Best 3 Corn Maque Choux Justin Wilson Recipes
**Corn Maque Choux: A Taste of Southern Charm**
Originating from the heart of Cajun Country, corn maque choux is a celebration of fresh flavors and rustic charm. This delectable dish, pronounced "mock-shoo," is a symphony of sweet corn, aromatic bell peppers, and tender onions, all harmoniously blended in a rich and creamy sauce.
Indulge in the classic corn maque choux recipe, where the trinity of vegetables takes center stage, enveloped in a velvety broth infused with the essence of corn. For a touch of indulgence, explore the bacon-enriched version, where crispy bacon bits add a smoky and savory dimension to the dish.
If you're seeking a vegetarian delight, the meatless maque choux is a vibrant tapestry of vegetables, bursting with the natural sweetness of corn and the subtle earthiness of bell peppers and onions. Elevate your culinary skills with the gluten-free corn maque choux, a testament to the boundless possibilities of flavor without compromising dietary restrictions.
Whichever recipe you choose, corn maque choux promises an explosion of flavors and textures that will transport you to the vibrant streets of New Orleans. It's a dish that embodies the essence of Southern hospitality, where every bite tells a story of tradition and culinary artistry.
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.
CORN MAQUE CHOUX
When I first saw this recipe in Paul Prudhomme's cookbook, I was intrigued by it immediately because it did not occur to me to actually brown the corn to caramelize. Corn goes from non sweet to sweet - what magic! And I was also intrigued by his use of evaporated milk and eggs in the end. I've made this recipe many times and each time I make this, I am amazed by the transformation corn goes through. I've adapted the use of eggs and evaporated milk in other recipes and eggs used this way bring out the richness of many dishes. This dish is not for the diet conscious. It may look like lots of steps, but once you begin this recipe, you will find that most of the steps are stirring.
Provided by Rinshinomori
Categories Corn
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 406.6, Fat 23.9, SaturatedFat 10.4, Cholesterol 94.6, Sodium 379.6, Carbohydrate 44, Fiber 3.8, Sugar 8.3, Protein 10.1
MAQUE CHOUX
My husband and I copied this recipe while watching Justin Wilson make it back when he had his own show. This is one of my husbands favorites to make. Nice to let him cook for a change.
Provided by Barbara Linder
Categories Pork
Time 2h15m
Number Of Ingredients 11
Steps:
- 1. Chop up the onions, bell pepper and pork.
- 2. Combine everything in a large pot and simmer.
- 3. Serve with Justin Wilson hushpuppies for a delicious meal
Tips:
- Choose fresh, sweet corn for the best flavor. - Use a sharp knife to cut the corn kernels off the cob. - Save the corn cobs to make a flavorful broth. - Cook the corn maque choux over medium heat, stirring occasionally, until the vegetables are tender and the sauce has thickened. - Season the corn maque choux to taste with salt, pepper, and cayenne pepper. - Garnish the corn maque choux with chopped green onions and parsley before serving.Conclusion:
Corn maque choux is a delicious and versatile dish that can be served as a side dish, a main course, or even a dip. It's a great way to use up fresh corn and it's sure to be a hit with your family and friends.
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