Maque Choux Cajun Corn

Print Recipe

No ratings yet

Sweet corn kernels nestled in the classic Louisiana Holy Trinity with a hint of cream

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: Cajun, Creole, French-American, Louisiana

Servings: cups

Calories: 269kcal

Author: Anecia Hero

Equipment

Heavy -bottom pan or cast iron skillet
Wooden spoon

Ingredients

6 cups fresh corn kernels See recipe notes below
¼ cup chopped celery See recipe notes below
½ cup chopped onion (yellow, sweet yellow or white)
½ cup chopped green bell pepper See recipe notes below
2-3 bacon slices
4 tablespoons butter (½ a stick)
1 teaspoon ground thyme
½ teaspoon cayenne pepper See recipe notes below
¼ cup chicken stock or chicken broth See recipe notes below
¼ cup heavy cream
salt and black pepper to taste
Garnish: optional - chopped red bell peppers, diced tomatoes, crumbled bacon, chives

Instructions

Shuck the corn kernels from the corn cobs and place in a large bowl; set aside (Read the recipe notes below about the easiest way to shuck corn)
6 cups fresh corn kernels
Chop vegetables into very small pieces; set aside
¼ cup chopped celery, ½ cup chopped onion, ½ cup chopped green bell pepper
In a large skillet or Dutch oven on medium heat, cook the bacon until crisp; remove cooked bacon and reserve for garnish; leave the bacon grease in the pan
2-3 bacon slices
Add butter to bacon grease; once butter is melted, add in chopped onion, bell pepper and celery; cook 5-minutes, until the vegetables are tender
4 tablespoons butter (½ a stick)
Add corn kernels to skillet and combine well; add thyme and cayenne pepper; cook until the mixture begins to thicken (about 10 minutes) stirring constantly
Note: if you're adding diced tomatoes, add them now when you add the corn
1 teaspoon ground thyme, ½ teaspoon cayenne pepper
At this point, you will begin to see the pan beginning to brown in the bottom; this is a good thing. Deglaze the pan by adding in a little chicken broth and scrape the bottom of the pan with a wooden spoon; reduce heat to medium, stir in heavy cream and taste for salt and pepper; cook for about 5 more minutes
¼ cup chicken stock or chicken broth, ¼ cup heavy cream, salt and black pepper to taste
Plate and garnish with chopped red bell peppers or diced tomatoes and crumbled bacon
Garnish: optional - chopped red bell peppers, diced tomatoes, crumbled bacon, chives

Notes

Yield - The full recipe yields a total of 6 cups; if you serve 1/2 cup per person, you'll get 12 servings. The nutritional value is based on a 1-cup serving per person.

Corn - I found most corn cobs yield between 1/2 cup - 3/4 cup of kernels. For the full recipe, you'll need about 12 corn cobs to get 6 cups of kernels.

Easiest way to shuck corn - place the corn cob in its husk in the microwave and cook on high 4-minutes per corn cob. Remove and allow to cool slightly; cut the root end off the cob, then push the corn cob out of the husk from the other end. This helps eliminate the corn silk.

Onion, celery bell pepper - chop these into very small pieces; you don't want the pieces to be much bigger than the corn kernel

Bell pepper - I use green, but you can use red if you prefer

Cayenne pepper - add more if you like spicy; less if you prefer mild

Chicken stock - if you don't have chicken stock or chicken broth, use a little water to deglaze the pan

Nutrition