Cajun Corn Maque Choux Recipes

CAJUN CORN AND BACON MAQUE CHOUX

Steps:

• Cut corn off the cobs by thinly slicing across the tops of the kernels; place in a medium bowl. Cut across the kernels again to release milk from the corn, add milk to bowl. Set aside.
• Heat the oil in a large skillet over medium-high heat. Add onion and green pepper, cook until onion is transparent, about 5 to 8 minutes. Combine corn, tomatoes, and milk with the onion mixture. Reduce heat to medium low, and cook 20 minutes longer, stirring frequently to prevent sticking. Do not boil. Season with salt and cayenne pepper. Lower heat, cover skillet, and cook 5 to 10 minutes longer. Stir in green onions and bacon. Remove from heat and serve.

MAQUE CHOUX - RECIPE

Steps:

• Heat a large pan to medium heat and add the bacon. Cook the bacon until it becomes nice and crispy, about 8 minutes.
• Stir in the corn onion, peppers and Cajun seasonings. Cook until they soften up, stirring often, about 10 minutes.
• Add the heavy cream (or chicken stock). Let it warm for about 2 minutes, stirring a bit, then remove from heat.
• Serve!

CAJUN CORN MAQUE CHOUX

Steps:

• Shuck corn by removing the husks and silky tassels. Cut kernels from cob. Run knife up and down cob to remove any residual corn "milk". (See Tip 2)
• Melt butter in large skillet over medium heat. Add onion; sauté 5 minutes, or until onion begins to turn translucent. Add bell pepper and jalapeño pepper; continue sautéing for 3 minutes.
• Add Cajun/Creole seasoning and salt; stir to combine.
• Add corn and cook, stirring occasionally over medium heat until corn is tender, 10 to 12 minutes.
• Add cream; cook an additional 2 to 3 minutes.
• Correct seasonings.
• Yield: 4 servings.

CAJUN CORN MAQUE CHOUX

Steps:

• Heat oil (over medium heat) in a large skillet.
• Saute the onion and bell pepper for 8 minutes or until tender.
• Add in the corn, tomato, and sausage; stir frequently and cook for 15 minutes.
• Add in the green onions, salt and pepper; cook 5 minutes.
• Serve hot.

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.

CORN MAQUE CHOUX

Steps:

• Heat bacon grease or butter over medium-high heat in a large skillet, cast iron is best.
• Add onion and bell pepper and cook, stirring frequently, for 5 minutes.
• Add corn, diced tomatoes and cook for 3 minutes.
• Add remaining ingredients and simmer for 10 minutes, stirring frequently.
• Check for seasoning and add salt if needed. Discard bay leaf.

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

Steps:

• Heat the bacon fat in a large skillet over medium-high heat.
• Add onion to the pan and sauté until translucent, about 5 minutes.
• Add bell pepper and sauté until beginning to soften, about 3 minutes.
• Add the corn, jalapeno and garlic. Sauté 2 minutes.
• Stir in the cream. Simmer until the sauce begins to thicken, approximately 4-5 minutes.
• Stir in green onion, parsley, and basil.
• Season to taste with salt, pepper, and hot sauce, if desired.

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.

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.