Cajun Corn Maque Choux Recipes

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CAJUN CORN AND BACON MAQUE CHOUX



Cajun Corn and Bacon Maque Choux image

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

6 ears corn, husked and cleaned
2 tablespoons vegetable oil
1 large onion, thinly sliced
1 cup green bell pepper, chopped
1 large fresh tomato, chopped
¼ cup milk
salt to taste
cayenne pepper
¼ cup chopped green onions
8 strips crisply cooked bacon, crumbled

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 - RECIPE



Maque Choux - Recipe image

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

4 slices bacon (chopped)
3 cups corn (about 4 ears worth)
1 medium yellow onion (chopped (about 1 cup))
1 red bell pepper (chopped (medium sized, about 1 cup))
1 jalapeno pepper (chopped)
1 tablespoon Cajun seasonings
½ cup heavy cream (or use chicken stock for a more traditional version)
Hot Sauce (for serving)

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 TASSO CORN MAQUE CHOUX WITH GRILLED SHRIMP



Cajun Tasso Corn Maque Choux with Grilled Shrimp image

Provided by Jay Ducote

Categories     side-dish

Time 2h30m

Yield 50 servings

Number Of Ingredients 21

8 ears corn
1/4 cup olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 pounds Tasso ham
Canola oil, for cooking
8 cloves garlic, minced
4 stalks celery, diced
2 jalepenos, diced
2 medium yellow onions, diced
1 large red bell pepper, diced
2 cups white wine
3 dried bay leaves
1 tablespoon fresh thyme
2 teaspoons red pepper flakes
1 tablespoon paprika, plus 2 teaspoons
3 teaspoons cayenne pepper
3 teaspoons chili powder
2 cups heavy cream
8 tablespoons (1 stick) unsalted butter
50 large shrimp (21-25 count), peeled and deveined with no heads or tails
Green onions, chopped on the bias, for garnish

Steps:

  • Prepare a grill for medium heat. Shuck the corn, being sure to remove all the silk. Season the ears with some olive oil, salt and black pepper. Grill, rotating the ears regularly, so as to char but not scorch, 10 to 15 minutes. Reserve.
  • Dice the Tasso into approximately 1-centimeter cubes. Heat a large, heavy Dutch oven over medium-high heat. Add the Tasso with a little bit of canola oil and cook, stirring occasionally with a wooden spoon, until evenly browned, about 15 minutes. Remove and reserve, leaving any bits stuck to the bottom of the pan.
  • Add a little more canola oil to the Dutch oven. Add the garlic, celery, jalapenos, onions and bell pepper and sautee until the onions are sweated, 10 to 12 minutes.
  • Add the wine and simmer, scraping up the bits from the bottom of the pan, until all the wine has evaporated, about 5 minutes. Add the bay leaves, thyme, red pepper flakes, 1 tablespoon paprika, 2 teaspoons cayenne, 2 teaspoons chili powder and some salt and black pepper. Stir.
  • Using a knife, cut the kernels off the corn cobs, then milk the cobs using the back of the knife. Add the corn to the Dutch oven. Reserve about 50 pieces of Tasso, then add the rest to the Dutch oven. Add the heavy cream and butter, stir and bring to a simmer. Cook the mixture until thickened with a slight creamed corn consistency, 10 to 15 minutes. Remove the bay leaves.
  • Combine 1 tablespoon salt, 1 tablespoon black pepper, 2 teaspoons paprika, 1 teaspoon cayenne and 1 teaspoon chili powder in a small bowl. Toss the shrimp with 1/4 cup olive oil on a baking sheet. Sprinkle the shrimp on both sides with the spice rub. Grill the shrimp over medium heat until pink and slightly charred, but not overcooked, 2 to 3 minutes per side.
  • To serve: Place 1 tablespoon of corn maque choux in an Asian soup spoon. Top with a grilled shrimp and a piece of the reserved Tasso. Garnish with some green onion. Repeat with the remaining maque choux, shrimp and Tasso.

CAJUN CORN MAQUE CHOUX (MOCK SHOE)



Cajun Corn Maque Choux (Mock Shoe) image

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

6 ears fresh corn or 2 1/2 cups frozen corn, thawed
2 tablespoons butter, divided
2 tablespoons canola oil
1 small onion, minced
2 tablespoons sugar
1/2-3/4 teaspoon Tabasco sauce
1/2 cup chicken broth
1/3 cup heavy cream
1 egg, lightly beaten

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.

MAQUE CHOUX (CAJUN CORN SAUTEE)



Maque Choux (Cajun Corn Sautee) image

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

12 ears fresh corn
1/2 cup butter
1 onion, chopped
1 jalapeno, diced (be careful when cutting to protect your eyes, wash your hands after handling)
1 green bell pepper, chopped
1/2 cup crushed tomatoes
1/2 cup water
salt
cayenne

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.

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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