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Roasted Corn and Pepper Maque Choux

Source: Food & Wine
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Active Time:  30 Minutes
Total Time:  45 Minutes
  8 Servings
No one seems to know the exact definition of the popular Creole side dish maque choux, or smothered corn, but it has its roots in the classic southern recipe for skillet-fried corn.
8 ears of white corn, shucked
3 tablespoons Asian sesame oil
1/2 pound sliced bacon, cut into 2-inch pieces
1 large onion, cut into 1/2-inch dice
1 large red bell pepper, cut into 1/2-inch dice
1 tablespoon minced garlic
1 cup heavy cream
12 medium scallions, white and tender green parts thinly sliced
Preheat the oven to 425 degrees F. Brush the corn with the sesame oil and season with salt and pepper. Wrap each ear in foil and bake for about 30 minutes, or until tender. Let cool, then unwrap the corn and, working over a bowl, cut the kernels from the cobs.

In a large enameled cast-iron casserole, cook the bacon over moderately low heat, stirring, until it's lightly crisp and the fat is rendered, about 5 minutes. Transfer the bacon to paper towels to drain. Pour off all but 2 tablespoons of the rendered fat.

Add the onion and bell pepper to the casserole and cook over moderate heat, stirring, until softened, about 5 minutes. Add the corn, bacon and garlic and cook, stirring, for 3 minutes. Add the cream, cover and simmer, stirring occasionally, until the cream thickens and coats the corn, about 8 more minutes. Stir in the sliced scallions and season with salt and pepper. Serve hot.

MAKE AHEAD: The maque choux can be refrigerated overnight; reheat and add the scallions just before serving.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Quick Corn Sides
Nutrition Facts per Serving
Yield:   8 Servings
Calories: 406
Fat. Total: 34g
Fiber: 4g
Carbohydrates, Total: 23g
Sodium: 241mg
% Cal. from Fat: 75%
Cholesterol: 60mg
Protein: 7g
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