Best Corn And Tasso Maque Choux Recipes

Corn and Tasso Maque Choux image

Provided by Francine Maroukian

Yield Makes 4 to 6 servings

Number Of Ingredients 14

4 ears of corn (preferably bicolored), shucked, divided
Olive oil
Coarse kosher salt
Cayenne pepper
3 tablespoons butter, divided
1/4 cup (1 ounce) matchstick-size strips tasso or Black Forest ham
1/2 cup sliced shallots
1/4 cup diced seeded fresh poblano chile
1/4 cup chopped celery
1 tablespoon chopped fresh thyme
1 large garlic clove, thinly sliced
3 cups diced seeded red tomatoes
3 green onions, thinly sliced
Ingredient info: Tasso is an intensely flavored Cajun-style smoked meat. It's available at some supermarkets and specialty foods stores. Fresh poblano chiles (often called pasillas) are sold at some supermarkets and specialty foods stores, at farmers' markets, and at Latin markets.

Steps:

Prepare barbecue (medium-high heat). Brush 1 ear of corn with oil, then sprinkle with coarse salt, black pepper, and cayenne pepper. Grill corn until cooked through and slightly charred, turning occasionally, about 14 minutes. Set grilled corn aside.
Cut kernels off 3 remaining ears of corn. Place kernels in large bowl; reserve cobs.
Using coarse side of box grater, grate any milky juices from 3 reserved cobs into medium bowl. Coarsely grate ear of grilled corn, then any milky juices from cob into same medium bowl.
Melt 1 tablespoon butter in heavy large saucepan over medium heat. Add tasso and sauté until almost crisp, 4 to 5 minutes. Add shallots, poblano chile, celery, thyme, and garlic. Sauté until celery is translucent, about 4 minutes. Add corn kernels; sauté 3 minutes. Add tomatoes with juices and grilled corn with juices. Cover, reduce heat to low, and simmer 8 minutes. Mix in 2 tablespoons butter. Season with salt and pepper. Sprinkle with green onions.

Flounder with Corn and Tasso Maque Choux image

Provided by Francine Maroukian

Yield Makes 4 servings

Number Of Ingredients 11

4 1/4-inch-thick shallot slices (rounds), divided
4 tablespoons (1/2 stick) unsalted butter, divided
4 small garlic cloves, sliced, divided
8 thin slices unpeeled lime, divided
4 thin slices unpeeled orange, divided
4 6- to 7-ounce flounder or John Dory fillets (preferably with skin)
Cayenne pepper
8 fresh thyme sprigs, divided
8 tablespoons dark beer, divided
4 tablespoons dry white wine, divided
Corn and Tasso Maque Choux

Steps:

Line pie dish with large sheet of foil, leaving long overhang on 1 side. Separate rings of 1 shallot slice; scatter over foil. Top with 1 tablespoon butter, sliced garlic clove, 2 lime slices, and 1 orange slice. Sprinkle 1 fillet on both sides with salt and cayenne. Arrange fillet, skin side down, atop seasonings in dish. Top fillet with 2 thyme sprigs. Spoon 2 tablespoons beer and 1 tablespoon wine around fillet. Fold long foil overhang over fillet to opposite edge of foil, pressing foil onto fillet. Fold foil edge over to seal on 3 sides, then fold again to double seal. Transfer packet to baking sheet. Repeat with remaining seasonings and fillets.
Prepare barbecue (high heat). Arrange packets, sealed side up, on grill rack. Cook until fish feels slightly firm when pressed, about 10 minutes. Serve with Corn and Tasso Maque Choux.