Go Back

Maque Choux

corn and peppers side dish with onion and bacon
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
45 minutes
Servings: 6 people
Course: cajun, Corn and peppers, maque choux, Side Dish
Cuisine: American, Argentenine, Cajun
Ingredients Equipment Method

Ingredients
  

  • 5 ears of corn
  • 1 red bell pepper
  • 1 poblano pepper
  • 1 medium onion or 2 medium shallots
  • 2 stalks of celery
  • 2 Tablespoons garlic, minced
  • 3 strips of thick cut bacon
  • 2 ounces chicken or vegetable stock
  • 2 ounces heavy cream
  • 1/2 tsp smoked paprika (optional)

Equipment

  • 1 Cutting board
  • 1 Kitchen knife
  • 1 12 inch frypan with lid
  • 1 Set of measuring spoons
  • 1 set of measuring cups
  • 1 spatula
  • 2 medium bowls
  • 1 Small Bowl

Method
 

  1. Remove the husks and de-cob the corn.
  2. Using the back of the knife run it along the cob to 'milk' the cob. Set aside.
  3. This is the results from triming and milking the cob.
    4. This helps get all of the flavors from the cob and help with the cream or sauce in the final product.
  4. Cut the bacon into small pieces, set aside.
  5. Dice the peppers, cellery and set aside.
  6. Cut up the onion/shallots, set aside.
  7. In a 12 inch skillet or Dutch oven heat over medium heat and add bacon. Fry until crisp. Remove bacon from pan and set aside.
  8. Add poblano, bell peppers and celery to fry pan and sauté the vegetables. Deglaze the pan with vegetables for about 4-5 minutes while scraping the pan.
  9. To the pan add salt, pepper and shallots/onions and continue cooking for about 2-3 minutes.
  10. To the pan add chicken/vegetable stock and the corn and the milked part of the corn. Bring to a boil, cover and reduce heat and simmer for 10 minutes
    11. Now that the corn has been added to the other vegetables, every thing in the pot has had a chance to blend, taste the vegetable blend. You are checking if you need more salt and/or pepper. You are checking if you need to add butter. You are checking to see how the milky sauce is forming.
  11. Add salt, pepper and butter as needed.
  12. Return the bacon to the pan and simmer uncovered for a few minutes to get the consistency you like. About 3-5 minutes.
  13. Remove from heat. Add cream and stir toughly.
    14. I want you to taste the final product. You are looking for smoky flavors in the dish. If you want more smoky flavor it the dish, here is where you add smoked paprika. Note: If you had a lot of sausage or bacon in the dish you might not need it.
  14. Remove from heat and serve. Bon Appetite!