Best Corn Maque Choux Fried Corn Recipes

Corn Maque Choux (Fried Corn) image

Provided by P48422

Categories Corn

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 lb corn kernel (cut from the cob or frozen and thawed)
3 tablespoons unsalted butter
kosher salt
fresh ground black pepper
1 pinch cayenne

Steps:

In the skillet, heat the butter over medium low heat until melted.
Add the onion and saute until wilted but not brown.
Add the bell peppers and the corn and stir to coat everything with butter, sprinkle with some salt, pepper, and cayenne, and continue cooking over med-low heat, stirring frequently, until all liquid (if any) completely evaporates, the vegetables start to take on a slight caramalization and the whole room smells really, really good.
(This should take about 20 minutes).
Taste, adjust the seasonings if you need to, and serve.
Note: I say to use a cast iron skillet because, as with cornbread, I believe this dish suffers in flavor if it is not cooked in one.
However, if you don't have one, you can use another skillet- just know that it would be much better cooked in a cast iron skillet.

Maque Choux (Fried Corn With Green Peppers) Recipe by Tasty image

Provided by Toni Tipton Martin

Categories Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 13

3 ears corn, shucked and hulled
2 tablespoons butter
½ cup onion, finely diced
½ cup green bell pepper, finely diced
½ teaspoon garlic, minced
¼ teaspoon dried thyme
½ teaspoon red pepper flakes, crushed
⅛ teaspoon black pepper, or to taste
½ teaspoon salt
½ teaspoon sugar, optional
¾ cup heavy whipping cream, or half and half
1 tablespoon fresh parsley, minced
2 tablespoons green onion, minced

Steps:

In a heavy skillet, heat the butter over medium-high heat until melted and sizzling. Add the onion, bell pepper, and garlic and sauté until softened, about 3 minutes.
Stir in the thyme, red pepper flakes, black pepper, salt, sugar (if using), and corn. Cook, stirring, until the corn is cooked through, about 5 minutes.
Add the cream and cook 5 minutes more to thicken. Stir in the parsley and green onions. Taste and adjust seasoning with more salt and pepper.
Serve warm.

Nutrition Facts : Calories 680 calories, Carbohydrate 60 grams, Fat 54 grams, Fiber 7 grams, Protein 12 grams, Sugar 16 grams

Corn Maque Choux (Fried Corn) Recipe image

Provided by gbvampy1

Number Of Ingredients 8

1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 lb corn kernel (cut from the cob or frozen and thawed)
3 tablespoons unsalted butter
kosher salt
fresh ground black pepper
1 pinch cayenne

Steps:

In the skillet, heat the butter over medium low heat until melted. Add the onion and saute until wilted but not brown. Add the bell peppers and the corn and stir to coat everything with butter, sprinkle with some salt, pepper, and cayenne, and continue cooking over med-low heat, stirring frequently, until all liquid (if any) completely evaporates, the vegetables start to take on a slight caramalization and the whole room smells really, really good. (This should take about 20 minutes). Taste, adjust the seasonings if you need to, and serve. Note: I say to use a cast iron skillet because, as with cornbread, I believe this dish suffers in flavor if it is not cooked in one. However, if you don't have one, you can use another skillet- just know that it would be much better cooked in a cast iron skillet.