Maque Choux
User Reviews
4.3
Maque Choux
Description
The dish begins with frying diced bacon to render fat and crisp it, forming the flavor base. Onions, shallots, sweet bell peppers, and optional jalapeños are cooked in the bacon fat until tender to add sweetness and mild heat. Fresh or frozen corn kernels and lima beans are then incorporated, along with diced green chiles, providing texture and a mild spicy note. Seasonings include kosher salt, black pepper, and Creole seasoning blending herbs and spices typical of Cajun cuisine.
After cooking, diced fresh tomato, sliced scallions, cooked bacon, and chopped parsley are stirred in off the heat, adding fresh brightness and color. The resulting dish presents a creamy, slightly spicy vegetable medley with smoky undertones. It pairs well with barbecue, grilled meats, or as part of a Southern-style meal.
Ingredients
- ½ pound Bacon diced
- 2 large shallot sliced thin
- 1 medium Sweet Bell Pepper orange, red, or yellow, diced
- 1 medium yellow onion diced
- 1 jalapeño (optional) finely chopped (keep seeds and membranes for more heat, if desired)
- 2 cups corn kernels you can use fresh or frozen
- 1 cup lima beans ,optional I used frozen Fordhook lima beans
- ½ cup green chiles diced (I used Hatch chiles) but you can substitute poblanos.
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon creole seasoning
- 1 large tomato seeded and diced
- 3 scallions sliced thin
- 2 tablespoons parsley chopped
Instructions
- Heat a large skillet over medium-high heat. When the pan is hot, add ½ pound bacon, diced. Fry the bacon in the pan and stir occasionally until it has rendered its fat and is crisp. Transfer bacon with a slotted spoon to a plate lined with a paper towel to soak up excess bacon grease.
- Discard all but 1 tablespoon of the bacon fat.
- Add 2 large shallots and cook for 1-2 minutes, stirring occasionally until softened. Add 1 medium sweet bell pepper, 1 medium yellow onion and 1 jalapeno and cook for 1-2 minutes until tender.
- Mix in the 2 cups corn kernels and 1 cup lima beans and stir until they're almost completely defrosted, then stir in ½ cup green chiles and cook for 1-2 minutes more.
- Season the corn maque choux with ½ teaspoon kosher salt, ¼ teaspoon black pepper and 1 teaspoon Creole seasoning. Taste and adjust the seasoning to your tastes.
- Remove from the heat. Stir in 1 large tomato, 3 scallions, cooked bacon and 2 tablespoons chopped parsley. Transfer to a serving dish and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 27461 kcal
% Daily Value*
| Calories | 274.61kcal | 14% |
| Carbohydrates | 25.03g | 8% |
| Protein | 10.06g | 20% |
| Fat | 16.13g | 25% |
| Saturated Fat | 5.2g | 26% |
| Polyunsaturated Fat | 2.91g | 17% |
| Monounsaturated Fat | 6.82g | 34% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 24.95mg | 8% |
| Sodium | 492.72mg | 21% |
| Potassium | 551.86mg | 12% |
| Fiber | 5.57g | 22% |
| Sugar | 7g | 14% |
| Vitamin A | 1359.8IU | 27% |
| Vitamin C | 41.81mg | 46% |
| Calcium | 27.9mg | 3% |
| Iron | 1.66mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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