It's not the prettiest yellow in the garden but it is arguably the tastiest. I first had corn maque choux years ago and have been a fan of it ever since. Back then the vegetables were softened in bacon drippings and the corn simmered in a bath of heavy cream. Today's recipe is a healthier version of that dish and nearly as good. While the recipe is delicious made with fresh corn, I use frozen shoepeg corn to simplify things. The tender kernels are small and white and have a remarkably sweet flavor. I'm told that in the south it's also called country gentleman corn. It is wonderful in Cajun corn maque choux. The dish comes from southern Louisiana and it's thought to be fusion of French and native American cooking. I like to serve this with plain broiled chicken or grilled steak. Take a peak at the recipe. I think you'll enjoy this.
Cajun Corn Maque Choux
Ingredients:
2 tablespoons vegetable oil
1 cup chopped yellow onions
1 cup chopped red or green bell peppers
4 cups frozen corn, thawed
1 cup diced canned tomatoes, drained
1/4 teaspoon red pepper flakes
1 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup milk
6 strips crisp cooked bacon, crumbled
Hot sauce (optional)
Directions:
1) Heat oil in a large skillet over medium heat. Add onions and peppers; cook until onion is translucent, about 6 minutes.
2) Add corn, tomatoes, pepper flakes, salt and pepper and toss to combine. Add milk and cook until corn is soft, about 10 minutes. Stir in bacon. Transfer to a serving bowl. Pass hot sauce at table. Yield: 6 servings.
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