Maque Choux With Frozen Corn Recipes

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.

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.

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.

Steps:

• Using high heat combine 4 T butter, oil, onions, sugar, pepper, salt, cayenne, and corn in a large skillet or frying pan. Cook until corn is tender and starch forms a crust on the pan bottom, about 14 to 16 minutes. Stir occasionally and stir more as it starts to stick.
• Gradually add 1 C of the stock, scraping the pan bottom and continue cooking 5 minutes, stirring occasionally.
• Add 4 T butter and stir. Cook 5 minutes, stirring frequently and scraping pan bottom.
• Reduce heat to low and cook 8-10 minutes, stirring once or twice. Add 1/4 C stock and cook 15 minutes, stirring frequently. Add the remaining 1 C stock and cook 10 minutes, stirring occasionally.
• Stir in 1/2 C evaporated milk and continue to cook and stir until most of the liquid is absorbed, about 3-5 minutes. Remove from heat.
• In a bowl, combine eggs and the remaining 1/2 C evaporated milk. Beat until frothy. Stir into the corn and serve. Heat from the corn will cook the eggs, but will not curdle.

Steps:

• Cut the kernels off the cobs with a serrated knife, being careful not to cut too close. Place the corn with the butter, 1 cup of water, and salt in a small saucepan over medium-high heat and bring to a boil. Reduce the heat and simmer for about 5 minutes, or until tender. Remove from the heat and let cool completely. Pour into a blender jar and pour the cream into the empty pot. Bring the cream to a boil, then reduce the heat and simmer while you blend the corn mixture to a smooth puree. Strain the corn puree through a fine sieve into the saucepan with the cream, and whisk. Warm the sauce gently and taste for seasoning. Adjust to desired thickness by reducing it a little or thinning with a little more cream or water. Keep warm until ready to serve.
• Cut the kernels from the cob, being careful not to cut too close. Melt the butter in a medium skillet over medium-high heat and cook the onion, stirring, until softened, about 6 minutes. Add the corn and stir, cooking 4-5 more minutes, then add the tomato. Cook, stirring, until tomatoes are warm, then stir in the scallions. Taste and adjust seasoning with salt and pepper.
• Place a large skillet over high heat.
• Pat scallops dry with a paper towel, then season with salt and pepper.
• Pour the olive oil into the skillet and when very hot (but not quite smoking), add the scallops, being careful not to crowd them. Cook at high heat until the first side is a deep golden brown, 2-3 minutes, then turn the scallops and cook on the other side for about 2 more minutes. Scallops should be firm but not hard. Drain on paper towels. Deglaze the pan with 2 tablespoons water, scraping up the brown bits. To serve, pool some of the Corn Cream onto each plate, then pile a little Maque Choux in the center of each plate. Place 3-4 scallops around the Maque Choux and drizzle with pan juices. Serve immediately.
• When pureeing a mixture that contains more solids than liquid, add the solids first, then pulse the blade to break them down, then add liquid. Use caution when blending a hot sauce, and never fill the blender more than a third full. Otherwise, the heat will force the top off the machine.
• Choux is French for "cabbage," but the translation is not literal-there is no cabbage in this dish. Since corn was not a staple of the Acadians' diet, it's believed that the Indians taught the French settlers of Louisiana to make maque choux. This dish is essentially smothered corn or a Cajun version of Yankee succotash made with tomatoes, onions, and green pepper.