Maque Choux Fried Corn With Green Peppers Recipe By Tasty Recipes

MAQUE CHOUX - RECIPE

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!

MAQUE CHOUX (FRIED CORN WITH GREEN PEPPERS) RECIPE BY TASTY

Steps:

• In a heavy skillet, heat the butter over medium-high heat until melted and sizzling. Add the onion, bell pepper, and garlic and sauté until softened, about 3 minutes.
• Stir in the thyme, red pepper flakes, black pepper, salt, sugar (if using), and corn. Cook, stirring, until the corn is cooked through, about 5 minutes.
• Add the cream and cook 5 minutes more to thicken. Stir in the parsley and green onions. Taste and adjust seasoning with more salt and pepper.
• Serve warm.

CORN MAQUE CHOUX (FRIED CORN)

Steps:

• In the skillet, heat the butter over medium low heat until melted.
• Add the onion and saute until wilted but not brown.
• Add the bell peppers and the corn and stir to coat everything with butter, sprinkle with some salt, pepper, and cayenne, and continue cooking over med-low heat, stirring frequently, until all liquid (if any) completely evaporates, the vegetables start to take on a slight caramalization and the whole room smells really, really good.
• (This should take about 20 minutes).
• Taste, adjust the seasonings if you need to, and serve.
• Note: I say to use a cast iron skillet because, as with cornbread, I believe this dish suffers in flavor if it is not cooked in one.
• However, if you don't have one, you can use another skillet- just know that it would be much better cooked in a cast iron skillet.

CAJUN CORN MAQUE CHOUX

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.

CORN MAQUE CHOUX (FRIED CORN) RECIPE

Steps:

• In the skillet, heat the butter over medium low heat until melted. Add the onion and saute until wilted but not brown. Add the bell peppers and the corn and stir to coat everything with butter, sprinkle with some salt, pepper, and cayenne, and continue cooking over med-low heat, stirring frequently, until all liquid (if any) completely evaporates, the vegetables start to take on a slight caramalization and the whole room smells really, really good. (This should take about 20 minutes). Taste, adjust the seasonings if you need to, and serve. Note: I say to use a cast iron skillet because, as with cornbread, I believe this dish suffers in flavor if it is not cooked in one. However, if you don't have one, you can use another skillet- just know that it would be much better cooked in a cast iron skillet.