Best 3 Corn Maque Choux Fried Corn Recipes
In the realm of Southern cuisine, corn maque choux and fried corn reign supreme, captivating taste buds with their unique flavors and textures. Corn maque choux, a rustic dish with a rich history, combines fresh corn, bell peppers, onions, and a medley of aromatic spices, simmered together to create a hearty and comforting stew. On the other hand, fried corn, a delightful treat, showcases corn kernels coated in a crispy, golden-brown batter, offering a delightful crunch with every bite. Both dishes celebrate the versatility of corn, a staple ingredient in Southern cooking, and promise a culinary journey that will transport you to the heart of this vibrant region. Get ready to embark on a flavor-filled adventure as we explore the intricacies of these two beloved recipes, Corn Maque Choux and Fried Corn.
Check out the recipes below so you can choose the best recipe for yourself!
CORN MAQUE CHOUX (FRIED CORN)
I had no idea this dish even had a name until I grew up. We had it any time we had fried chicken, which was often. I love this dish - to me it is comfort food.
Provided by P48422
Categories Corn
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
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.
MAQUE CHOUX (FRIED CORN WITH GREEN PEPPERS) RECIPE BY TASTY
If you're craving summer soul food or a Juneteenth side dish, look no further. This creamy corn and pepper dish is from Toni Tipton-Martin's award-winning cookbook, Jubilee: Recipes from Two Centuries of African American Cooking. She credits this recipe to Monique Wells, a Texas transplant living in Paris, who helped "open the eyes of elite French cooks to the flavors of the American South and Southwest."
Provided by Toni Tipton Martin
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 680 calories, Carbohydrate 60 grams, Fat 54 grams, Fiber 7 grams, Protein 12 grams, Sugar 16 grams
CORN MAQUE CHOUX (FRIED CORN) RECIPE
Provided by gbvampy1
Number Of Ingredients 8
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.
Tips:
- Use fresh corn kernels for the best flavor and texture.
- If you don't have fresh corn, you can use frozen corn kernels. Just be sure to thaw them completely before using.
- You can use any type of bacon you like, but a good quality smoked bacon will give the corn maque choux the best flavor.
- Be sure to cook the bacon until it is crispy. This will help to add flavor and texture to the corn maque choux.
- Don't overcrowd the pan when cooking the corn maque choux. This will prevent the corn from cooking evenly.
- Season the corn maque choux to taste with salt, pepper, and cayenne pepper.
- Serve the corn maque choux immediately with your favorite side dishes.
Conclusion:
Corn maque choux is a delicious and versatile dish that can be served as a side dish or a main course. It is a great way to use up fresh corn kernels and it is also a very affordable dish to make. If you are looking for a new and exciting way to enjoy corn, then you should definitely try corn maque choux.
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