Maque Choux Recipe

I’ve used one from Emeril’s Real and Rustic book. Simple and good. Sometimes I skip the milk. Add some sliced green onions.

LINK

INGREDIENTS

6 ears young corn
1 cup chopped onions
1/2 cup chopped bell peppers
1 1/2 teaspoons salt
1/4 teaspoon cayenne
2 tablespoons vegetable oil
1 cup chopped, peeled, and seeded tomatoes, or 1 cup chopped canned tomatoes
1/2 cup milk

DIRECTIONS

Cut the corn off the cob by thinly slicing across the tops of the kernels and then cutting across a second time to release the milk from the corn. Scrape the cob once or twice to extract the milk.

Season the onions and bell peppers with the salt and cayenne. Heat the oil in a large skillet over medium heat. Add the onions, bell peppers, and the corn, and cook, stirring occasionally, for about 10 minutes.

Add the tomatoes and cook, stirring occasionally, for 15 to 18 minutes, or until the corn is tender. Add the milk, stir, and remove from heat

The last one we had also had black beans and hominy. Also had rotel. Tasted really good. I’m guessing there are a lot of variations?

6 to 8 years of corn with the milk, one small red onion, one deseeded jalapeño, salt and pepper to taste,and a half a stick of butter along with salt. That ought to do you just right.

I have used this Southern Living recipe for years and the family loves it:

Ingredients
6 ears of corn, one layer of husks peeled back, silks trimmed
1/4 cup (1/2 stick) butter
2 celery stalks, diced
1 red bell pepper, chopped
1 small poblano or jalapeño pepper, diced
1 medium-sized Vidalia onion, chopped
8 slices of bacon, cut into 1-inch pieces
1 cup heavy cream
1 tsp. cayenne pepper
1 tsp. dried thyme
1/2 tsp. smoked paprika
Salt and pepper, to taste

Directions

Grill corn: Preheat the grill to medium heat (350°-400°F). Clean and oil grill grates.

Grill corn in husks over direct heat. Turn a few times over 20 minutes, looking for even grill marks around the whole cob. You can bake the corn in the oven as well if you don't want to grill

Let cool, then cut off the cob over a bowl.

Take a second pass with the blunt edge of the knife, pressing in to get some of the corn milk to release.

Heat a large skillet over medium heat. Cook bacon until crispy. Remove bacon, drain half of grease, reserving extra for gravies or other applications.

Melt butter in skillet with bacon grease. Add onion, celery, and peppers. Cook until slightly softened, about 5 minutes.

Add corn, corn milk, and seasonings. Mix well.

Season with salt and pepper, if needed.

Add cream to corn mixture, and simmer for 10 minutes, folding mixture to be sure liquid bathes the veggies. Once liquid has reduced slightly, take off heat. Stir in bacon.