Best 20 Maque Choux Recipes

CAJUN CORN MAQUE CHOUX

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

Steps:

• Melt butter in large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add bell pepper; sauté until beginning to soften, about 3 minutes. Add corn; sauté 2 minutes. Add cream, thyme, and 1/2 teaspoon hot pepper sauce. Simmer until sauce thickens, about 5 minutes. Mix in green onion, parsley, and basil. Season to taste with coarse salt, pepper, and more hot pepper sauce, if desired.

MAQUE CHOUX

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.

MELODY'S CORN MAQUE CHOUX

Steps:

• Cook bacon in a skillet over medium, turning occasionally, until evenly browned and crisp, about 10 minutes; drain on paper towels. Reserve 1 tablespoon bacon drippings.
• Allow bacon to cool; crumble and set aside.
• Melt butter with the bacon drippings in a large saucepan over medium heat. Cook and stir onion, celery, green bell pepper, red bell pepper, thyme, salt, black pepper, parsley, and Creole seasoning in the butter mixture until onion is translucent, about 8 minutes.
• Stir in garlic and cook until fragrant, about 2 more minutes.
• Mix in beef broth and corn; bring to a boil.
• Cover the saucepan and reduce heat to low; simmer until broth is nearly evaporated and vegetables are tender, about 20 more minutes. Stir in crumbled bacon. Dish can be simmered longer or held over low heat if desired.

CAJUN TASSO CORN MAQUE CHOUX WITH GRILLED SHRIMP

Steps:

• Prepare a grill for medium heat. Shuck the corn, being sure to remove all the silk. Season the ears with some olive oil, salt and black pepper. Grill, rotating the ears regularly, so as to char but not scorch, 10 to 15 minutes. Reserve.
• Dice the Tasso into approximately 1-centimeter cubes. Heat a large, heavy Dutch oven over medium-high heat. Add the Tasso with a little bit of canola oil and cook, stirring occasionally with a wooden spoon, until evenly browned, about 15 minutes. Remove and reserve, leaving any bits stuck to the bottom of the pan.
• Add a little more canola oil to the Dutch oven. Add the garlic, celery, jalapenos, onions and bell pepper and sautee until the onions are sweated, 10 to 12 minutes.
• Add the wine and simmer, scraping up the bits from the bottom of the pan, until all the wine has evaporated, about 5 minutes. Add the bay leaves, thyme, red pepper flakes, 1 tablespoon paprika, 2 teaspoons cayenne, 2 teaspoons chili powder and some salt and black pepper. Stir.
• Using a knife, cut the kernels off the corn cobs, then milk the cobs using the back of the knife. Add the corn to the Dutch oven. Reserve about 50 pieces of Tasso, then add the rest to the Dutch oven. Add the heavy cream and butter, stir and bring to a simmer. Cook the mixture until thickened with a slight creamed corn consistency, 10 to 15 minutes. Remove the bay leaves.
• Combine 1 tablespoon salt, 1 tablespoon black pepper, 2 teaspoons paprika, 1 teaspoon cayenne and 1 teaspoon chili powder in a small bowl. Toss the shrimp with 1/4 cup olive oil on a baking sheet. Sprinkle the shrimp on both sides with the spice rub. Grill the shrimp over medium heat until pink and slightly charred, but not overcooked, 2 to 3 minutes per side.
• To serve: Place 1 tablespoon of corn maque choux in an Asian soup spoon. Top with a grilled shrimp and a piece of the reserved Tasso. Garnish with some green onion. Repeat with the remaining maque choux, shrimp and Tasso.

CAJUN CORN MAQUE CHOUX (MOCK SHOE)

Steps:

• With sharp knife, cut kernels off corn cobs, if using fresh corn.
• In medium skillet heat 1 tablespoon butter with the oil.
• Add corn, onion, sugar and Tabasco sauce.
• Cook until corn is almost tender and starts to form a crust on bottom of pan.
• Gradually stir in broth, scraping up bits on bottom of pan.
• Stir in remaining 1 tablespoon butter and the cream.
• Cook for 5 minutes longer or until almost all liquid evaporates; stir frequently.
• Remove skillet from heat.
• Add beaten egg; stir one minute or until egg is cooked.
• Serve with additional Tabasco sauce.

