CORN MAQUE CHOUX
Makes 8 to 10 servings
Number Of Ingredients 12
Steps:
- In a large skillet, cook bacon over medium-high heat until crisp, 7 to 8 minutes. Remove using a slotted spoon, and let drain on paper towels, reserving 2 tablespoons drippings in skillet.
- Add butter to drippings, and heat over medium heat until butter is melted. Add bell pepper, onion, and celery; cook, stirring occasionally, for 4 to 5 minutes. Add corn and garlic, and cook, stirring frequently, until vegetables are tender, 5 to 6 minutes. Add cream, salt, black pepper, and cayenne, and cook, stirring frequently, until cream has reduced slightly, 3 to 4 minutes.
- Crumble bacon, and stir into corn mixture. Season to taste with salt and black pepper. Garnish with oregano, if desired.
CAJUN CORN AND BACON MAQUE CHOUX
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
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
LOUISIANA MAQUECHOUX
A change of pace for your usual corn side dish. It is both pleasing to the eye and the palate! Works equally well with fresh corn or frozen. I found this recipe in the All New Good Housekeeping Cookbook.
Provided by SharleneW
Categories Corn
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a medium-size non-stick skillet.
- Add onion and red pepper and cook, over medium-high heat until the vegetables are soft and well browned (10 to 15 minutes).
- Add corn, tomatoes, salt, sugar and cayenne pepper.
- Heat until mixture starts to bubble over high heat, then reduce heat, cover and simmer until corn is tender.
- Check and stir occasionally.
- It will take about 20 minutes for fresh corn to cook and about 10 minutes for frozen corn.
- When corn is done, stir in half and half and cook until it is hot.
- Garnish by sprinkling with freshly ground black pepper and chopped parsley.
Nutrition Facts : Calories 230.5, Fat 4.3, SaturatedFat 1, Cholesterol 2.8, Sodium 449.5, Carbohydrate 48.5, Fiber 6.3, Sugar 3.3, Protein 7.3
CAJUN - CREOLE MAQUECHOUX
Pronounced "mock shoe", this is a dish that the Cajuns got from the Native American tribes that populated southwest Louisiana. It's wonderful, and you vary the recipe by adding chicken, or even crawfish tails. But I like it just like this.
Provided by Miss Annie
Categories Lunch/Snacks
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Shuck the corn and remove all of the cornsilk.
- Hold each cob over a bowl and cut the kernels away in layers (don't cut off whole kernels), then scrape the knife along the cob to get all of the"milk" out of it.
- Melt the butter in a large saucepan or pot over medium-high heat.
- Add the onions, bell peppers, celery and tomatoes and saute until the onions are transparent, about 10 minutes.
- Stir in the salt and peppers, then add the corn and milk from the cobs, the sugar and evaporated milk and stir well.
- Reduce heat to medium and cook until the corn is tender, about 10-15 more minutes.
- Adjust seasonings to taste.
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