Corn Maque Choux (6) Collection

Discussion in 'Food and nutrition' started by Edoc, Feb 28, 2005.

  1. Edoc

    Edoc Guest

    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

    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.


    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


    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
    Yield: about 2/3 cup

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


    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


    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
    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.


    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


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