TASSO MAQUE CHOUX

Steps:

• In a large saute pan, over medium heat, add the oil. When the oil is hot, add the Tasso and saute for 2 to 3 minutes. Add the corn, onions and bell peppers. Season with salt and cayenne pepper. Saute for about 10 minutes. Add the tomatoes and simmer, stirring occasionally, for 15 to 18 minutes, or until the corn is tender. Add the cream, stir, and remove from the heat.

CORN MAQUE CHOUX

Steps:

• 1. Melt butter in large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes.
• 2. Add bell pepper; sauté until beginning to soften, about 3 minutes.
• 3. Add corn; sauté 2 minutes.
• 4. Add cream, thyme, and 1/2 teaspoon hot pepper sauce. Simmer until sauce thickens, about 5 minutes.
• 5. Mix in green onion, parsley, and basil. Season to taste with coarse salt, pepper, and more hot pepper sauce, if desired.

SLOW-COOKER CAJUN POT ROAST WITH MAQUE CHOUX

Steps:

• Place Slow Cooker Liner inside 5- to 6 1/2-quart slow cooker, making sure liner fits snugly against bottom and side of bowl, and pulling top of liner over rim of bowl.
• Rub entire surface of beef with Cajun seasoning; place in slow cooker. Top with corn, onion and bell pepper.
• In small bowl, mix tomatoes, pepper and pepper sauce. Pour over vegetables and beef.
• Cover; cook on Low heat setting 8 to 10 hours.
• Remove beef from slow cooker to cutting board; cut into thin slices. Using slotted spoon, remove corn mixture and serve with beef.

CORN MAQUE CHOUX (FRIED CORN)

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.

SHRIMP MAQUE CHOUX

Steps:

• Melt butter in a large straight-sided skillet or wide, shallow pot over medium-high heat. Add scallion white and light-green parts, onion, peppers, celery, and thyme; season with salt and pepper. Cook, stirring a few times, until vegetables are crisp-tender and golden in places, 6 to 8 minutes.
• Stir in corn kernels and milk, then vermouth; boil until liquid has mostly evaporated, about 1 minute. Stir in stock, cream, and shrimp. Bring to a simmer (but do not let boil), reducing heat as necessary, and cook until shrimp are opaque and just cooked through, 2 to 3 minutes. Remove from heat. Discard thyme sprigs, stir in dark-green scallion tops, and serve.

CRAWFISH AND CORN MAQUE CHOUX

Steps:

• Thaw corn if frozen. Heat butter in medium saucepot. Add corn and saute for 2 minutes.
• Add chicken stock, onion, bell pepper, celery and tomatoes with chiles. Turn heat up and cook until all of chicken stock has evaporated.
• Add garlic, Creole Seasoning, salt and heavy cream. Bring to a boil.
• Add crawfish tails and simmer for 10 to 12 minutes until cream starts to reduce and thicken.
• Add parsley and green onions. Serve with steamed white rice.

MAQUE CHOUX SKILLET CORNBREAD

Steps:

• Preheat the oven to 425 degrees F.
• Add the bacon to a 10-inch cast-iron skillet over medium heat and let the fat render out, stirring occasionally, until the edges begin to brown. Toss in the jalapeño, red bell pepper and corn and saute until tender, about 5 minutes. Season to taste with salt and pepper.
• Meanwhile, whisk the cornmeal, flour, baking powder, baking soda and 1 1/2 teaspoons salt together in a large bowl. Stir in the buttermilk, eggs and melted butter, then the green onions, until combined.
• Pour the batter into the hot skillet and bake until golden brown, about 25 minutes. Slice into wedges and serve with tomato butter.
• Heat a 10-inch cast-iron skillet over medium-high heat.
• Set the tomato in the hot pan cut-side down. Cook until the tomato softens and is caramelized, 6 to 8 minutes.
• Let the tomato cool slightly, then add to a food processor along with the butter and salt. Pulse until combined. Remove the butter with a rubber spatula to a small bowl.

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.

