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Receta Cajun Corn and Bacon Maque Choux
by Chef Smith

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...

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 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

Direcciones

  1. 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.
  2. 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.
  3. 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.
  4. Season with salt and cayenne pepper. Lower heat, cover skillet, and cook 5 to 10 minutes longer.
  5. Stir in green onions and bacon. Remove from heat and serve.