Maque Choux


To learn more about tomatoes, Read:
Cooking with tomato

 

Maque Choux is a typical cajun vegetable dish. It is normally prepared with fresh corn but I still loved it when I prepare it with a leftover local corn on the cob. It makes a nice accompaniment for chicken, pork or shrimp and one can also add cooked chicken and serve it as a main dish.

 

Servings 4

Prep Time20 minsCook Time35 minsTotal Time55 mins

 2 tbsp (28 g) bacon fat or extra virgin olive oil
 1 onion, chopped
 half of a small green pepper, chopped
 2 cups (340 g) fresh corn kernel or leftover cooked corn on the cob, cut and milk scraped from the cob
 1 large tomato, peeled and chopped
 ½ tsp (2 ml) salt
 1 tsp (5 ml) sugar
 ½ tsp (2 ml) ground pepper
 ½ cup (125 ml) chiken broth
 2 tbsp ( 30 ml) heavy cream 35 %

1

In a deep skillet,over medium heat, heat the bacon fat or oil. Add the onion, pepper and cook 5 Minutes stirring occasionally.

2

Add the corn, tomato, salt, sugar, pepper and broth, bring to a boil, reduce heat and simmer 20 to 30 minutes stirring frequently until cooking juice is completely evaporated.

cuisson du Maque Choux

3

Add cream, heat and serve

Ingredients

 2 tbsp (28 g) bacon fat or extra virgin olive oil
 1 onion, chopped
 half of a small green pepper, chopped
 2 cups (340 g) fresh corn kernel or leftover cooked corn on the cob, cut and milk scraped from the cob
 1 large tomato, peeled and chopped
 ½ tsp (2 ml) salt
 1 tsp (5 ml) sugar
 ½ tsp (2 ml) ground pepper
 ½ cup (125 ml) chiken broth
 2 tbsp ( 30 ml) heavy cream 35 %

Directions

1

In a deep skillet,over medium heat, heat the bacon fat or oil. Add the onion, pepper and cook 5 Minutes stirring occasionally.

2

Add the corn, tomato, salt, sugar, pepper and broth, bring to a boil, reduce heat and simmer 20 to 30 minutes stirring frequently until cooking juice is completely evaporated.

cuisson du Maque Choux

3

Add cream, heat and serve

Maque Choux

 

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