Corn Maque Choux
Maque Choux is a classic Cajun recipe of corn and peppers sautéed in bacon grease until softened and spiced with a blend of Cajun seasonings. No one seems to know the exact definition of the popular Creole side dish maque choux, or smothered corn, but it has its roots in the classic southern recipe for skillet-fried corn. This dish is traditionally made with bell peppers. I’ve added a jalapeno to give it a bit of heat, but the cream really offsets it. If you’re looking for a hotter version, go heavy on the Cajun seasonings and introduce a hotter pepper or spicy chili flakes to finish the dish.
- Serves
- 6
Directions
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In a Dutch oven or large pot, cook the bacon over moderately low heat, stirring, until it's crisped and the fat is rendered, about 7 or 8 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels. Pour off all but 2 tablespoons of the rendered fat.
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In the same pot, turn the heat the medium. Add the onion and bell pepper (and jalapeno, if using) and cook, stirring until softened, about 5 minutes.
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Add the garlic and Cajun seasonings, cook for 1 minute until aromatic.
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Stir in the corn and toss until coated.
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Add the cream, cover and simmer, stirring occasionally, until the cream thickens, about 8 more minutes.
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Remove from the heat. Stir in the sliced scallions and season with salt and pepper. Serve hot.
From Shawnie's class “Taste of New Orleans”
