CORN MAQUE CHOUX (FRIED CORN)
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
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.
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.
VEGETARIAN MAQUE CHOUX
This is a yummy Cajun smothered corn dish that is slightly spicy and crunchy. It is pronounced MOCK shoo.
Provided by Sharon123
Categories Corn
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 151.5, Fat 5.3, SaturatedFat 2.7, Cholesterol 10.2, Sodium 144.2, Carbohydrate 26.2, Fiber 4, Sugar 5.5, Protein 4.4
SHRIMP MACQUE CHOUX
Shrimp, salt pork, and andouille sausage are sauteed with corn and bell peppers in a Jalapeno cream sauce; then tossed with penne pasta over individual pizza breads, and topped with crispy fried tortilla strips. Time-consuming, but well worth the effort, as your family or guests will admit. If you can find tasso, use it instead of salt pork.
Provided by Donna Flanders
Categories Main Dish Recipes Pasta Shrimp
Time 1h30m
Yield 8
Number Of Ingredients 31
Steps:
- Set oven to broil. Brush individual pizza crusts with melted butter, and sprinkle with chopped parsley and garlic salt. Place on a baking sheet and broil until sizzling. Remove, and set aside.
- Heat 1 cup oil in a heavy skillet over medium-high heat. In batches, place tortilla strips in hot oil, and cook until crisp. Remove to paper towels, and discard oil.
- Add whipping cream to a saucepan, and whisk over high heat. When the cream begins to boil, whisk in sour cream. Reduce to medium heat. Stir in chicken bouillon and jalapeno juice, and simmer.
- In a separate saucepan, warm 2 tablespoons butter over medium heat. Whisk in flour; continue whisking until the mixture is a pale golden color. Then whisk flour mixture into cream mixture, whisking until well blended. Remove from heat, and stir in jalapenos and cheese. Set aside.
- Warm 1 tablespoon vegetable oil in a Dutch oven over medium-high heat. Stir in salt pork, and brown on all sides. Remove salt pork to paper towels, and discard oil.
- Warm 6 tablespoons butter in a large Dutch oven over medium heat. Stir in onions, celery, green and red bell peppers, garlic, and thyme. Cook until the vegetables are softened, about 5 minutes. Stir in the corn, and cook about 5 minutes, stirring. Stir in andouille and salt pork. Season with salt, pepper, 1/4 cup parsley, and Creole seasoning; cook about 10 minutes. Add shrimp, and cook until pink, about 5 minutes. Drain the butter sauce off of the shrimp and meats, and reserve the sauce in a bowl or jar.
- Stir the cream sauce into the shrimp and meat mixture. Stir in 3 cups of penne pasta. Reduce the heat to medium low, and simmer for 5 to 10 minutes.
- To serve, place pizza bread in the bottom of individual bowls. Ladle a spoonful or two of the reserved butter sauce over the bread, then ladle over sauce. Add more pasta, if desired. Sprinkle with Creole seasoning, and top with crispy tortilla strips.
Nutrition Facts : Calories 1559 calories, Carbohydrate 120.9 g, Cholesterol 358.4 mg, Fat 96.3 g, Fiber 7.7 g, Protein 56 g, SaturatedFat 43.7 g, Sodium 2322.4 mg, Sugar 7 g
MAQUE CHOUX - CAJUN
Maque choux is a stewed vegetable side dish. This recipe also includes okra. Don't be afraid of it! For a vegetarian version, just omit the bacon and use vegetable oil as your fat and substitute water or vegetable stock for the chicken stock. Adapted from an Emeril Lagasse recipe.
Provided by LifeIsGood
Categories Pork
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Heat a large, heavy pot over medium heat. Add the bacon and cook it until it is browned up and crispy, approximately 8 minutes. Transfer the bacon, with a slotted spoon, to a paper towel lined plate so it can drain.
- Add butter and onions to the pot and cook until soft, approximately 5 minutes. Add the Creole seasoning and garlic and cook for about 30 seconds. Increase the heat to med-high and then add the okra, bay leaf, thyme, black pepper and cayenne. Stir to combine. Cook, stirring frequently, until the okra is crisp tender, approximately 5 minutes. Add the corn and cook, stirring, for about 2 minutes. Add the chicken stock and cook for 7-8 minutes, stirring once and a while. Add the tomatoes and cook for 2 more minutes. Last, add the salt and reserved bacon, stir to combine and serve!
Nutrition Facts : Calories 300.1, Fat 16.9, SaturatedFat 6.3, Cholesterol 27.8, Sodium 585.8, Carbohydrate 32.4, Fiber 6.9, Sugar 4.7, Protein 9.8
CORN MAQUE CHOUX
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
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.
MAQUE CHOUX
This is a traditional dish from Louisiana. It can be served as a side dish, or as a topping for blackened chicken or fish. Best of all, you can put it together in 30 minutes!
Provided by breezermom
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute the onion, bell pepper, garlic, and jalapeno pepper in hot oil in a Dutch oven over medium-high heat 10 minutes or until tender.
- Stir in corn, tomatoes, and Creole seasoning; reduce heat to low.
- Cover and cook 10 minutes, stirring occasionally.
RACHAEL RAY'S AVOCADOS WITH CREAMY MAQUE CHOUX
Stuffed avocados with a delectable maque choux filling. The ripe avocado is spooned away from its skin with bites of creamy, warm corn and peppers. Goes great with recipe #112775, recipe # 112775 or other fresh fish. From Rachael Ray 30-minute Meals 2.
Provided by BecR2400
Categories Corn
Time 27m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a skillet over moderate heat.
- Add the olive oil, onion, jalapeno and bell pepper, and saute 2 or 3 minutes.
- Working on a plate to catch the milky juices, scrape corn off the cob.
- Break up kernels and pour into the skillet.
- Combine with peppers and onions.
- Season with sugar, cayenne and salt.
- When mixture bubbles, reduce heat to a simmer.
- Cut butter into pieces, stir into corn mixture, and simmer until creamy, 5 to 7 minutes.
- Cut the avocados in half lengthwise and remove the pits.
- Squeeze lime over the avocados to keep them from browning and season with a little coarse salt.
- Fill the avocado with maque choux, allowing the corn to spill down and over the sides.
- The ripe avocado is spooned away from its skin with bites of creamy, warm corn and peppers.
- Great served with tilapia, or other fresh fish.
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VEGAN CORN MAQUE CHOUX - THE VEGAN 8
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5/5 (6)Estimated Reading Time 2 minsServings 3
- Add the onion, bell pepper, old bay seasoning, black pepper, salt and water to a large pan and turn to medium heat. Once it starts to boil, let it cook about 8 minutes until veggies are tender. All of the water should be gone by then.
- Add the garlic, corn, coconut milk and fresh thyme. Keep it at medium heat and cook about 10 minutes more or until it has thickened up from the milk. You want it thickened and no more liquid remaining. Taste and add anymore spice if desired depending on how spicy you want it.
- Add freshly chopped chives for garnish if desired and serve immediately. This as a side dish will serve about 3 people. As more of a main dish, you will only get 2 servings. I served it to the 3 of us as a side dish with roasted potatoes.
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