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.
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.
SUNNY'S SWEET QUICK KENNER MAQUE CHOUX
Provided by Sunny Anderson
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a large pan with straight sides, add the bacon and cook over medium heat, rendering the fat until crispy, about 8 minutes. Add the onions, celery, bell pepper, butter and salt and pepper to taste. Cook, stirring, until the veggies are tender, 5 to 7 minutes.
- Add the tomatoes, garlic, corn and chicken stock. Stir and bring to a low simmer, then cook until everything is tender, 3 to 4 minutes. Stir in the yogurt and a generous amount of black pepper, more salt and cayenne pepper.
- Transfer to a platter and serve.
CRAWFISH MIRLITON CORN MACQUE CHOUX
"Macque Choux" is a dish that the Native Americans introduced to the Cajuns and Creoles of Louisiana. It is best prepared with fresh corn; however, you may substitute canned if that is all that is available.
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat butter in medium saucepot. Add corn and saute for 2 minutes. Add chicken stock, onion, bell pepper, celery, and tomatoes. Turn heat up and cook until all of the chicken stock has evaporated. Add garlic, Cajun seasoning, salt, hot sauce, and heavy cream. Bring to a boil. Add mirlitons and cook for an additional 5 minutes. Add crawfish tails and simmer for 10 minutes or until cream starts to reduce and thicken. Add parsley and green onions and stir to combine. Serve with rice, pasta, or polenta.
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.
MAQUE CHOUX
This classic Cajun side dish is a sweet, hot, juicy, milky, buttery combination of corn, onions and peppers. It's often cooked in rendered bacon fat and enriched with heavy cream, but this version relies upon only butter and a little water in their place, which allow the ingredients' flavors to sing more clearly. While it is commonly understood that Fat Equals Flavor, there is a point at which too much fat actually masks complexities in flavors and dulls their vibrancy. Try the maque choux this way and see if you notice how bold and lively it tastes. If you miss the smokiness that bacon imparts, try instead a pinch of smoked paprika stirred in at the end.
Provided by Gabrielle Hamilton
Categories dinner, easy, quick, weeknight, vegetables, main course, side dish
Time 20m
Yield About 1 generous quart
Number Of Ingredients 10
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.
More about "kicked up corn maque choux recipes"
EASY CORN MAQUE CHOUX - SOUTHERN BITE
Web Aug 8, 2019 Add the corn, tomatoes, and heavy cream and stir to combine. Add the salt and reduce the heat to a low simmer. Cook, …
From southernbite.com
4.7/5 (6)Category Side DishCuisine American, Cajun, CreoleEstimated Reading Time 4 mins
From southernbite.com
4.7/5 (6)Category Side DishCuisine American, Cajun, CreoleEstimated Reading Time 4 mins
- 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.
CORN MAQUE CHOUX : TASTE OF SOUTHERN
Web Sep 30, 2018 3 cans Whole-Kernel Corn, drained ( 12oz) 2 Tablespoons Butter Salt and Pepper to taste Instructions Prep the vegetables: Chop …
From tasteofsouthern.com
5/5 (3)Category Side DishesCuisine CreoleTotal Time 45 mins
From tasteofsouthern.com
5/5 (3)Category Side DishesCuisine CreoleTotal Time 45 mins
MAQUE CHOUX RECIPE - SOUTHERN LIVING
Web Apr 9, 2023 1 medium-sized Vidalia onion, chopped 8 slices of bacon, cut into 1-inch pieces 1 cup heavy cream 1 tsp. cayenne pepper 1 tsp. dried thyme ½ tsp. smoked paprika Salt and pepper, to taste Directions …
