**Corn Maque Choux: A Journey Through Louisiana's Culinary Heritage**
In the heart of Cajun country, where vibrant flavors dance on the palate, lies a dish that embodies the spirit of Louisiana cuisine: Corn Maque Choux. This traditional dish, pronounced "mock shoo," is a symphony of fresh corn, the holy trinity of Cajun cooking (onions, celery, and bell peppers), and an array of seasonings that pay homage to the region's rich cultural heritage. As you embark on this culinary journey, discover the secrets behind this beloved dish and explore the variations that make it a versatile addition to any menu. Whether you prefer the classic recipe, a vegetarian twist, or a spicy kick, Corn Maque Choux will transport you to the vibrant streets of New Orleans, where flavors come alive and memories are made. Indulge in the delectable simplicity of this dish, perfect for summer gatherings, potlucks, or a comforting meal on a chilly evening.
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
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.
Tips:
- Use fresh corn: Fresh corn on the cob is essential for this recipe. It should be sweet and milky, with plump kernels.
- Cut the corn off the cob correctly: To cut the corn off the cob, hold the cob vertically and use a sharp knife to slice downward. Be careful not to cut too deep, as you don't want to include the tough inner core.
- Use a good quality broth: The broth you use will make a big difference in the flavor of the soup. Use a good quality chicken or vegetable broth, or make your own.
- Don't overcook the corn: Corn only needs to be cooked for a few minutes, until it is tender but still has a slight crunch.
- Season to taste: Be sure to taste the soup before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or cayenne pepper, depending on your personal preferences.
Conclusion:
Corn Maque Choux is a delicious and easy-to-make soup that is perfect for a summer meal. It is made with fresh corn, cream, and a variety of other vegetables. This soup is also a good source of vitamins and minerals, making it a healthy choice for your family. So next time you are looking for a quick and easy soup recipe, give Corn Maque Choux a try!
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