Ingredients
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1
-
1
-
1
-
1
-
3
-
-
-
1
-
-
-
-
-
-
-
Directions
Corn Maque Choux (Fried Corn), I had no idea this dish even had a name until I grew up We had it any time we had fried chicken, which was often I love this dish – to me it is comfort food , Ive always loved this recipe, but I moved out of the house and am a struggling college student Veggies are so easy to afford so this is one of my go-to recipes I didnt have cayenne, so I diced up a jalapeo and used paprika I also had a zucchini laying around, so I diced that up and threw it in too My mom always liked to add heavy cream to it to make it creamy, so I ended up adding 16oz of heavy cream to it and letting it simmer to get thick and creamy Im also a lover of spicy foods so I added a bunch of other spicy seasonings and some Tabasco to It to give it a kick (It was great without the extra kick, but lover of spiciness here!), Easy to make used corn cut from the cob since it is in season right now and delicious My picky husband didn’t think he’d like it, but went back for seconds and thirds!! I made as listed, but added a finely diced jalapeno for some more spice
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Steps
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1
Done
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In the Skillet, Heat the Butter Over Medium Low Heat Until Melted. |
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2
Done
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Add the Onion and Saute Until Wilted but not Brown. |
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3
Done
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Add the Bell Peppers and the Corn and Stir to Coat Everything With Butter, Sprinkle With Some Salt, Pepper, and Cayenne, and Continue Cooking Over Med-Low Heat, Stirring Frequently, Until All Liquid (if Any) Completely Evaporates, the Vegetables Start to Take on a Slight Caramalization and the Whole Room Smells Really, Really Good. |
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4
Done
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(this Should Take About 20 Minutes). |
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5
Done
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Taste, Adjust the Seasonings If You Need to, and Serve. |
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6
Done
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Note: I Say to Use a Cast Iron Skillet Because, as With Cornbread, I Believe This Dish Suffers in Flavor If It Is not Cooked in One. |
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7
Done
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However, If You Don't Have One, You Can Use Another Skillet- Just Know That It Would Be Much Better Cooked in a Cast Iron Skillet. |