CHICKEN AND SAUSAGE MAQUE CHOUX

Steps:

• Cut kernels off cobs and, working over a large bowl, scrape cobs with knife to extract all juices. Discard cobs. Pat chicken dry and season with salt and pepper. Heat oil in a heavy 8-qt. pot over moderately high heat until hot but not smoking, then brown sausage, transferring to a plate. Brown chicken in batches, transferring to another plate.
• Pour off all but 1 tablespoon fat from pot, then sauté onions, bell peppers, celery, thyme, cayenne, and salt to taste over moderately high heat, stirring occasionally, 4 minutes. Add corn with juices and cook, stirring, 2 minutes. Stir in tomatoes and sausage.
• Nestle chicken into mixture and simmer, covered, stirring occasionally, until chicken is cooked through, about 40 minutes. If the maque choux is soupier than you like, simmer uncovered until juices are reduced. Stir in basil and season with salt and pepper.

CAJUN MAQUE CHOUX / CAJUN SUCCOTASH

Steps:

• Cook bacon in a frying pan until crisp.
• Drain on paper towels, crumble and set aside.
• Melt butter in the bacon fat over medium heat.
• Add onion, bell pepper, jalapeno and garlic, saute for 5 minutes or until onion has softened.
• Stir in corn, okra, tomatoes, cayenne and cajun seasoning, cook 5 more minutes, stirring occasionally.
• Add chick broth and bring to a boil, reduce heat to medium low and cook partially covered for 45 minutes or until all the liquid is absorbed, stirring occasionally.
• Remove from heat.
• Stir in crumbled bacon and serve.

CRAWFISH CORN MAQUE CHOUX

Steps:

• Place the corn in a food processor or blender and process until the kernels are chopped and resemble cream-style corn. Set aside.
• In a large Dutch oven over high heat, melt the margarine.
• Add the onions, bell pepper, and celery and saute for 10 minutes, stirring frequently.
• Reduce the heat to medium and stir in the corn, milk, and stock.
• Cook, stirring frequently, for 15 minutes.
• Spray the inside of a large skillet with nonstick spray and place over high heat.
• Add the crawfish, green onions, salt and pepper.
• Saute for 5 minutes, then add the corn mixture.
• Simmer, covered, for 10 minutes, stirring often to prevent burning.

CORNBREAD-STUFFED CORNISH GAME HENS WITH CORN MAQUE CHOUX

Steps:

• For stuffing:
• Melt butter in heavy large skillet over medium-high heat. Add onion and celery; sauté until beginning to color, about 5 minutes. Add apples; sauté until beginning to soften, about 3 minutes. Mix in sage, 1/2 teaspoon salt, and 1/2 teaspoon pepper; transfer to large bowl. Let stand until almost cool, about 10 minutes.
• Mix cornbread into vegetables. Add egg and toss to blend. Mix in cheese, then enough apple cider by tablespoonfuls to form stuffing that is moist but not wet.
• Game hens:
• Sprinkle cavity of each hen lightly with salt and pepper. Pack 1 cup stuffing into each (place any leftover stuffing into buttered ramekins and cover with foil). Skewer cavities closed with toothpicks or turkey lacers. Tuck wing tips under; tie legs together to hold shape. Mix sage, coarse salt, and pepper in small bowl; sprinkle over hens.
• Preheat oven to 400°F. Heat oil in large nonstick skillet over medium-high heat. Place 2 hens in skillet. Sauté until brown, turning often with wooden spoons (to prevent tearing skin), about 10 minutes. Transfer to rimmed baking sheet, breast side up. Repeat with remaining hens. Drape 2 bacon strip halves over breast of each hen. Using kitchen string, tie bacon strips in place. (Place any ramekins of stuffing on baking sheet with hens.)
• Place hens (and extra stuffing) in oven. Roast hens until cooked through and juices run clear when thigh is pierced, about 45 minutes. (Roast stuffing 30 minutes.) Cut strings off hens. Transfer hens to plates. Spoon maque choux around hens and serve with extra stuffing.

MAQUE CHOUX (FRIED CORN WITH GREEN PEPPERS) RECIPE BY TASTY

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.

MAQUE CHOUX (CAJUN CORN SAUTEE)

Steps:

• Cut the corn from the cob. Scrape the cobs with the blunt edge of the knife to remove the "milk." Set aside.
• Heat the butter in a large, heavy pot over medium heat. Add onions and bell pepper. Cook, stirring, until golden and soft, about 10 minutes.
• Add corn, tomatoes, and water. Cover and simmer over medium-low heat for 15 minutes.
• Add salt, jalapeno, and cayenne and cook until corn is very tender, 20-30 minutes more.