From southernliving.com
From southernliving.com
ROASTED CORN AND PEPPER MAQUE CHOUX RECIPE - JOHN …
Web May 18, 2017 8 ears of white corn, shucked. 3 tablespoons Asian sesame oil. Salt and freshly ground pepper. 1/2 pound sliced bacon, cut into 2-inch pieces. 1 large onion, cut into 1/2-inch dice
From foodandwine.com
From foodandwine.com
EMERIL LAGASSE’S KICKED-UP CORN MAQUE CHOUX - RACHAEL …
Web 1 cup chopped yellow onions 1/2 cup chopped red or green bell peppers 1 tablespoon minced jalapeño 2 teaspoons Emeril's Origional Essence 1 teaspoon salt 1/2 cup heavy cream Yield Serves: 4 Preparation Melt …
From rachaelrayshow.com
From rachaelrayshow.com
CAJUN CORN MAQUE CHOUX RECIPE - CHILI PEPPER MADNESS
Web Jan 13, 2023 How to Make Maque Choux - The Recipe Method First, cook up your bacon in a hot pan about 8 minutes, until the fats render and the bacon is mostly cooked through and starts to crisp up. Next, stir in 3 …
From chilipeppermadness.com
From chilipeppermadness.com
EASY CORN MAQUE CHOUX RECIPE - PINCH AND SWIRL
Web Jul 30, 2020 How to Make Corn Maque Choux Step 1: Add diced bacon to hot olive oil in a large skillet over medium heat; cook and stir until bacon is crisp. Step 2: Add bell peppers, onion, and garlic; cook and stir until …
From pinchandswirl.com
From pinchandswirl.com
KICKED UP CORN MAQUE CHOUX | EMERILS.COM
Web 1 teaspoon salt 1/2 cup heavy cream Directions Melt the butter in a large skillet or sauté pan over medium-high heat. Add the corn, onions, bell peppers, jalapeno, Essence, and salt, and cook, stirring, until soft, for 10 …
From emerils.com
From emerils.com
CORN MAQUE CHOUX RECIPE | BON APPéTIT - EPICURIOUS
Web Aug 5, 2008 Preparation. 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, …
From bonappetit.com
4.5/5 (13)Servings 4
From bonappetit.com
4.5/5 (13)Servings 4
CORN MAQUE CHOUX - LOUISIANA COOKIN
Web Oct 26, 2020 Corn Maque Choux Makes 8 to 10 servings Ingredients 3 slices bacon 1 tablespoon unsalted butter 1 cup diced red bell pepper ¾ cup diced red onion ¾ cup …
From louisianacookin.com
From louisianacookin.com
CAJUN CORN MAQUE CHOUX - SOUTHERN BYTES
Web Nov 14, 2022 In this maque choux recipe, sweet corn is cooked in bacon grease with celery, red bell pepper, diced onion, jalapeños, and garlic – then finished with Cajun …
From southern-bytes.com
From southern-bytes.com
KICKED UP CORN MAQUE CHOUX - FRIDAY NIGHT SNACKS AND MORE...
Web Jan 29, 2022 Melt the butter in a large skillet or sauté pan over medium-high heat. Add the corn, onions, bell peppers, jalapeno, Essence, and salt, and cook, stirring, until soft, for …
From fridaysnacks.info
From fridaysnacks.info
MAQUE CHOUX (A CAJUN CORN SIDE DISH) - FLAVOR MOSAIC
Web Jun 10, 2020 How To Cook Maque Choux Saute your onions and bell peppers in oil in a skillet. Cook until the onion is translucent. Add the garlic and cook for about 2 minutes or …
From flavormosaic.com
From flavormosaic.com
CHORIZO CORN MAQUE CHOUX — ZESTFUL KITCHEN
Web Sep 21, 2022 1 bunch scallions, chopped, white and light green parts separated from dark green parts 1 jalapeño, minced Kosher salt and black pepper 1 bunch asparagus, …
From zestfulkitchen.com
From zestfulkitchen.com
KICKED UP CORN MAQUE CHOUX – RECIPES NETWORK
Web Nov 24, 2013 Step 1. 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 …
From recipenet.org
From recipenet.org
KICKED UP CORN MAQUE CHOUX - EMERIL’S
Web Melt the butter in a large skillet or sauté pan over medium-high heat. Add the corn, onions, bell peppers, jalapeno, Essence, and salt, and cook, stirring, until soft, for 10 minutes. …
From emerils.com
From emerils.com
You'll also love