Maque Choux is a classic Louisiana dish with southern roots. This rich and creamy smothered corn recipe is a tradition enjoyed in many Creole and Cajun homes and restaurants.
Creole Maque Choux with Bacon
- 8 ears Corn
- 3 tablespoons Butter, room temperature
- 1/2 pound Bacon or Tasso (spicy cooked ham)
- 1 Red bell pepper, diced
- 1 Onion, diced
- 1 tablespoon Garlic, minced
- 3/4 cup heavy cream
- 1/8 cup Scallions, chopped
- 1 teaspoon Seasonest Spicy Seasoning
- Preheat oven to 400°
- Coat corn ears with the room temperature butter and wrap with foil.
- Bake corn in the oven for 20-25 minutes.
- Cook bacon in a skillet until crisp and keep 1-3 tablespoons of the bacon fat drippings.
- Chop bacon.
- Add red bell pepper, onion, garlic, Seasonest Spicy Seasoning and bacon fat drippings to a clean skillet.
- Cook for 2-3 minutes. Stir occasionally.
- Add corn and bacon and cook for 2-3 minutes. Stir occasionally.
- Add heavy cream and simmer until it starts to thicken. Stir occasionally.
- Add in scallions and serve.
Seasonest Spicy Seasoning Blend
Hot Cajun and Creole taste for those who like cayenne pepper spiciness in their 'Nawlins flavor. This blend will make the family think you've been taking cooking classes.
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