This is a Cajun corn maque choux recipe I’ve had forever. I first prepared it when I was in my high school class in Metairie, Louisiana. It’s awesome!
Ingredients
- 6 ears corn, husked and cleaned
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 1 cup green bell pepper, chopped
- 1 large fresh tomato, chopped
- ¼ cup milk
- salt to taste
- cayenne pepper
- 8 strips crisply cooked bacon, crumbled
- ¼ cup chopped green onions
Directions
Step 1
Cut corn off the cobs by thinly slicing across the tops of the kernels; place in a medium bowl. Cut across the kernels again to release milk from the corn and add this to the bowl. Set aside.
Step 2
Heat oil in a large skillet over medium-high heat. Add onion and green pepper and cook until onion is transparent, about 5 to 8 minutes.
Step 3
Combine corn, tomatoes, and milk with the onion mixture. Reduce heat to medium-low and cook for 20 minutes longer, stirring frequently to prevent sticking. Do not boil. Season with salt and cayenne pepper. Lower heat, cover the skillet, and cook, 5 to 10 minutes longer.
Step 4
Stir in bacon and green onions. Remove from heat and serve.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 347 | |
% Daily Value * | |
Total Fat22g | 28% |
Saturated Fat6g | 31% |
Cholesterol42mg | 14% |
Sodium884mg | 38% |
Total Carbohydrate23g | 8% |
Dietary Fiber4g | 14% |
Total Sugars6g | |
Protein18g | |
Vitamin C33mg | 163% |
Calcium32mg | 2% |
Iron1mg | 7% |
Potassium633mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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