Cajun Smothered Corn Recipes

MAQUECHOUX ( SMOTHERED CORN)

Maquechoux ( Smothered Corn) image

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

Ingredients

8 ears fresh corn
4 tablespoons unsalted butter
3/4 cup onion, chopped
1 tablespoon sugar
4 green onions, chopped, green and white
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup heavy cream
1 egg, beaten

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

CAJUN SMOTHERED CORN

Cajun Smothered Corn image

From the Seattle Times newspaper, a simple and tasty side dish. This can be prepared ahead of time and rewarmed before serving. Do not add the bacon or lime juice until just before serving.ZWT South region (Cajun) and Mid-West region (corn).

Provided by lazyme

Categories Corn

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

3 slices bacon, cut in 1/2-inch pieces
1 cup onion, finely chopped
1 small red bell pepper, seeded and minced
1 celery rib, finely minced
2 medium garlic cloves, peeled and minced
4 cups frozen corn kernels, thawed
1 cup canned tomato, broken up
3/4 teaspoon paprika
1 teaspoon dried basil, crushed
1/4 teaspoon dried thyme, crushed
1/4 teaspoon cayenne
1/2 teaspoon salt
fresh ground pepper
1 tablespoon lime juice

Steps:

Put bacon into saucepan, set over medium heat and fry until crisp.
Remove the bacon with a slotted spoon to a paper towel-lined plate.
Crumble bacon; set aside.
Add onion, bell pepper, celery and garlic to pan.
Saute‚ 3 minutes.
Cover pan; cook 5 minutes.
Add corn, tomatoes, paprika, basil, thyme, cayenne, salt and pepper.
Cook over medium heat, stirring often, for 5 minutes or until corn is heated through and flavors have blended.
Add bacon and lime juice.
Stir 1 minute; serve.

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