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
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.
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