CAJUN CORN AND BACON MAQUE CHOUX
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
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 TASSO CORN MAQUE CHOUX WITH GRILLED SHRIMP
Steps:
- Prepare a grill for medium heat. Shuck the corn, being sure to remove all the silk. Season the ears with some olive oil, salt and black pepper. Grill, rotating the ears regularly, so as to char but not scorch, 10 to 15 minutes. Reserve.
- Dice the Tasso into approximately 1-centimeter cubes. Heat a large, heavy Dutch oven over medium-high heat. Add the Tasso with a little bit of canola oil and cook, stirring occasionally with a wooden spoon, until evenly browned, about 15 minutes. Remove and reserve, leaving any bits stuck to the bottom of the pan.
- Add a little more canola oil to the Dutch oven. Add the garlic, celery, jalapenos, onions and bell pepper and sautee until the onions are sweated, 10 to 12 minutes.
- Add the wine and simmer, scraping up the bits from the bottom of the pan, until all the wine has evaporated, about 5 minutes. Add the bay leaves, thyme, red pepper flakes, 1 tablespoon paprika, 2 teaspoons cayenne, 2 teaspoons chili powder and some salt and black pepper. Stir.
- Using a knife, cut the kernels off the corn cobs, then milk the cobs using the back of the knife. Add the corn to the Dutch oven. Reserve about 50 pieces of Tasso, then add the rest to the Dutch oven. Add the heavy cream and butter, stir and bring to a simmer. Cook the mixture until thickened with a slight creamed corn consistency, 10 to 15 minutes. Remove the bay leaves.
- Combine 1 tablespoon salt, 1 tablespoon black pepper, 2 teaspoons paprika, 1 teaspoon cayenne and 1 teaspoon chili powder in a small bowl. Toss the shrimp with 1/4 cup olive oil on a baking sheet. Sprinkle the shrimp on both sides with the spice rub. Grill the shrimp over medium heat until pink and slightly charred, but not overcooked, 2 to 3 minutes per side.
- To serve: Place 1 tablespoon of corn maque choux in an Asian soup spoon. Top with a grilled shrimp and a piece of the reserved Tasso. Garnish with some green onion. Repeat with the remaining maque choux, shrimp and Tasso.
KICKED UP CORN MAQUE CHOUX
Steps:
- Melt the butter in a large skillet or saute pan over medium-high heat. Add the corn, onions, bell peppers, jalapeno, Essence, and salt, and cook, stirring, until soft, for 10 minutes. Add the cream and cook for 2 minutes.
- Remove from the heat and serve hot.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
CAJUN CORN MAQUE CHOUX
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
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.
CRAWFISH MIRLITON CORN MACQUE CHOUX
"Macque Choux" is a dish that the Native Americans introduced to the Cajuns and Creoles of Louisiana. It is best prepared with fresh corn; however, you may substitute canned if that is all that is available.
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat butter in medium saucepot. Add corn and saute for 2 minutes. Add chicken stock, onion, bell pepper, celery, and tomatoes. Turn heat up and cook until all of the chicken stock has evaporated. Add garlic, Cajun seasoning, salt, hot sauce, and heavy cream. Bring to a boil. Add mirlitons and cook for an additional 5 minutes. Add crawfish tails and simmer for 10 minutes or until cream starts to reduce and thicken. Add parsley and green onions and stir to combine. Serve with rice, pasta, or polenta.
CRAWFISH AND CORN MAQUE CHOUX
Maque Choux" (pronounced mock-shoe) is a dish that the Native Americans introduced to the Cajun & Creoles of Louisiana.
Provided by gailanng
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Thaw corn if frozen. Heat butter in medium saucepot. Add corn and saute for 2 minutes.
- Add chicken stock, onion, bell pepper, celery and tomatoes with chiles. Turn heat up and cook until all of chicken stock has evaporated.
- Add garlic, Creole Seasoning, salt and heavy cream. Bring to a boil.
- Add crawfish tails and simmer for 10 to 12 minutes until cream starts to reduce and thicken.
- Add parsley and green onions. Serve with steamed white rice.
Nutrition Facts : Calories 499, Fat 39.2, SaturatedFat 23.5, Cholesterol 210.5, Sodium 372.8, Carbohydrate 24.2, Fiber 2.7, Sugar 5.5, Protein 16.9
CORN MAQUE CHOUX
This side dish is a staple in the south. This is the "from scratch" way of making this dish. You can use 2 cans of corn if you are short on time or just feel like it. Reserve some of the liquid from the canned corn to add in place of the "corn milk" in the directions. From the Angels in the Kitchen Cookbook.
Provided by SkinnyMinnie
Categories Corn
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Clean and shuck corn. Cut the kernels from the cob into a bowl using a sharp knife.
- Scrape the pulp from the cobs into the bowl, this making the "milk".
- Melt the butter in a large skillet.
- Add onion, bell pepper, and garlic; saute for 5 minute.
- Stir in the tomatoes and the corn.
- Season with salt and pepper.
- Simmer uncovered, for 45 min, stirring occasionally.
- Stir in the "milk" if the mixture becomes too dry or begins to stick to the skillet.
