Vegan Corn Maque Choux Recipes

VEGAN CORN MAQUE CHOUX

Steps:

• Mix all ingredients together and top with green onions.

VEGETARIAN MAQUE CHOUX

Steps:

• Remove the husks from corn; scrub with a stiff brush to remove silks.
• Rinse.
• Use a sharp knife to remove corn from cobs, cutting two-thirds of the way to the cob.
• Scrape cobs with a dull edge of a knife.
• (You should have about 4 cups.) In a 3-quart saucepan, cook onion and green pepper in butter or margarine about 5 minutes or until tender.
• Stir in corn, tomato, salt, black pepper, and red pepper.
• Cover and cook over low heat about 20 minutes or until corn is tender.
• Season to taste.
• Enjoy!
• Makes 6 side-dish servings.

CORN MAQUE CHOUX

Steps:

• Using high heat combine 4 T butter, oil, onions, sugar, pepper, salt, cayenne, and corn in a large skillet or frying pan. Cook until corn is tender and starch forms a crust on the pan bottom, about 14 to 16 minutes. Stir occasionally and stir more as it starts to stick.
• Gradually add 1 C of the stock, scraping the pan bottom and continue cooking 5 minutes, stirring occasionally.
• Add 4 T butter and stir. Cook 5 minutes, stirring frequently and scraping pan bottom.
• Reduce heat to low and cook 8-10 minutes, stirring once or twice. Add 1/4 C stock and cook 15 minutes, stirring frequently. Add the remaining 1 C stock and cook 10 minutes, stirring occasionally.
• Stir in 1/2 C evaporated milk and continue to cook and stir until most of the liquid is absorbed, about 3-5 minutes. Remove from heat.
• In a bowl, combine eggs and the remaining 1/2 C evaporated milk. Beat until frothy. Stir into the corn and serve. Heat from the corn will cook the eggs, but will not curdle.

MAQUE CHOUX CORN

Steps:

• Shuck the corn.
• Working with one cob at a time hold over a bowl and cut away the kernels in layers (you don't want to end up with whole kernels).
• Scrape the knife down the cob to "milk" it.
• Heat the butter in a Dutch oven or other large heavy pot over medium-high heat then add the onions, bell peppers, and tomatoes.
• Sauté until onions are transparent (about 15 minutes).
• Stir in the salt and pepper then add the corn and the milk (from the cobs) and stir well.
• Reduce heat to medium and cook until the corn is tender (20-30 minutes).
• If mixture begins to dry out before corn is tender, add a little milk and butter.
• Notes: Sometimes I add some andouille or smoked pork sausage or tasso just to give it a change of taste.