Community Pick
Corn Maque Choux (Fried Corn)
photo by DarksLight
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
6
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
- 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.
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Reviews
-
I was leery of this recipe because I've been making fried corn just like this (in an iron skillet) with a dash of sugar and cream at the end all my life and the veggies seemed unnecessary to the yumminess, but I had fresh sweet onions and some bell peppers that needed to be eaten, plus tons of fresh corn, so I followed the directions exactly and it is so yummy! I did add a 1/2 teaspoon of sugar and about tablespoons of heavy cream at the end, but it was fine without it. Just an old habit :) You do need to use the iron skillet and really carmelize the whole dish. For those having issues with dirty iron skillets - don't soak them! Take some EVO and sugar or coarse salt, scrub it in and let it set, then wipe it out. Never put water on your iron skillet!
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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!
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RECIPE SUBMITTED BY
P48422
United States