Best 3 Corn Maque Choux Fried Corn Recipes

Corn maque choux fried corn is a Southern dish that is both flavorful and comforting. Made with fresh corn, vegetables, and spices, this dish can be served as a main course or as a side dish. With its smoky flavor and crispy texture, corn maque choux fried corn is sure to be a hit with your family and friends. Whether you are cooking for a special occasion or just looking for a new weeknight meal, this satisfying dish is a great choice.

Here are our top 3 tried and tested recipes!

CORN MAQUE CHOUX (FRIED CORN)

Corn Maque Choux (Fried Corn) image

I had no idea this dish even had a name until I grew up. We had it any time we had fried chicken, which was often. I love this dish - to me it is comfort food.

Provided by P48422

Categories Corn

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 lb corn kernel (cut from the cob or frozen and thawed)
3 tablespoons unsalted butter
kosher salt
fresh ground black pepper
1 pinch cayenne

Steps:

In the skillet, heat the butter over medium low heat until melted.
Add the onion and saute until wilted but not brown.
Add the bell peppers and the corn and stir to coat everything with butter, sprinkle with some salt, pepper, and cayenne, and continue cooking over med-low heat, stirring frequently, until all liquid (if any) completely evaporates, the vegetables start to take on a slight caramalization and the whole room smells really, really good.
(This should take about 20 minutes).
Taste, adjust the seasonings if you need to, and serve.
Note: I say to use a cast iron skillet because, as with cornbread, I believe this dish suffers in flavor if it is not cooked in one.
However, if you don't have one, you can use another skillet- just know that it would be much better cooked in a cast iron skillet.

MAQUE CHOUX (FRIED CORN WITH GREEN PEPPERS) RECIPE BY TASTY

Maque Choux (Fried Corn With Green Peppers) Recipe by Tasty image

If you're craving summer soul food or a Juneteenth side dish, look no further. This creamy corn and pepper dish is from Toni Tipton-Martin's award-winning cookbook, Jubilee: Recipes from Two Centuries of African American Cooking. She credits this recipe to Monique Wells, a Texas transplant living in Paris, who helped "open the eyes of elite French cooks to the flavors of the American South and Southwest."

Provided by Toni Tipton Martin

Categories Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 13

Ingredients

3 ears corn, shucked and hulled
2 tablespoons butter
½ cup onion, finely diced
½ cup green bell pepper, finely diced
½ teaspoon garlic, minced
¼ teaspoon dried thyme
½ teaspoon red pepper flakes, crushed
⅛ teaspoon black pepper, or to taste
½ teaspoon salt
½ teaspoon sugar, optional
¾ cup heavy whipping cream, or half and half
1 tablespoon fresh parsley, minced
2 tablespoons green onion, minced

Steps:

In a heavy skillet, heat the butter over medium-high heat until melted and sizzling. Add the onion, bell pepper, and garlic and sauté until softened, about 3 minutes.
Stir in the thyme, red pepper flakes, black pepper, salt, sugar (if using), and corn. Cook, stirring, until the corn is cooked through, about 5 minutes.
Add the cream and cook 5 minutes more to thicken. Stir in the parsley and green onions. Taste and adjust seasoning with more salt and pepper.
Serve warm.

Nutrition Facts : Calories 680 calories, Carbohydrate 60 grams, Fat 54 grams, Fiber 7 grams, Protein 12 grams, Sugar 16 grams

CORN MAQUE CHOUX (FRIED CORN) RECIPE

Corn Maque Choux (Fried Corn) Recipe image

Provided by gbvampy1

Number Of Ingredients 8

Ingredients

1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 lb corn kernel (cut from the cob or frozen and thawed)
3 tablespoons unsalted butter
kosher salt
fresh ground black pepper
1 pinch cayenne

Steps:

In the skillet, heat the butter over medium low heat until melted. Add the onion and saute until wilted but not brown. Add the bell peppers and the corn and stir to coat everything with butter, sprinkle with some salt, pepper, and cayenne, and continue cooking over med-low heat, stirring frequently, until all liquid (if any) completely evaporates, the vegetables start to take on a slight caramalization and the whole room smells really, really good. (This should take about 20 minutes). Taste, adjust the seasonings if you need to, and serve. Note: I say to use a cast iron skillet because, as with cornbread, I believe this dish suffers in flavor if it is not cooked in one. However, if you don't have one, you can use another skillet- just know that it would be much better cooked in a cast iron skillet.

Tips:

For the best flavor, use fresh corn. If you don't have fresh corn, you can use frozen corn, but be sure to thaw it completely before using.
If you don't have a cast iron skillet, you can use a large skillet with a heavy bottom.
Be careful not to overcrowd the skillet. If you do, the corn will not cook evenly.
Cook the corn over medium-high heat until it is browned and slightly charred.
Season the corn with salt, pepper, and cayenne pepper to taste.
Serve the corn immediately with your favorite dipping sauce.

Conclusion:

Corn maque choux is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up fresh corn, and it is also a great side dish for grilled or roasted meats. So next time you're looking for a new and exciting way to cook corn, give corn maque choux a try!