; Ingredients. 6 ears young corn; 1 cup chopped onions; 1/2 cup chopped bell peppers; 1 1/2 teaspoons salt; 1/4 teaspoon cayenne; 2 tablespoons vegetable oil; 1 cup chopped, peeled, and seeded tomatoes, or 1 cup chopped canned tomatoes; 1/2 cup milk ; Directions. Cut the corn off the cob by thinly slicing across the tops of the …
From emerils.com


7 EASY AND TASTY MAQUE RECIPES BY HOME COOKS - COOKPAD
Maque Choux (pronounced mock-shoe) corn, fresh cut from the cob and milked is the best but for this I used frozen • vegetable oil • large green bell pepper, chopped fine • large onion, chopped fine • fresh tomatoes, chopped small • cream IF using frozen corn • sugar per 2 lbs of frozen corn • Salt and pepper, I do 1 tsp per 2 lbs.
From cookpad.com


MAQUE CHOUX RECIPE - EASY AND DELICIOUS
Maque Choux Recipe. Corn never had it so good in this Maque Choux Recipe. Looking for a great traditional Louisiana vegetable dish. Try this corn recipe. For us Northerners, it is pronounced like mock shoe. It is believed that this is a Cajun adaptation of a Native American dish. Ingredients; 3 cups corn kernels (4-6 ears of fresh corn) 1/2 stick butter; 1 tablespoon …
From cooking-new-orleans-style.com


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