May 21, 2014

Corn Maque Choux {Corn, Bacon and Veggie Side Dish}

Corn Maque Choux . . . a traditional side dish down in Louisiana.  

This is the first time I have had Corn Maque Choux and I loved it.  It is super delicious and every bite is packed with so much flavor and so many different textures.  Juicy corn, crispy celery, crunchy bacon - oh yeah!

I served mine warm, but I bet it's pretty darn good served cold too.

This is a side dish I will be eating all Summer long, alongside some grilled chicken.    
Corn Maque Choux
(Printable Recipe) or (Printable with Picture)

4 slices thick bacon
1 Tbl. bacon drippings
1 Tbl. butter
1 c. chopped onion
3/4 c. chopped celery (about 2-3 large stalks)
1 red bell pepper, diced
1 tsp. dried thyme
1/2 tsp. ground black pepper
1/2 tsp. Cajun seasoning
salt, only if needed
3 cloves garlic, minced
1/2 c. low-sodium beef broth
1 (16 oz.) pkg. frozen corn kernels
1/4 c. minced fresh cilantro (or parsley)

Cook bacon in a large skillet over medium heat until crisp.  Remove to a paper-towel lined plate; cool and crumble.  Discard all but 1 Tablespoon of bacon grease. Add 1 Tablespoon of butter to the same pan with the reserved bacon grease.  Add the onion, celery and bell pepper and saute for a few minutes.  Add the thyme, black pepper and Cajun seasoning.  Add the garlic and saute for 30 seconds or until fragrant.  

Stir in the beef broth and frozen corn.  Bring to a boil; cover and simmer until vegetables are tender and broth has nearly evaporated; about 15 minutes.  Stir in chopped cilantro and crumbled bacon pieces.  Taste and season with salt, if needed.  Serves: 4

Slightly adapted from: All Recipes

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