Nutrition Facts : Calories 96.8, Fat 3.8, SaturatedFat 2, Cholesterol 7.6, Sodium 33, Carbohydrate 15.9, Fiber 2.6, Sugar 3.7, Protein 2.7
CAJUN CORN MAQUE CHOUX
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
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
CORN MAQUE CHOUX
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
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
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
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.
MAQUE CHOUX CORN
This is an Alex Patout recipe, it is my favorite for corn macque choux. When the Patout family closed their restaurant in New Iberia, Louisiana to move to New Orleans, Louisiana, it broke my heart.
Provided by lacoonass1
Categories Corn
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Shuck the corn.
- Working with one cob at a time hold over a bowl and cut away the kernels in layers (you don't want to end up with whole kernels).
- Scrape the knife down the cob to "milk" it.
- Heat the butter in a Dutch oven or other large heavy pot over medium-high heat then add the onions, bell peppers, and tomatoes.
- Sauté until onions are transparent (about 15 minutes).
- Stir in the salt and pepper then add the corn and the milk (from the cobs) and stir well.
- Reduce heat to medium and cook until the corn is tender (20-30 minutes).
- If mixture begins to dry out before corn is tender, add a little milk and butter.
- Notes: Sometimes I add some andouille or smoked pork sausage or tasso just to give it a change of taste.
Nutrition Facts : Calories 486.9, Fat 33.3, SaturatedFat 19.9, Cholesterol 81.3, Sodium 1032.2, Carbohydrate 48.1, Fiber 8.7, Sugar 13.5, Protein 8.6
More about "corn and white bean maque choux recipes"
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
CORN MAQUE CHOUX - TASTE OF SOUTHERN
From tasteofsouthern.com
VEGAN CORN MAQUE CHOUX - THE VEGAN 8
From thevegan8.com
CAJUN CORN MAQUE CHOUX - RECIPE - CHILI PEPPER …
From chilipeppermadness.com
CAJUN CORN (MAQUE CHOUX) - CORCORANCOOKS.COM
From corcorancooks.com
CORN MAQUE CHOUX WITH SMOKED ANDOUILLE CHICKEN SAUSAGE
From spicedblog.com
EASY CORN MAQUE CHOUX RECIPE - PINCH AND SWIRL
From pinchandswirl.com
MAQUE CHOUX – EVERYDAY CREOLE
From everydaycreole.com
CORN MAQUE CHOUX - COOKAHOLIC WIFE
From cookaholicwife.com
CAJUN CORN MAQUE CHOUX - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
CORN AND WHITE BEAN MAQUE CHOUX - CREOLE RECIPES
From fooddiez.com
ROASTED CORN AND PEPPER MAQUE CHOUX RECIPE - FOOD & WINE
From foodandwine.com
EASY CORN MAQUE CHOUX - SOUTHERN BITE
From southernbite.com
CAJUN CORN MAQUE CHOUX - FIRST...YOU HAVE A BEER
From sweetdaddy-d.com
HOW TO MAKE CORN MAQUE CHOUX - FOOD CHANNEL
From foodchannel.com
CORN MAQUE CHOUX - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
BLACK BEAN MAQUE CHOUX - KENNETH TEMPLE
From kennethtemple.com
CORN AND TASSO MAQUE CHOUX - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
CAJUN CORN MAQUE CHOUX - A TOASTED CRUMB
From atoastedcrumb.com
CORN MAQUE CHOUX - MENU - SQUEAL - NEW ORLEANS
CORN AND WHITE BEAN MAQUE CHOUX | RECIPE | MAQUE …
From pinterest.ca
DOOKY CHASE'S CRAWFISH AND CORN MAQUE CHOUX RECIPE - TODAY
From today.com
MAQUE CHOUX — THE BIG EASY - ELLEN KANNER
From soulfulvegan.com
DIDACTIC RECIPE INDEX: CORN AND WHITE BEAN MAQUE CHOUX
From didacticrecipeindex.blogspot.com
MAQUE CHOUX RECIPE - EASY AND DELICIOUS - CAJUN FOOD RECIPES
From cooking-new-orleans-style.com
CORN MAQUE CHOUX - SUNNYSIDE COOK
From sunnysidecook.com
CORN MAQUE CHOUX - FOODCHANNEL.COM
From foodchannel.com
CORN MAQUE CHOUX WITH HOT SMOKED SAUSAGE | KAREN'S KITCHEN …
From karenskitchenstories.com
MAQUE CHOUX - LITTLE COASTAL KITCHEN
From littlecoastalkitchen.com
CREOLE CORN MAQUE CHOUX - VEGKITCHEN
From vegkitchen.com
CORN AND WHITE BEAN MAQUE CHOUX – RECIPES NETWORK
From recipenet.org
CORN MAQUE CHOUX RECIPE | SIDECHEF
From sidechef.com
CORN AND WHITE BEAN MAQUE CHOUX | RECIPE | MAQUE CHOUX, FOOD …
From pinterest.co.uk
CORN MAQUE CHOUX - LOUISIANA COOKIN
From louisianacookin.com
You'll also love