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.
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.
MAQUECHOUX ( SMOTHERED CORN)
Every Cajun makes Maquechoux, but no two recipes are alike. This one comes from Betty Fussell's wonderful book, "I Hear America Cooking." It's not a dish for everyday--very rich, but it surely puts most creamed corn recipes to shame.
Provided by Chef Kate
Categories Corn
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- With a sharp knife, cut kernels straight down from the cob (you should end up with about 4 cups of corn kernels).
- With the back of the knife, scrape down the cut rows of the corn cobs to extract as much of the "corn milk" as possible and add to the corn kernels.
- In a skillet, melt the butter and saute the corn kernels and vegetables and seasoning over medium heat for three to four minutes.
- Add all but two tablespoons of cream, stir, cover, and simmer gently for 20 to 30 minutes.
- Uncover for the last five minutes to allow the mixture to thicken slightly.
- Just before serving, beat the remaining cream to a froth with the egg and add to the corn.
Nutrition Facts : Calories 510.9, Fat 37, SaturatedFat 21.7, Cholesterol 164.9, Sodium 362.8, Carbohydrate 43.5, Fiber 5.8, Sugar 10.8, Protein 9.3
MAQUE CHOUX
This classic Cajun side dish is a sweet, hot, juicy, milky, buttery combination of corn, onions and peppers. It's often cooked in rendered bacon fat and enriched with heavy cream, but this version relies upon only butter and a little water in their place, which allow the ingredients' flavors to sing more clearly. While it is commonly understood that Fat Equals Flavor, there is a point at which too much fat actually masks complexities in flavors and dulls their vibrancy. Try the maque choux this way and see if you notice how bold and lively it tastes. If you miss the smokiness that bacon imparts, try instead a pinch of smoked paprika stirred in at the end.
Provided by Gabrielle Hamilton
Categories dinner, easy, quick, weeknight, vegetables, main course, side dish
Time 20m
Yield About 1 generous quart
Number Of Ingredients 10
Steps:
- Working with 1 corn cob at a time, set the ear of corn upright in a medium bowl. Shave the corn from the cob by slicing down the sides using the tip of a sharp chef's knife, holding the knife almost vertical. (This gives you neat tablets of corn that land squarely in the bowl and keeps the kernels from scattering all over the counter.) Using the back of the knife, scrape each cob to release all the nibs and the "milk" of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl.
- In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming. Add onion and celery, and season with 1 or 2 pinches of kosher salt. Stir constantly until softened and translucent but not browned, about 5 minutes.
- Add 2 tablespoons butter and the bell pepper, poblano and serrano, and stir constantly, adding another pinch of kosher salt, letting the butter melt and the peppers soften and become translucent, about 2 or 3 minutes. You will smell the peppers' sweetness and their mild capsaicin releasing.
- Add the final 3 tablespoons butter and the corn mixture from the bowl, cobs included, and another pinch of kosher salt. Stir constantly to coat with the butter and combine thoroughly.
- When everything starts to hiss and sound hot, but isn't cooking so hard as to take color, add 1/2 cup water and a healthy few grinds of black pepper, and cover the pan for a couple of minutes to steam/shallow braise the mixture.
- Remove the lid, and stir well, noticing the corn releasing its liquid and the kernels softening, and the cobs turning somewhat translucent, if however vague. You will notice a general softening and melding together. Return the lid, and let cook a few more minutes, noticing the water evaporating and the remaining liquid reducing and gaining some "body" and gloss. Discard the corn cobs, but do suck them before tossing - those buttery juices make a nice cook's treat.
- Taste for salt, and serve. It should be sweet, spicy, a bit wet and surprisingly complex, given the few ingredients and their ordinariness. If you want a smoky taste, add a good pinch of smoked paprika.
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
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.
SMOTHERED FRESH CORN
From the cookbook, Cooking with the Hearts of Steel Women's Support Group. 3 (12 ounces) cans of whole kernel corn, undrained may be used in this dish.
Provided by Recipe Junkie
Categories Corn
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute in oil, onions until brown, about 10 minutes.
- Add 1/4 c water.
- Cook for 5 minutes.
- Stir in tomato sauce, simmer for 20 minutes.
- Add 1/2 c water.
- Cook 10 minutes more.
- Add corn, water, sugar and salt.
- Cook for about 40 more minutes.
- Add pepper to taste.
More about "maquechoux smothered corn food"
CORN MAQUE CHOUX : TASTE OF SOUTHERN
From tasteofsouthern.com
5/5 (3)カテゴリ Side Dishes料理 Creole合計時間 45 分
ROASTED CORN AND PEPPER MAQUE CHOUX - FOOD & WINE
From foodandwine.com
5/5 著者 John Currence
- Preheat the oven to 425°. Brush the corn with the sesame oil and season with salt and pepper. Wrap each ear in foil and bake for about 30 minutes, or until tender. Let cool, then unwrap the corn and, working over a bowl, cut the kernels from the cobs.
- In a large enameled cast-iron casserole, cook the bacon over moderately low heat, stirring, until it's lightly crisp and the fat is rendered, about 5 minutes. Transfer the bacon to paper towels to drain. Pour off all but 2 tablespoons of the rendered fat.
- Add the onion and bell pepper to the casserole and cook over moderate heat, stirring, until softened, about 5 minutes. Add the corn, bacon and garlic and cook, stirring, for 3 minutes. Add the cream, cover and simmer, stirring occasionally, until the cream thickens and coats the corn, about 8 more minutes. Stir in the sliced scallions and season with salt and pepper. Serve hot.
MAQUE CHOUX RECIPE - SOUTHERN LIVING
MAQUE CHOUX - MAGNOLIA DAYS
From magnoliadays.com
SMOTHERED CORN (MAQUECHOUX) - TOM HULL
From tomhull.com
CORN MAQUE CHOUX - KENNETH TEMPLE
From kennethtemple.com
MAQUECHOUX SMOTHERED CORN/RECIPES | COOKART.US
From cookart.us
MAQUECHOUX - CAJUN SMOTHERED CORN DISH: SLIGHTLY SPICY AND ...
From lowerline.net
CORN MAQUE CHOUX • LOUISIANA WOMAN BLOG SIDE DISHES
From louisianawomanblog.com
CORN MACQUE CHOUX | REALCAJUNRECIPES.COM: LA M …
From realcajunrecipes.com
CORN MAQUE CHOUX (SMOTHERED CORN) RECIPE
From cdkitchen.com
MAQUE CHOUX- CAJUN SMOTHERED CORN RECIPE - TASTY KITCHEN
From tastykitchen.com
CAJUN CORN MAQUE CHOUX - SOUTHERN BYTES
From southern-bytes.com
MAQUE CHOUX - WIKIPEDIA
From en.wikipedia.org
CAJUN CORN MAQUE CHOUX RECIPE - CHILI PEPPER …
From chilipeppermadness.com
MAQUECHOUX ( SMOTHERED CORN)
From champsdiet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love