Cajun Corn And Bacon Maque Choux Recipe

Cooking Directions

• STEP 1.In a large skillet, cook the bacon until crispy. Remove the bacon from the skillet and set aside.
• STEP 2.In the same skillet, sauté the onions, bell peppers, and garlic until they are soft and translucent.
• STEP 3.Add the corn kernels to the skillet and cook for a few minutes until they are slightly browned.
• STEP 4.Stir in the Cajun seasoning, salt, and pepper. Cook for another minute to allow the flavors to meld together.
• STEP 5.Pour in the heavy cream and bring the mixture to a simmer. Cook for about 5 minutes until the sauce thickens slightly.
• STEP 6.Crumble the cooked bacon and stir it into the Maque Choux.
• STEP 7.Serve the Cajun Corn and Bacon Maque Choux hot as a side dish or as a main course with rice or crusty bread.

Cooking Tips

• For a spicier version, add a pinch of cayenne pepper or hot sauce to the dish.
• You can use fresh or frozen corn kernels for this recipe. If using frozen, thaw them before cooking.
• If you prefer a lighter version, you can substitute half-and-half or milk for the heavy cream.

Storage and Serving

• Leftover Maque Choux can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the Maque Choux in a skillet over medium heat until warmed through.
• Serve the Maque Choux as a side dish with grilled meats, seafood, or as a vegetarian main course.