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Cajun Corn and Bacon Maque Choux
If you don't have time for fresh corn you can always use 1 1/4 c of shoepeg corn with 1/4 c cream corn... Ingredients
- 4 ears corn, husked and cleaned
- 1 tablespoon and 1 teaspoon vegetable oil
- 2/3 large onion, thinly sliced
- 2/3 cup green bell pepper, chopped
- 2/3 large fresh tomato, chopped
- 2 tablespoons and 2 teaspoons milk
- salt to taste
- cayenne pepper
- 2 tablespoons and 2 teaspoons chopped green onions
- 5 strips crisply cooked bacon, crumbled
Directions
- 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.
- 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.
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