Best Corn Maquechoux Salad With Crawfish Recipes

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.

CRAWFISH CORN MAQUE CHOUX

Steps:

• Place the corn in a food processor or blender and process until the kernels are chopped and resemble cream-style corn. Set aside.
• In a large Dutch oven over high heat, melt the margarine.
• Add the onions, bell pepper, and celery and saute for 10 minutes, stirring frequently.
• Reduce the heat to medium and stir in the corn, milk, and stock.
• Cook, stirring frequently, for 15 minutes.
• Spray the inside of a large skillet with nonstick spray and place over high heat.
• Add the crawfish, green onions, salt and pepper.
• Saute for 5 minutes, then add the corn mixture.
• Simmer, covered, for 10 minutes, stirring often to prevent burning.

CRAWFISH CORN MAQUE CHOUX

Steps:

• 1. Melt butter in a skillet.
• 2. Add onions, bell pepper, garlic and crawfish tails. Saute.
• 3. Add tomatoes, and both cans of corn. Season with salt, pepper, and red pepper.
• 4. Cook uncovered on medium heat for about 30 minutes.
• 5. Great served as a side dish or served over rice as a main dish.

CRAWFISH MACQUECHOU

Steps:

• Using a sharp knife, cut corn kernels from the cob into a large bowl. Into the same bowl, scrape the cobs with the dull side of the knife to release any juice left in the cob. Set aside.
• Melt butter in a large skillet over medium heat. Add the onion, bell pepper and tomatoes, and cook and stir until the onion is tender, about 10 minutes. Add the corn, crawfish, green onions, sugar, salt, black pepper, and cayenne and cook and stir until corn is tender, about 10 minutes.

CORN MAQUE CHOUX

Steps:

• Melt butter in large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add bell pepper; sauté until beginning to soften, about 3 minutes. Add corn; sauté 2 minutes. Add cream, thyme, and 1/2 teaspoon hot pepper sauce. Simmer until sauce thickens, about 5 minutes. Mix in green onion, parsley, and basil. Season to taste with coarse salt, pepper, and more hot pepper sauce, if desired.

CRAWFISH AND CORN MAQUE CHOUX

Steps:

• Thaw corn if frozen. Heat butter in medium saucepot. Add corn and saute for 2 minutes.
• Add chicken stock, onion, bell pepper, celery and tomatoes with chiles. Turn heat up and cook until all of chicken stock has evaporated.
• Add garlic, Creole Seasoning, salt and heavy cream. Bring to a boil.
• Add crawfish tails and simmer for 10 to 12 minutes until cream starts to reduce and thicken.
• Add parsley and green onions. Serve with steamed white rice.