Emeril Lagasses Kicked Up Corn Maque Choux Recipes

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EMERIL LAGASSE'S KICKED-UP CORN MAQUE CHOUX



Emeril Lagasse's Kicked-Up Corn Maque Choux image

Emeril Lagasse's Kicked-Up Corn Maque Choux

Provided by The Rachael Ray Staff

Number Of Ingredients 8

2 tablespoons unsalted butter
4 cups corn (about 6 ears)
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

Steps:

  • Melt butter in a large skillet or sauté pan over medium-high heat
  • Add the corn, onions, bell peppers, jalapeño, Essence and salt; cook, stirring, until soft, for 10 minutes
  • Add the cream and cook for 2 minutes
  • Remove from the heat and serve hot

KICKED UP CORN MAQUE CHOUX



Kicked Up Corn Maque Choux image

Provided by Food Network

Categories     side-dish

Time 23m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons unsalted butter
4 cups corn (about 6 ears)
1 cup chopped yellow onions
1/2 cup chopped red or green bell peppers
1 tablespoon minced jalapeno
2 teaspoons Emeril's Original Essence, recipe follows
1 teaspoon salt
1/2 cup heavy cream
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

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.

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