Cajun Corn and Bacon Maque Choux

Cajun Corn and Bacon Maque Choux

38
YOYO78 23

"This is a Cajun recipe I've had forever! I first prepared it when I was in my high school class in Metairie, Louisiana. It's awesome!"

Ingredients 1 h 5 m {{adjustedServings}} servings 211 cals

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 371 mg
  • 15%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Cut corn off the cobs by thinly slicing across the tops of the kernels; place in a medium bowl. Cut across the kernels again to release milk from the corn, add milk to bowl. Set aside.
  2. Heat the oil in a large skillet over medium-high heat. Add onion and green pepper, cook until onion is transparent, about 5 to 8 minutes. Combine corn, tomatoes, and milk with the onion mixture. Reduce heat to medium low, and cook 20 minutes longer, stirring frequently to prevent sticking. Do not boil. Season with salt and cayenne pepper. Lower heat, cover skillet, and cook 5 to 10 minutes longer. Stir in green onions and bacon. Remove from heat and serve.
Tips & Tricks
Southwestern Potato and Corn Salad Dinner

This tasty veggie-centric meal only tastes expensive!

Corn Fritters

See how to make crunchy, old-fashioned corn fritters.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 38

  1. 49 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
luv2cook
1/31/2008

This was really good and so easy! Fresh corn is out of season so I used canned corn(but I'm sure frozen would be good too). I chopped the bacon and cooked it in a regular saute pan. I took the bacon out and added the peppers and onions. I added the canned corn and tomatoes at the end. I forgot the milk but I used some cajun seasoning as well as the cayenne pepper. I put the bacon crumbles on top before serving so they would stay crispy. We ate this with ribs and mashed potatoes. Thanks for a good recipe - I can't wait to try it with fresh corn!

Arizona Desert Flower
8/4/2007

We wanted something light and summery for dinner so decided on this recipe. I was skeptical about milking the cob-I cut mine so close there was nothing left(we didn't need it anyway). I used 2 roma tomatos, 1/2 a large onion and a good dash of garlic powder. I didn't think the 1/4 cup of milk would do it, but it was perfect. I didn't use cayenne as then the kids wouldn't eat it. The adults enjoyed it though the flavor was mild. Next time I will use bacon grease instead of vegetable oil to step up the flavor a little bit. Thanks!

WILLOWSCHNELL
1/3/2009

Really great recipe. Unfortunately, I had to use frozen corn as corn on the cob is out of season here. The bacon and tomato really made the dish and the cayenne put it over the top. Be VERY careful how much you add. Do it very slowly. A tiny tiny sprinkle goes a looong way.