Corn Maque Choux
From twill10 8 years ago
- 1 hr. to make
- Serves 6 servings
Let me see if I can explain this, I posted 2 recipes and they are a little different and I also included some variations at the bottom on the last recipe. One recipe is on the left side and another on the right. Read more The photo is of the recipe on the left. If you have any problems , just ask. "A common Creole dish that can be served as a side dish to any combination of meat and potatoes, pasta, or rice dishes. A flavorful complement. Prep time depend on whether or not you chop your own seasonings or use frozen pre-chopped seasonings. Cook time depends on how long it takes to prepare and cook the rest of the meal. Number of servings depends on how much everybody likes it." I might also I have never made this with celery, you can omit all the chopping and use a can of rotel tomatoes and green chilies. Some people serve it with diced bacon, a shrimp main dish and whatever you may come up with See less
Ingredients
- allrecipes. shopping list
- Melody's Corn Maque Choux shopping list
- 1 h shopping list
- 6 servings 197 cals shopping list
- Prep shopping list
- 30 m shopping list
- Cook shopping list
- 30 m shopping list
- Ready In shopping list
- 1 h shopping list
- Ingredients shopping list
- 1 h shopping list
- 6 servings 197 cals shopping list
- 2 slices bacon Peppercorn bacon Sliced shopping list
- 1 tablespoon bacon drippings shopping list
- 3 tablespoons butter shopping list
- 1 cup chopped onion shopping list
- 1/2 cup diced celery shopping list
- 1/2 cup diced green bell pepper shopping list
- 1/2 cup diced red bell pepper shopping list
- 1 tablespoon minced fresh thyme shopping list
- 1 teaspoon salt shopping list
- 1/2 teaspoon ground black pepper shopping list
- 1/4 cup minced fresh parsley shopping list
- 1 pinch Creole seasoning, or to taste shopping list
- 5 cloves garlic, minced shopping list
- 1/2 cup beef broth shopping list
- 1 (20 ounce) package frozen corn kernels shopping list
- Directions shopping list
- 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. shopping list
- Allow bacon to cool; crumble and set aside. shopping list
- 3 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. shopping list
- 4 Stir in garlic and cook until fragrant, about 2 more minutes. shopping list
- 5 Mix in beef broth and corn; bring to a boil. shopping list
- 6 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. shopping list
How to make it
- Recipe: Maque Choux - Corn and Tomatoes
- ©From the Kitchen of Deep South Dish
- Prep time: 5 min |Cook time: 10 min | Yield: About 4 servings
- Ingredients
- •2 tablespoons of unsalted butter
- •1/4 cup of chopped onion
- •1/4 cup of chopped green bell pepper
- •1 (15 ounce) can of whole kernel corn, drained
- •1/4 teaspoon of dried basil
- •Kosher salt and freshly cracked black pepper, to taste
- •1 large tomato, peeled and chopped
- •2 teaspoons of granulated sugar, optional
- Instructions
- Melt butter in a skillet and saute the onion and bell pepper until softened, about 5 minutes. Add the corn, cover and cook on low for 10 minutes. Stir in the tomato and sugar, cover and continue cooking another 5 minutes.
- Cook's Notes: When fresh corn is in season, substitute about 2 medium to large sized ears. Use the no-husk microwave method to pre-cook it, or allow time for the raw corn to cook in the skillet. Can substitute 1 (10 ounce) package of frozen corn and/or one (15 ounce) can of diced tomatoes, drained. I didn't peel my tomato, and while I did find a few curls of tomato skin it wasn't too troublesome for us. For variety, saute 2 slices of bacon, cut up until tender, then saute the veggies in the bacon drippings. Add butter at the end if desired.
- Chop up a large tomato. I would recommend peeling it just so that you avoid those inevitable little twirls of tough and often inedible tomato skin that interfere with the enjoyment of a tomato dish. I have discovered the soft skin peeler, and is it one of my most favorite kitchen gadgets. It works like a charm without all that hassle of having to boil the skins off. If you enjoy tomatoes like I do, then you really should get one of these. Great for other soft skin fruits like peaches too.
- Some options:
- Crawfish Maque Choux: Add one pound of crawfish tails, with any fats, with the corn.
- Okra, Corn and Tomatoes Variation: Saute 2 cups of frozen okra in with the veggies, add remaining ingredients and proceed.
- Source: http://deepsouthdish.com
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