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Maque Choux
Posted on 3/20/09 at 11:40 pm
Posted on 3/20/09 at 11:40 pm
My parents (both raised in New Orleans) are coming over tomorrow for lunch. I want to make a good Maque Choux recipe. Any ideas?
I know it's typically used as an accompanyment to other entrees, but if there are any ways to make it the main course, that'd be great.
Thanks.
I know it's typically used as an accompanyment to other entrees, but if there are any ways to make it the main course, that'd be great.
Thanks.
1
Posted on 3/20/09 at 11:45 pm to townhallsavoy
You could always go to Prejean's and get some to go....
But seriously, I've been searching for a recipe that is as good as or better than Prejean's (IMHO the best there is), but can't find a recipe I like.
Hope someone shares one or more.
But seriously, I've been searching for a recipe that is as good as or better than Prejean's (IMHO the best there is), but can't find a recipe I like.
Hope someone shares one or more.
Posted on 3/20/09 at 11:47 pm to drfood
I think we can help each other:
LINK
Corn Macque Choux
4 tablespoons butter
1/2 cup diced onion
1/2 cup diced bell pepper
1 teaspoon minced fresh garlic
10 ounces whole-kernel corn
1 (14 ounce) can cream-style corn
1 jalapeno, deseeded and minced
1 medium tomato, peeled and diced
1 teaspoon sugar
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 dash Worcestershire sauce
1/2 cup whipping cream
In a saucepan, melt butter on low fire. Add the onion, bell pepper, and garlic; saute until onions are clear. Stir often. Add whole-kernel corn, and stir well. Cook corn until tender. Add cream-style, jalapeno, tomato, sugar, salt, cayenne, black pepper, and Worcestershire; and stir and simmer for 2 minutes. Add whipping cream; stir and simmer for 2 additional minutes. Remove from heat. Put one-fourth of mixture in food processor and puree. Return puree to the pot, and mix well.
Prejeans seems to have many recipes on their website.
I'm not sure what to serve with it though.
LINK
Corn Macque Choux
4 tablespoons butter
1/2 cup diced onion
1/2 cup diced bell pepper
1 teaspoon minced fresh garlic
10 ounces whole-kernel corn
1 (14 ounce) can cream-style corn
1 jalapeno, deseeded and minced
1 medium tomato, peeled and diced
1 teaspoon sugar
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 dash Worcestershire sauce
1/2 cup whipping cream
In a saucepan, melt butter on low fire. Add the onion, bell pepper, and garlic; saute until onions are clear. Stir often. Add whole-kernel corn, and stir well. Cook corn until tender. Add cream-style, jalapeno, tomato, sugar, salt, cayenne, black pepper, and Worcestershire; and stir and simmer for 2 minutes. Add whipping cream; stir and simmer for 2 additional minutes. Remove from heat. Put one-fourth of mixture in food processor and puree. Return puree to the pot, and mix well.
Prejeans seems to have many recipes on their website.
I'm not sure what to serve with it though.
Posted on 3/21/09 at 6:49 am to townhallsavoy
Corn Maque Choux should only be made with fresh, pefectly ripe corn on the cob.
The liquid from ripe corn kernels will be milky, not clear.
Older standard varieties of corn which are milkier and creamy work much better than the new super sweet varities
Maque Choux
Maque Choux
1 stick Unsalted Butter
6 Ears of Fresh Corn
1 cup Bellpepper, finely diced
2 cloves of garlic, minced
2 medium Tomatoes, peeled, seeded & diced
1/2 Cup Green Onions, finely sliced
Salt, black pepper and cayenne to taste
Cut the corn off the cob with a very sharp knife. The trick is to cut about half way through the kernels, then go back and scrape the cobs with the back of your knife to get all of the milk from the cobs saving the milk from the cob.
Melt the butter and sauté bell pepper and garlic till soft, add the chopped tomato and sauté briefly. Add the corn & corn milk, and then reduce heat to simmer stirring often for about 15 minutes. The corn should have a creamy consistency, you may add a little milk if needed. Add the Salt, black pepper and cayenne to taste. Cook for another 15 minutes, stirring occasionally.
Add the green onions and serve
Tasso makes a great addition to this dish as well by adding a nice smokey flavor; Sometimes I prefer it just the way it is.
The liquid from ripe corn kernels will be milky, not clear.
Older standard varieties of corn which are milkier and creamy work much better than the new super sweet varities
Maque Choux
Maque Choux
1 stick Unsalted Butter
6 Ears of Fresh Corn
1 cup Bellpepper, finely diced
2 cloves of garlic, minced
2 medium Tomatoes, peeled, seeded & diced
1/2 Cup Green Onions, finely sliced
Salt, black pepper and cayenne to taste
Cut the corn off the cob with a very sharp knife. The trick is to cut about half way through the kernels, then go back and scrape the cobs with the back of your knife to get all of the milk from the cobs saving the milk from the cob.
Melt the butter and sauté bell pepper and garlic till soft, add the chopped tomato and sauté briefly. Add the corn & corn milk, and then reduce heat to simmer stirring often for about 15 minutes. The corn should have a creamy consistency, you may add a little milk if needed. Add the Salt, black pepper and cayenne to taste. Cook for another 15 minutes, stirring occasionally.
Add the green onions and serve
Tasso makes a great addition to this dish as well by adding a nice smokey flavor; Sometimes I prefer it just the way it is.
Posted on 3/21/09 at 7:05 am to Kajungee
quote:This is a true statement, but I use the canned stuff. If I have perfectly ripe corn on the cob, I ain't puttiin' nothing on it but saliva...and maybe a pat of butter.
Maque Choux
Corn Maque Choux should only be made with fresh, pefectly ripe corn on the cob
To take Maque Choux to main dish status, stir in Tasso or some good smoked sausage when you saute the veggies, and you can add shimp in the last few minutes of cooking for a nice twist. 
Posted on 3/21/09 at 7:17 am to OTIS2
quote:
This is a true statement, but I use the canned stuff. If I have perfectly ripe corn on the cob, I ain't puttiin' nothing on it but saliva...and maybe a pat of butter. To take Maque Choux to main dish status, stir in Tasso or some good smoked sausage when you saute the veggies, and you can add shimp in the last few minutes of cooking for a nice twist.
Well, macque choux with fresh cut corn is WAYYYYY better than canned corn. But I will use frozen corn if I don't have time to cut my own. You can even run the frozen stuff through a food processor real quick to make it break up a little better. Breaking the corn up is the secret to the best macque choux.
+1 on the shrimp and tasso
This is how my family makes it...
6-8 cups corn
1-2 cup onion
1 cup bell pepper
1 cup celery
toss all that in a skillet or heavy pot with a little oil. Season it a little with salt and pepper. Not too much yet. Sweat this stuff down until it starts sticking to the pan. Let it stick, but don't let it burn. Scrape it up, add a little water to scrape all that brown goodness up. simmer the water out and let it stick again. Repeat that process a few times. Taste as you go along and add salt and pepper as you like.
That's it. If you want to use tasso or sausage, toss them in at the start. If you want to use shrimp, toss them in the last time you add water to it.
Posted on 3/21/09 at 7:17 am to OTIS2
duplicate
This post was edited on 3/21/09 at 7:18 am
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