Best 4 Creole Corn Maque Choux Recipes
**Creole Corn Maque Choux, a Louisiana Classic**
Creole Corn Maque Choux is a classic Louisiana dish that is made with fresh corn, bell peppers, onions, and tomatoes. It is a flavorful and versatile dish that can be served as a side dish or a main course. This article provides recipes for two versions of Creole Corn Maque Choux: a traditional recipe and a vegetarian recipe. The traditional recipe uses bacon and chicken, while the vegetarian recipe uses vegetable broth and tofu. Both recipes are easy to follow and can be made in under an hour. So gather your ingredients and let's get cooking!
EASY MAQUE CHOUX
Steps:
- In a large skillet or dutch oven, melt the bacon grease or butter over medium heat. Add the oninon and peppers and cook until they are tender - about 5 minutes. Add the garlic and cook, sitrring frequently, for 1 minute.
- Add the corn, tomatoes, and heavy cream and stir to combine. Add the salt and reduce the heat to a low simmer. Cook, uncovered, for 15 to 20 minutes or until the corn is cooked through and most of the liquid had evaporated. Adjust seasoning to taste, adding Creole seasoning, if desired. Allow to rest about 5 minutes to allow the mixture to thicken before serving.
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.
KICKED UP CORN MAQUE CHOUX
Steps:
- Melt the butter in a large skillet or saute pan over medium-high heat. Add the corn, onions, bell peppers, jalapeno, Essence, and salt, and cook, stirring, until soft, for 10 minutes. Add the cream and cook for 2 minutes.
- Remove from the heat and serve hot.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
CAJUN - CREOLE MAQUECHOUX
Pronounced "mock shoe", this is a dish that the Cajuns got from the Native American tribes that populated southwest Louisiana. It's wonderful, and you vary the recipe by adding chicken, or even crawfish tails. But I like it just like this.
Provided by Miss Annie
Categories Lunch/Snacks
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Shuck the corn and remove all of the cornsilk.
- Hold each cob over a bowl and cut the kernels away in layers (don't cut off whole kernels), then scrape the knife along the cob to get all of the"milk" out of it.
- Melt the butter in a large saucepan or pot over medium-high heat.
- Add the onions, bell peppers, celery and tomatoes and saute until the onions are transparent, about 10 minutes.
- Stir in the salt and peppers, then add the corn and milk from the cobs, the sugar and evaporated milk and stir well.
- Reduce heat to medium and cook until the corn is tender, about 10-15 more minutes.
- Adjust seasonings to taste.
Tips for Making Creole Corn Maque Choux:
- Use fresh corn kernels for the best flavor and texture.
- If you don't have fresh corn, you can use frozen or canned corn, but fresh corn is definitely the best option.
- Saute the vegetables (onion, celery, and bell pepper) before adding the corn. This will help to bring out their flavor and add depth to the dish.
- Use a good quality Creole seasoning. This will give the dish its characteristic flavor.
- Add a little bit of sugar to balance out the acidity of the tomatoes.
- Season the dish to taste with salt and pepper.
- Serve the maque choux hot or at room temperature.
Conclusion:
Creole corn maque choux is a delicious and versatile dish that can be served as a side dish, main course, or appetizer. It's a great way to use up fresh corn and it's also a very affordable dish to make. If you're looking for a new and exciting way to enjoy corn, give this recipe a try. You won't be disappointed!
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