Maque choux recipe
Maque Choux recipeThis article was published by: Matthew
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Recipe introMaque choux is a traditional Louisiana dish that combines the flavors of corn, bell peppers, onions, and spices. This recipe offers a delicious and easy way to enjoy this classic Southern side dish. With its vibrant colors and bold flavors, Maque choux is the perfect accompaniment to any meal, adding a touch of Southern comfort to your table. Whether you're hosting a backyard barbecue or looking for a flavorful side dish, this Maque choux recipe is sure to impress your guests and satisfy your taste buds.
Keywords: Maque choux, Louisiana dish, corn, bell peppers, Southern comfort
Maque choux recipe details
- 2 dozen ears corn
- 2 sticks (1 cup) butter
- 2 finely chopped onions
- 2 large bell peppers – seeded, deribbed, and finely chopped
- 6 large tomatoes – peeled, seeded, and coarsely chopped
- 2 teaspoons salt
- 2 teaspoons black pepper
- Milk as needed
Your vegetarian guests will love this…although they may not leave any for the other guests.
Shuck the corn. Working with 1 cob at a time, hold it over a bowl and cut away the kernels, then scrape the cob to release the corn milk. Melt butter in a large, heavy pot over medium-high heat. Add the onions, bell peppers, and tomatoes and saute until the onions are translucent, about 5 minutes. Stir in the salt and pepper, then add the corn kernels and corn milk; stir well. Reduce the heat to medium and cook until the corn is tender, 20 to 30 minutes. If the mixture begins to thicken too much before the corn is tender, add a little milk.Serves: 6 to 8
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