Corn Maque Choux Fried Corn Food

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CORN MAQUE CHOUX



Corn Maque Choux image

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

4 tablespoons butter
1/4 cup oil
7 cups frozen corn
1 cup finely chopped onion
1/4 cup sugar
1 teaspoon pepper
1/2 teaspoon salt
1/4-1/2 teaspoon cayenne
2 1/4 cups chicken stock (I use canned stock)
4 tablespoons butter
1 cup evaporated milk
2 eggs

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

CORN MAQUE CHOUX



Corn Maque Choux image

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

8 slices smoked bacon
6 ears fresh corn
1 small onion, chopped
1 small red bell pepper, seeded and chopped
2 garlic cloves, minced
1 dash sugar
salt & freshly ground black pepper
1/2 cup heavy cream

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 (FRIED CORN WITH GREEN PEPPERS) RECIPE BY TASTY



Maque Choux (Fried Corn With Green Peppers) Recipe by Tasty image

If you're craving summer soul food or a Juneteenth side dish, look no further. This creamy corn and pepper dish is from Toni Tipton-Martin's award-winning cookbook, Jubilee: Recipes from Two Centuries of African American Cooking. She credits this recipe to Monique Wells, a Texas transplant living in Paris, who helped "open the eyes of elite French cooks to the flavors of the American South and Southwest."

Provided by Toni Tipton Martin

Categories     Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 13

3 ears corn, shucked and hulled
2 tablespoons butter
½ cup onion, finely diced
½ cup green bell pepper, finely diced
½ teaspoon garlic, minced
¼ teaspoon dried thyme
½ teaspoon red pepper flakes, crushed
⅛ teaspoon black pepper, or to taste
½ teaspoon salt
½ teaspoon sugar, optional
¾ cup heavy whipping cream, or half and half
1 tablespoon fresh parsley, minced
2 tablespoons green onion, minced

Steps:

  • In a heavy skillet, heat the butter over medium-high heat until melted and sizzling. Add the onion, bell pepper, and garlic and sauté until softened, about 3 minutes.
  • Stir in the thyme, red pepper flakes, black pepper, salt, sugar (if using), and corn. Cook, stirring, until the corn is cooked through, about 5 minutes.
  • Add the cream and cook 5 minutes more to thicken. Stir in the parsley and green onions. Taste and adjust seasoning with more salt and pepper.
  • Serve warm.

Nutrition Facts : Calories 680 calories, Carbohydrate 60 grams, Fat 54 grams, Fiber 7 grams, Protein 12 grams, Sugar 16 grams

CAJUN CORN MAQUE CHOUX



Cajun Corn Maque Choux image

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

4 ears fresh corn
4 strips bacon, diced
2 tablespoons unsalted butter
2 stalks celery, diced
1 green bell pepper, diced
1/2 large onion, diced
Kosher salt and freshly ground black pepper
1/2 cup milk
5 scallions, white and green parts, sliced (reserve the sliced green parts for garnish)
2 cloves garlic, minced
2 plum tomatoes, seeded and diced

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 MAQUE CHOUX (FRIED CORN)



Corn Maque Choux (Fried Corn) image

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

1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 lb corn kernel (cut from the cob or frozen and thawed)
3 tablespoons unsalted butter
kosher salt
fresh ground black pepper
1 pinch cayenne

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.

CORN MAQUE CHOUX



Corn Maque Choux image

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

6 ears fresh corn
2 tablespoons butter
1 small onion, chopped
1 bell pepper, chopped
2 garlic cloves, minced
2 fresh tomatoes, seeded and chopped
salt
cayenne pepper
2 tablespoons milk (optional)

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

CORN MAQUE CHOUX (FRIED CORN) RECIPE



Corn Maque Choux (Fried Corn) Recipe image

Provided by gbvampy1

Number Of Ingredients 8

1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 lb corn kernel (cut from the cob or frozen and thawed)
3 tablespoons unsalted butter
kosher salt
fresh ground black pepper
1 pinch cayenne

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



Cajun Corn Maque Choux image

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

1 small onion, chopped
1/4 cup chopped green bell pepper
1 -2 tablespoon olive oil
3 cups frozen white shoepeg corn, thawed
2 plum tomatoes, diced
1/4-1/2 lb andouille sausage, cooked and diced
1/4 cup chopped green onions with top
salt and pepper

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

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