Corn Maque Choux
Corn Maque Choux
Kicked Up Corn Maque Choux
Corn Maque Choux
Boiled Corn Maque Choux
Crawfish Corn Maque Choux



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.

Corn to be boiled with Crawfish
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.

Source: http://www.coonass.com/maque.htm





Corn Maque Choux

15 ears of cleaned corn
1 cup oil
2 cups chopped onion
1 cup chopped bell pepper
2 large ripe tomatoes, cut up
1 1/2 teaspoon salt
1 tsp sugar
black pepper to taste

Cut kernels off cob. Heat oil in pot and add corn, onions, bell pepper,
tomatoes, salt and sugar. Cook on medium high until it starts to
bubble. Lower heat to medium and cook for 1 hour, stirring often to
prevent sticking. Pepper to taste.

Serves 6

Source: http://www.lpb.org/programs/lucy/rec...maquechoux.htm




Kicked Up Corn Maque Choux

Emeril Lagasse
Show: Emeril Live
Episode: Native American

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

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.


Emeril's Creole Seasoning (Essence):

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

Combine all ingredients thoroughly and store in an airtight jar or
container.
Yield: about 2/3 cup

Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie
Tirsch, Published by William and Morrow, 1993.

Source:
http://www.foodnetwork.com/food/reci..._14808,00.html





Corn Maque Choux

Makes 10 to 12 Side-Dish Servings

4 tablespoons unsalted butter
1/4 cup vegetable oil
7 cups fresh corn kernels (about 14 ears)
1 cup very finely chopped onions
1/4 cup sugar
2 teaspoons Chef Paul Prudhomme's Vegetable Magic
21/4 cup vegetable stock or frozen corn kernels
4 tablespoons margarine
1 cup evaporated milk, in all
2 eggs

In a large skillet, preferably nonstick, combine the butter and oil
with the corn, onions, sugar, and Vegetable Magic. Cook over high heat
until the corn is tender and a crust starts to form on the bottom of
the skillet, about 12 to 14 minutes, stirring occasionally, then
stirring more as the mixture starts sticking. Gradually stir in 1 cup
of the stock, scraping the bottom of the skillet to remove the crust as
you stir. Continue cooking for 5 minutes, stirring occasionally. Add
the margarine, stir until melted, and cook about 5 minutes, stirring
frequently and scraping the skillet as needed. Reduce the heat to low
and cook about 10 minutes, stirring occasionally, then add 1/4 cup
additional stock and cook about 15 minutes, stirring fairly frequently.
Add the remaining 1 cup of stock and cook about 10 minutes, stirring
occasionally. Stir in 1/2 cup of the milk and continue cooking until
most of the liquid is absorbed, about 5 minutes, stirring occasionally.
Remove from the heat. Combine the eggs and the remaining 1/2 cup milk in
a bowl and beat with a whisk until very frothy, about 1 minute. Add
this mixture to the corn, stirring well. The heat from the corn will
cook the eggs just enough to give this dish, frothy texture. Serve
immediately.

Source:
http://topchefs.chef2chef.net/recipe...ue-Choux.shtml





Boiled Corn Maque Choux

1/4 cup unsalted butter
1 can Green Giant corn kernels
1 can Rotel tomatoes with chiles
2 cups onions, chopped fine
4 cans Green Giant Mexican corn
1/8 teaspoon black pepper
1/8 teaspoon red pepper
1/8 teaspoon white pepper
3/8 teaspoon granulated garlic
1 tablespoon chicken base
1 cup heavy cream
1 teaspoon sugar
1 cup water
1 teaspoon basil

Melt butter in cast iron or heavy pot. Add can of corn kernels and
saute until corn is light brown in color. Remove browned corn and
reserve for later use. Add the tomatoes with chiles and onions.
Cook on high heat for 10 minutes and stir vegetables frequently to keep
from burning.
Add Mexican corn, black pepper, red pepper, white pepper, granulated
garlic and bay leaf. Stir well and cook covered on high heat for 5
minutes.
Uncover, scrape residue on bottom of pot and cook for an additional 5
minutes covered.
Uncover, scrape residue from bottom of pot, remove bay leaf, add
browned corn and cook on high heat for 10 minutes. Add chicken base,
cream and sugar, mix well, then add water. Simmer for 5 minutes, add
basil, simmer until ready to serve.

Serves 20.

Source: http://www.cajun-recipes.com/html/vegetable/31731.htm





Crawfish Corn Maque Choux

Prep Time: 1 Hour
Serves: 4-6

Comment: Here we are in the peak of crawfish season, and I have a great
recipe to utilize all of our wonderful Louisiana crawfish. You can use
this dish as a side or as a main dish over rice. You can also make this
dish into a warm and hearty soup by adding stock.

8 ears fresh corn
1 pound crawfish tails
1/4 cup vegetable oil
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/4 cup diced garlic
2 cups coarsely chopped tomatoes
2 Tbsps tomato sauce
1 cup sliced green onions
salt and black pepper to taste

Select tender, well-developed ears of corn and remove husks and silk.
Using a sharp knife, cut lengthwise through the kernels to remove them
from the cob. Scrape each cob using the blade of the knife to remove
all milk and additional pulp from the corn. This is important because
the richness of the dish will depend on how much milk and pulp can be
scraped from the cobs. In a 3-quart cast iron dutch oven, heat
vegetable oil over medium-high heat. Saute corn, onions, celery, bell
pepper and garlic approximately 15-20 minutes or until vegetables are
wilted and corn begins to tenderize. Add tomatoes, tomato sauce and
crawfish. Continue cooking until juice from the tomatoes and crawfish
are rendered into the dish, approximately 15-20 minutes. Add green
onions and season to taste using salt and pepper. Continue to cook an
additional 15 minutes or until full flavor of corn and crawfish is
developed into the dish. Serve as a vegetable or add stock to create
soup.

Source: http://www.jfolse.com/recipes/vegetables/sidedish50.htm



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