Best 3 Corn And White Bean Maque Choux Recipes
**Dive into the vibrant flavors of Louisiana with Maque Choux, a traditional dish that combines the hearty goodness of corn and white beans with a medley of vegetables and spices.** This classic recipe, originating from the Cajun and Creole cuisines, embodies the spirit of Southern comfort food. Experience the harmony of sweet corn, tender white beans, and bell peppers, all enveloped in a rich, savory broth seasoned with garlic, onion, and a touch of cayenne pepper. Maque Choux is a versatile dish that can be enjoyed as a main course, a side dish, or even as a hearty soup. It's a celebration of Louisiana's culinary heritage, offering a taste of the state's vibrant culture and the warmth of its people.
**This article presents a collection of Maque Choux recipes that cater to various dietary preferences and tastes.** From the traditional recipe that stays true to the original flavors to a vegetarian version that embraces plant-based goodness, there's a Maque Choux recipe for every palate. Whether you prefer a classic preparation or a modern twist, these recipes offer a delightful journey into the heart of Louisiana's culinary traditions.
CORN AND WHITE BEAN MAQUE CHOUX
Steps:
- Preheat oven to 375 degrees F.
- Pour olive oil into a large pot and place over medium heat. Add the onion, garlic, tomato, peppers, cumin, coriander and chili powder. Cook the vegetables, stirring often, until translucent and soft, about 15 minutes.
- Add the corn and white beans to the pot and cook until heated through. Gently stir and season with salt and pepper. Add the butter and stir until melted. Serve immediately.
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.
MAQUE CHOUX
This classic Cajun side dish is a sweet, hot, juicy, milky, buttery combination of corn, onions and peppers. It's often cooked in rendered bacon fat and enriched with heavy cream, but this version relies upon only butter and a little water in their place, which allow the ingredients' flavors to sing more clearly. While it is commonly understood that Fat Equals Flavor, there is a point at which too much fat actually masks complexities in flavors and dulls their vibrancy. Try the maque choux this way and see if you notice how bold and lively it tastes. If you miss the smokiness that bacon imparts, try instead a pinch of smoked paprika stirred in at the end.
Provided by Gabrielle Hamilton
Categories dinner, easy, quick, weeknight, vegetables, main course, side dish
Time 20m
Yield About 1 generous quart
Number Of Ingredients 10
Steps:
- Working with 1 corn cob at a time, set the ear of corn upright in a medium bowl. Shave the corn from the cob by slicing down the sides using the tip of a sharp chef's knife, holding the knife almost vertical. (This gives you neat tablets of corn that land squarely in the bowl and keeps the kernels from scattering all over the counter.) Using the back of the knife, scrape each cob to release all the nibs and the "milk" of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl.
- In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming. Add onion and celery, and season with 1 or 2 pinches of kosher salt. Stir constantly until softened and translucent but not browned, about 5 minutes.
- Add 2 tablespoons butter and the bell pepper, poblano and serrano, and stir constantly, adding another pinch of kosher salt, letting the butter melt and the peppers soften and become translucent, about 2 or 3 minutes. You will smell the peppers' sweetness and their mild capsaicin releasing.
- Add the final 3 tablespoons butter and the corn mixture from the bowl, cobs included, and another pinch of kosher salt. Stir constantly to coat with the butter and combine thoroughly.
- When everything starts to hiss and sound hot, but isn't cooking so hard as to take color, add 1/2 cup water and a healthy few grinds of black pepper, and cover the pan for a couple of minutes to steam/shallow braise the mixture.
- Remove the lid, and stir well, noticing the corn releasing its liquid and the kernels softening, and the cobs turning somewhat translucent, if however vague. You will notice a general softening and melding together. Return the lid, and let cook a few more minutes, noticing the water evaporating and the remaining liquid reducing and gaining some "body" and gloss. Discard the corn cobs, but do suck them before tossing - those buttery juices make a nice cook's treat.
- Taste for salt, and serve. It should be sweet, spicy, a bit wet and surprisingly complex, given the few ingredients and their ordinariness. If you want a smoky taste, add a good pinch of smoked paprika.
Tips:
- Use fresh or frozen corn. Fresh corn is best, but frozen corn is a good option if fresh corn is not available. If using frozen corn, thaw it before using.
- Choose the right type of beans. Great Northern beans are the traditional bean for maque choux, but you can also use other types of white beans, such as navy beans or cannellini beans.
- Cook the beans until they are tender. The beans should be cooked until they are soft but still hold their shape.
- Use a variety of vegetables. In addition to corn and beans, you can also add other vegetables to your maque choux, such as bell peppers, onions, celery, and tomatoes.
- Season the maque choux to taste. Maque choux is typically seasoned with salt, pepper, garlic, and cayenne pepper. You can also add other spices, such as cumin or paprika, to taste.
- Serve the maque choux hot or cold. Maque choux can be served hot as a side dish or main course, or it can be served cold as a salad.
Conclusion:
Maque choux is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up fresh or frozen corn, and it is also a good source of protein and fiber. Whether you serve it hot or cold, maque choux is sure to be a hit at your next gathering.
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