Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, corn maque choux. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Maque Choux is a classic Cajun recipe of corn and peppers sautéed in bacon grease until softened and spiced with a blend of Cajun seasonings. It's an outstanding Southern side dish. My research tells me they're French Creole pronounced like "mock shoe." It's a corn-based side dish that is super popular in the more southern parts of Louisiana.
Corn Maque Choux is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Corn Maque Choux is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook corn maque choux using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Corn Maque Choux:
- Make ready cooked corn cut from 3 full ears or
- Take 1 can niblet corn or
- Make ready 2 cups cooked frozen corn
- Prepare 4 diced small multi color sweet peppers
- Get 1/2 cup diced onion
- Take 6 celery stalk leaf tops, chopped
- Prepare 1 roma tomato chopped
- Prepare 1/2 stick butter
- Get to taste RCA or Tony's Creole seasoning
- Get chicken broth for moisture
Kathleen says Corn Maque Choux is a very popular side dish in south Louisiana where the folks don't eat a lot of vegetables. Mostly meat and rice she says. 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. recipes. No one seems to know the exact definition of the popular Creole side dish maque choux, or smothered corn, but it has its roots in the classic southern recipe for skillet-fried corn.
Steps to make Corn Maque Choux:
- Combine onion, celery, and peppers in a skillet with a few shakes of creole seasoning, and chicken broth for saute liquid and cook till veggies soften
- Then add the corn, more creole seasoning and the butter, saute for about 10 minutes
- Add the chopped tomato and gently fold to warm the tomato slightly
- Serve and enjoy
Maque Choux (A Cajun Corn Side Dish) - Flavor Mosaic. Maque Choux is a creamy, spicy Cajun side dish made of corn, onions, red and green bell peppers, garlic, heavy cream, and Cajun spices. Tipton-Martin credits this recipe to Monique Wells, a Texan expat living in Paris. Wells helped "open the eyes of elite French cooks to the flavors of the American South and Southwest" and. Maque Choux is a creamy, spicy Cajun side dish made of corn, onions, red and green bell peppers, garlic, heavy cream, and Cajun spices.
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