EMERIL LAGASSE'S KICKED-UP CORN MAQUE CHOUX
Emeril Lagasse's Kicked-Up Corn Maque Choux
Provided by The Rachael Ray Staff
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet or sauté pan over medium-high heat
- Add the corn, onions, bell peppers, jalapeño, Essence and salt; cook, stirring, until soft, for 10 minutes
- Add the cream and cook for 2 minutes
- Remove from the heat and serve hot
MAQUE CHOUX - RECIPE
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
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
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 RECIPE
recreate this classic Southern recipe for Corn Maque Choux at home!
Provided by Sheena Strain
Categories Side Dish
Time 30m
Number Of Ingredients 9
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
MAQUE CHOUX (CAJUN CORN SAUTEE)
Make and share this Maque Choux (Cajun Corn Sautee) recipe from Food.com.
Provided by strawberrybird
Categories Lunch/Snacks
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cut the corn from the cob. Scrape the cobs with the blunt edge of the knife to remove the "milk." Set aside.
- Heat the butter in a large, heavy pot over medium heat. Add onions and bell pepper. Cook, stirring, until golden and soft, about 10 minutes.
- Add corn, tomatoes, and water. Cover and simmer over medium-low heat for 15 minutes.
- Add salt, jalapeno, and cayenne and cook until corn is very tender, 20-30 minutes more.
CORN MAQUE CHOUX
When I first saw this recipe in Paul Prudhomme's cookbook, I was intrigued by it immediately because it did not occur to me to actually brown the corn to caramelize. Corn goes from non sweet to sweet - what magic! And I was also intrigued by his use of evaporated milk and eggs in the end. I've made this recipe many times and each time I make this, I am amazed by the transformation corn goes through. I've adapted the use of eggs and evaporated milk in other recipes and eggs used this way bring out the richness of many dishes. This dish is not for the diet conscious. It may look like lots of steps, but once you begin this recipe, you will find that most of the steps are stirring.
Provided by Rinshinomori
Categories Corn
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 406.6, Fat 23.9, SaturatedFat 10.4, Cholesterol 94.6, Sodium 379.6, Carbohydrate 44, Fiber 3.8, Sugar 8.3, Protein 10.1
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.
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 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
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
CORN MAQUE CHOUX
A great Cajun dish that features bright colors and flavors of corn and seasonal peppers.
Provided by Dawn Dobie
Number Of Ingredients 11
Steps:
- Shuck the corn, removing any silk that is visible from the ears. Using a sharp knife, cut the kernels off of each ear of corn into a large wide bowl. Then using the back of the knife, run the blunt side of the blade down the length of the cut cob to get any corn "milk" that remains into the bowl. Set the bowl of corn aside.
- Using a large wide skillet, heat butter and oil over medium high heat. Add the chopped onion and 1/4 teaspoon of the salt. Sauté for approximately 5 minutes, until the onion begins to become translucent.
- Add the chopped bell pepper and Anaheim chile to the onions. Reduce heat to medium and continue to sauté, stirring occasionally, until the peppers have wilted, about 7 additional minutes.
- Add the corn kernels and the tomatoes to the skillet and stir to combine with the onion-peppers mixture. Season with the remaining 1/2 teaspoon of salt and the black pepper. Add the water and stir. Bring to a boil.
- Cover the skillet and lower the heat to simmer for about 10 minutes, stirring once or twice during that time. Taste the mixture to see if more salt or pepper is needed.
- Garnish with parsley and serve.
CORN MAQUE CHOUX
Provided by Martha Stewart
Categories Food & Cooking
Time 55m
Yield Makes 5 cups
Number Of Ingredients 12
Steps:
- Cook bacon in a large heavy-bottomed pot over medium heat until crisp, about 15 minutes. Transfer to a paper-towel-lined plate to drain, then coarsely chop.
- Add onion to drippings in pot and cook until softened and golden in places, 8 to 10 minutes. (Add oil to prevent onion from burning, if needed.) Add garlic and cook until fragrant, about 2 minutes. Add butter, corn, and scallions and cook, stirring occasionally, until corn is crisp-tender, 10 to 12 minutes.
- Return bacon to pot, add broth and milk, and bring to a boil. Reduce heat and simmer until most of liquid has evaporated, about 2 minutes. Remove from heat and stir in tomato and parsley. Season with salt and pepper. Serve warm or at room temperature.
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
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
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.
SAUTEED FRESH CORN
Steps:
- Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husk. You should have about 7 cups of kernels.
- Melt the butter in a large, heavy saute pan. Add the corn, salt, and pepper and saute uncovered on medium-low heat for 8 to 10 minutes, stirring occasionally, until all the starchiness in the corn is gone. Taste, for salt and pepper, and serve.
CHICKEN AND SAUSAGE MAQUE CHOUX
Categories Soup/Stew Chicken Onion Pork Poultry Tomato Vegetable Sauté Kid-Friendly Dinner Lunch Meat Sausage Corn Bell Pepper Fall Potluck Simmer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 6
Number Of Ingredients 13
Steps:
- Cut kernels off cobs and, working over a large bowl, scrape cobs with knife to extract all juices. Discard cobs. Pat chicken dry and season with salt and pepper. Heat oil in a heavy 8-qt. pot over moderately high heat until hot but not smoking, then brown sausage, transferring to a plate. Brown chicken in batches, transferring to another plate.
- Pour off all but 1 tablespoon fat from pot, then sauté onions, bell peppers, celery, thyme, cayenne, and salt to taste over moderately high heat, stirring occasionally, 4 minutes. Add corn with juices and cook, stirring, 2 minutes. Stir in tomatoes and sausage.
- Nestle chicken into mixture and simmer, covered, stirring occasionally, until chicken is cooked through, about 40 minutes. If the maque choux is soupier than you like, simmer uncovered until juices are reduced. Stir in basil and season with salt and pepper.
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.
CORN MACHOUX
No matter what part of the globe we reside in, we add a side dish to round out just about every meal we create. Whether you incorporate beans, peas, salad, or corn, side dishes become bland over time. Well, here's a Cajun take on a bland dish that is sure to please! All photos belong to Mr. Pete's Cajun Spices LLC.
Provided by Mr. Pete !
Categories Vegetables
Time 25m
Number Of Ingredients 9
Steps:
- 1. In a saute` pan, melt butter on medium/high heat. Add onions and stir for 3 minutes, or until clearing begins. Add bellpepper and garlic, and mix together for another 3 minutes. Add corn, stir, and cover. Online store: http://www.mrpetescajunspices.com/store
- 2. Cook for an additional five minutes until adding tomatoes. Stir gently while adding cream and Mr. Pete's Cajun Seasoning. Heat thoroughly and taste. Add desired salt. Serve immediately.
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