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
MAQUE CHOUX SKILLET CORNBREAD
Steps:
- Preheat the oven to 425 degrees F.
- Add the bacon to a 10-inch cast-iron skillet over medium heat and let the fat render out, stirring occasionally, until the edges begin to brown. Toss in the jalapeño, red bell pepper and corn and saute until tender, about 5 minutes. Season to taste with salt and pepper.
- Meanwhile, whisk the cornmeal, flour, baking powder, baking soda and 1 1/2 teaspoons salt together in a large bowl. Stir in the buttermilk, eggs and melted butter, then the green onions, until combined.
- Pour the batter into the hot skillet and bake until golden brown, about 25 minutes. Slice into wedges and serve with tomato butter.
- Heat a 10-inch cast-iron skillet over medium-high heat.
- Set the tomato in the hot pan cut-side down. Cook until the tomato softens and is caramelized, 6 to 8 minutes.
- Let the tomato cool slightly, then add to a food processor along with the butter and salt. Pulse until combined. Remove the butter with a rubber spatula to a small bowl.
CAJUN CORN MAQUE CHOUX
Cajun Corn Maque Choux (pronounced Mock Shoe) is a traditional Southern Louisiana dish. Often viewed as Southern succotash, Maque Choux combines Native American and early settler influences to create an incredible corn based dish. At its most basic level, Maque Choux includes fresh corn, onion, bell pepper, and spices. The Creole version adds tomatoes, and the dressed up versions add bacon, andouille sausage, crawfish, etc. This is a more basic version.
Provided by Chula King
Categories Side Dish
Time 33m
Number Of Ingredients 8
Steps:
- Shuck corn by removing the husks and silky tassels. Cut kernels from cob. Run knife up and down cob to remove any residual corn "milk". (See Tip 2)
- Melt butter in large skillet over medium heat. Add onion; sauté 5 minutes, or until onion begins to turn translucent. Add bell pepper and jalapeño pepper; continue sautéing for 3 minutes.
- Add Cajun/Creole seasoning and salt; stir to combine.
- Add corn and cook, stirring occasionally over medium heat until corn is tender, 10 to 12 minutes.
- Add cream; cook an additional 2 to 3 minutes.
- Correct seasonings.
- Yield: 4 servings.
Nutrition Facts : Calories 161 kcal, Carbohydrate 19 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 27 mg, Sodium 298 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CORN MAQUE CHOUX
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
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
CHICKEN MAQUE CHOUX
Chicken Maque Choux is made with delicious fresh sweet corn, peppers and Cajun seasonings.
Provided by Mary Ellen @ Recipes Food and Cooking
Categories chicken
Time 55m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Bake at 400 degrees,
- Sprinkle the Cajun seasoning over the chicken thighs on all sides.
- Heat the oil in a cast iron skillet. Brown the chicken quickly on all sides, about 5 minutes. Remove from pan.
- Add the corn, peppers, green onions and tomatoes to the skillet. Stir until combined. Season with salt and pepper. Place chicken thighs on top, pushing down lightly into the corn.
- Bake for about 30 minutes or until chicken is done.
CORN MAQUE CHOUX
Pronounced "mock shoe," this Louisiana staple (which is like a succotash) is a Cajun take on a Native American dish. From Bon Appetit, October 2008.
Provided by Vicki Butts (lazyme)
Categories Vegetables
Time 30m
Number Of Ingredients 11
Steps:
- 1. Melt butter in large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes.
- 2. Add bell pepper; sauté until beginning to soften, about 3 minutes.
- 3. Add corn; sauté 2 minutes.
- 4. Add cream, thyme, and 1/2 teaspoon hot pepper sauce. Simmer until sauce thickens, about 5 minutes.
- 5. Mix in green onion, parsley, and basil. Season to taste with coarse salt, pepper, and more hot pepper sauce, if desired.
CAJUN CORN MAQUE CHOUX (MOCK SHOE)
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
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.
EASY MAQUE CHOUX
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.
TRE'S CAJUN CRAWFISH MAQUE CHOUX (MOCK SHOE)
Make and share this Tre's Cajun Crawfish Maque Choux (Mock Shoe) recipe from Food.com.
Provided by Chief Teer
Categories Cajun
Time 48m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook bacon in a frying pan until crisp.
- Drain on paper towels, crumble and set aside.
- Melt butter in the bacon fat over medium heat.
- Add onion, bell pepper, jalapeno and garlic, saute for 5 minutes or until onion has softened.
- Stir in corn, tomatoes, crawfish, cayenne and Cajun seasoning, cook 5 more minutes, stirring occasionally.
- Add chick broth and bring to a boil, reduce heat to medium low and cook partially covered for 45 minutes or until all the liquid is absorbed, stirring occasionally.
- Remove from heat.
- Stir in crumbled bacon and serve.
Nutrition Facts : Calories 316.2, Fat 16, SaturatedFat 6.2, Cholesterol 106.4, Sodium 396.9, Carbohydrate 27.9, Fiber 3.8, Sugar 2.5, Protein 18.8
CAJUN CORN MAQUE CHOUX
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
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
CORN MAQUE CHOUX
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
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
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.
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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:
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- Remove the kernels from the cob and set aside. If you don’t have fresh corn you can use frozen corn. In a large saucepan heat the oil over medium heat. Saute the onions, garlic, and bell peppers about 4 minutes.
- Once the onions, garlic, and bell peppers are softened remove them to a bowl and set aside. Pour the corn into the large saucepan, add the butter, heavy cream, and liquid crab boil.
- Cook on medium heat stirring the ingredients until thoroughly mixed together. Cook for 12 minutes.
- Add the shrimp, onions, garlic, bell peppers, and the tomatoes. Cook until the shrimp turn pink and opaque about 5 minutes. Stir frequently.
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