Best Maque Choux Skillet Cornbread Recipes

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CORN MAQUE CHOUX



Corn Maque Choux image

A delicious, lightened up version of the classic Cajun side dish from Louisiana.

Provided by Marissa Stevens

Categories     Side Dish

Time 30m

Number Of Ingredients 11

2 teaspoons olive oil
2 strips bacon (diced small)
1 small red bell pepper (diced small)
1 small green bell pepper (diced small)
4 green onions (thinly sliced)
1 large clove garlic (minced)
3 cups corn kernels (cut from about 4 ears fresh corn on the cob, or frozen corn (see recipe note))
1 tablespoon butter
1/2 teaspoon freshly ground black pepper
pinch cayenne pepper (or more)
kosher salt (to taste)

Steps:

  • Heat olive oil in a large skillet, cast iron or other non-stick, over medium heat until hot. Add bacon; cook and stir until crispy, 2-3 minutes. Add bell peppers, green onions, and garlic; cook and stir until softened, about 3 minutes. Add corn; cook and stir until crisp-tender, 3 to 5 minutes.
  • Add butter, black pepper, and cayenne to skillet; stir to combine. Season to taste with kosher salt and serve hot.

Nutrition Facts : Calories 201 kcal, Carbohydrate 25 g, Protein 5 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 330 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

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.

EASY MAQUE CHOUX



Easy Maque Choux image

Provided by Stacey Little | Southern Bite

Categories     Side Dish

Number Of Ingredients 9

2 tablespoons bacon grease or butter
1 medium onion, diced
1 green bell pepper, seeded and diced
1 clove garlic, minced
1 (14 to 16-ounce) bag frozen sweet corn
1 (14.5-ounce) can petitie diced tomatoes, drained
1/2 cup heavy cream
1 teaspoon salt
Creole seasoning (optional)

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



Cajun Corn Maque Choux image

This classic creamy side dish takes advantage of both the sweetness and the starchiness of fresh corn. The trinity of onions, bell peppers and celery gives it a distinctive Cajun flavor, while the tomatoes add brightness. Although usually a side dish, it sometimes takes center stage with the addition of shrimp or crawfish.

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

4 ears fresh corn
4 strips bacon, diced
2 tablespoons unsalted butter
2 stalks celery, diced
1 green bell pepper, diced
1/2 large onion, diced
Kosher salt and freshly ground black pepper
1/2 cup milk
5 scallions, white and green parts, sliced (reserve the sliced green parts for garnish)
2 cloves garlic, minced
2 plum tomatoes, seeded and diced

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.

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