Can someone tell me what Corn Maque Choux is an if you have a recipe for it also?!
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Answers:
CORN MAQUE CHOUX
When the Acadians came to Louisiana, corn was not a staple of their diet!. The local Indians here introduced them to corn!. Since then, cornbread, cush cush, corn in crawfish boils, and maque choux have found a home!. Maque choux (pronounced mak shoo) is said to be an Indian word!.
12 ears of sweet corn
1 onion
1 bell pepper
2 tomatoes
1 stick of butter
1 tablespoon of salt
black pepper to taste
cayenne pepper to taste Chop the onions and bellpepper finely!. Cut corn off the cob keeping the juice!. Saute onion, bellpepper, and tomato in butter until onions look almost clear!. Add corn and cook for about 10 minutes!. Add black pepper and cayenne pepper!. Cook until tender (should be about 15-20 minutes)!. Adding milk can help make it tender!.
nfd?
Louisiana galWww@FoodAQ@Com
When the Acadians came to Louisiana, corn was not a staple of their diet!. The local Indians here introduced them to corn!. Since then, cornbread, cush cush, corn in crawfish boils, and maque choux have found a home!. Maque choux (pronounced mak shoo) is said to be an Indian word!.
12 ears of sweet corn
1 onion
1 bell pepper
2 tomatoes
1 stick of butter
1 tablespoon of salt
black pepper to taste
cayenne pepper to taste Chop the onions and bellpepper finely!. Cut corn off the cob keeping the juice!. Saute onion, bellpepper, and tomato in butter until onions look almost clear!. Add corn and cook for about 10 minutes!. Add black pepper and cayenne pepper!. Cook until tender (should be about 15-20 minutes)!. Adding milk can help make it tender!.
nfd?
Louisiana galWww@FoodAQ@Com
Cajun & Creole Site
Sandie Jarrett
BellaOnline's Cajun & Creole Editor
Corn Maque Choux Recipe
Maque Choux is best prepared with fresh corn on the cob, but small frozen corn kernels are an acceptable substitute!.
Yield: Serves 6
3 tablespoons butter
3 tablespoons olive oil
4 cups corn kernels (4 – 6 fresh ears or frozen kernels)
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 bell pepper, finely chopped
1/2 cup green onion tops, chopped
1 teaspoon sea salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 teaspoon sweet paprika
1 cup low sodium chicken or vegetable stock (see cook’s notes)
1 tablespoon butter
2 eggs, lightly beaten
1 cup milk
2 tablespoons sugar
Melt 3 tablespoons butter and the olive oil in a skillet over medium heat!. Add the corn, onion, bell pepper, and green onion, stirring just enough to keep the vegetables from burning!. Sauté until the onion is limp and transparent!. Add the garlic and sauté a minute more, stirring to keep the garlic from burning!. Add the seasonings, stirring to combine!. Reduce the heat to very low; add the stock and simmer until the liquid had almost evaporated, stirring often!. Stir in the remaining 1 tablespoon of butter until melted!.
In a bowl, whisk the beaten egg and the milk together until frothy!. Gradually add the egg mixture to the corn mixture, stirring briskly to keep the eggs from scrambling!. Add sugar, stir and increase heat to medium high and bring mixture to a boil!. Reduce heat back to low, cover pan and cook for 10 – 15 minutes, stirring and scraping the bottom of the pan occasionally to keep mixture from scorching!.
Remove from heat and transfer to a warmed serving bowl!. Sprinkle with a little extra paprika and green onion tops, if you wish!. Serve while hot!.
Cook’s Notes:
While homemade stock is preferred, there are many really good canned or boxed stocks available from your local grocer!. Whenever possible, select a ‘natural’ stock and always select a low-sodium or ‘no salt added’ stock!. If you can’t find a low-sodium stock, do not add salt to the dish until after adding the stock!. Then taste first, before adding salt to taste!.
Variation: Substitute a can of Rotel brand diced tomatoes & green chilies for the stock!. These spicy tomatoes add a nice dimension to this side dish!. Rotel comes in several different 'heats'!. The original works well in this dish!.
For best results when stirring ingredients while sautéing, use a wooden spatula!. You can easily ‘push’ the food around the pan!. A flat wooden spatula works well to scrape up the bits in the bottom of the pan when deglazing with liquid!. It won’t scratch up your pans either!
Www@FoodAQ@Com
Sandie Jarrett
BellaOnline's Cajun & Creole Editor
Corn Maque Choux Recipe
Maque Choux is best prepared with fresh corn on the cob, but small frozen corn kernels are an acceptable substitute!.
Yield: Serves 6
3 tablespoons butter
3 tablespoons olive oil
4 cups corn kernels (4 – 6 fresh ears or frozen kernels)
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 bell pepper, finely chopped
1/2 cup green onion tops, chopped
1 teaspoon sea salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 teaspoon sweet paprika
1 cup low sodium chicken or vegetable stock (see cook’s notes)
1 tablespoon butter
2 eggs, lightly beaten
1 cup milk
2 tablespoons sugar
Melt 3 tablespoons butter and the olive oil in a skillet over medium heat!. Add the corn, onion, bell pepper, and green onion, stirring just enough to keep the vegetables from burning!. Sauté until the onion is limp and transparent!. Add the garlic and sauté a minute more, stirring to keep the garlic from burning!. Add the seasonings, stirring to combine!. Reduce the heat to very low; add the stock and simmer until the liquid had almost evaporated, stirring often!. Stir in the remaining 1 tablespoon of butter until melted!.
In a bowl, whisk the beaten egg and the milk together until frothy!. Gradually add the egg mixture to the corn mixture, stirring briskly to keep the eggs from scrambling!. Add sugar, stir and increase heat to medium high and bring mixture to a boil!. Reduce heat back to low, cover pan and cook for 10 – 15 minutes, stirring and scraping the bottom of the pan occasionally to keep mixture from scorching!.
Remove from heat and transfer to a warmed serving bowl!. Sprinkle with a little extra paprika and green onion tops, if you wish!. Serve while hot!.
Cook’s Notes:
While homemade stock is preferred, there are many really good canned or boxed stocks available from your local grocer!. Whenever possible, select a ‘natural’ stock and always select a low-sodium or ‘no salt added’ stock!. If you can’t find a low-sodium stock, do not add salt to the dish until after adding the stock!. Then taste first, before adding salt to taste!.
Variation: Substitute a can of Rotel brand diced tomatoes & green chilies for the stock!. These spicy tomatoes add a nice dimension to this side dish!. Rotel comes in several different 'heats'!. The original works well in this dish!.
For best results when stirring ingredients while sautéing, use a wooden spatula!. You can easily ‘push’ the food around the pan!. A flat wooden spatula works well to scrape up the bits in the bottom of the pan when deglazing with liquid!. It won’t scratch up your pans either!
Www@FoodAQ@Com