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Nutrition Facts
Serving Size 1 (140g) Recipe makes 6 servings
Calories 134
Calories from Fat 58		(43%)
Amount Per Serving		%DV
	Total Fat 6.5g	9%
	Saturated Fat 3.8g	18%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 4mg		0%
Potassium 265mg		7%
Total Carbohydrate 19.8g		6%
	Dietary Fiber 2.8g	11%
	Sugars 2.1g
Protein 2.9g		5%
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St. Patrick's Day

maryjane in spain

Builders for Christ Dinner #5 ..... served on Sept 5th

Corn Maque Choux (Fried Corn)

Recipe #49125 | 35 min | 5 min prep | add private note

⁽⁴²⁾ RATE IT NOW Print Recipe

By: P4
Dec 17, 2002

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.

SERVES 6 (change servings and units)

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

Directions

1
In the skillet, heat the butter over medium low heat until melted.
2
Add the onion and saute until wilted but not brown.
3
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.
4
(This should take about 20 minutes).
5
Taste, adjust the seasonings if you need to, and serve.
6
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.
7
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.

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Featured Reviews for This Recipe

From: Mommy of Sunny Brook Farm

On Nov 13, 2009

My grandmother makes this. She is an 85 year old professional cook and well known for it as well. This is an excellent recipe and is an easy way to change up a standard side! We don't add the cyanne- and use bacon in it instead of butter.

0 people found this review helpful

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From: 2bizzy

On Oct 18, 2009

Oh, my! This was sooo good. I followed the recipe exactly including the iron skillet, although I did use less of the green and red peppers. The flavors blended so well and the corn had a sweet, roasted flavor. This is going into my "keepers" file!

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From: Charmed

On Apr 6, 2004

I was looking for a recipe to use up some leftover frozen corn (corn to me is usually so boring) and came up on this. Since I also had some peppers, I thought I'd give it a try, and I'm very glad I did! Definitely major comfort food, different and rich tasting (I agree, that carmelization makes it taste so great). I ate the rest of my dinner and left the corn for last, and just savored it as long as I could. I would serve this as easily as a side dish for company as I would for just any day I wanted a treat. The colors are wonderful and it looks as good as it tastes. I'm glad I found the recipe! I'm even going to buy more corn tomorrow so I'm ready for next time! It's a keeper!

9 people found this review helpful

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From: cher kennedy

On Jun 11, 2005

I have not made this recipe, but I am from Louisiana and this is a very traditional cajun dish. Add Garlic, heavy cream, extra cajun seasoning, I use Tony Chateries, and crawfish tails. I gaurantee great reviews!

8 people found this review helpful

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