cajun maque choux
Usually this is sort of like a cross between creamed corn and Mexicorn. I don't really care for creamed corn except maybe in corn pudding or cornbread so did not add the expected cream (it's not missing by accident). But if you want it, go ahead. If the okra is browned properly, it will not be slimy. But don't use frozen or canned okra- only very fresh and preferably small pods.
prep time
10 Min
cook time
10 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 2 cups fresh cob cut corn (3 ears) or frozen corn
- 2 slices bacon, cooked crisp and crumbled
- 1 tablespoon bacon drippings
- 1 tablespoon butter
- 1 clove garlic, minced
- 1 - fresh seeded jalapeno, seeded and sliced (optional)
- 1/2 cup fresh okra, sliced
- 1/4 cup chopped onion
- 1/2 teaspoon fresh thyme leaves
- 1 teaspoon cajun seasoning
- 1/2 teaspoon black pepper
- 2 tablespoons diced and drained pimiento peppers
- 3 - green onions, chopped
How To Make cajun maque choux
-
Step 1Saute the jalapeno, onion, garlic and okra in the bacon drippings and butter until the okra is nicely browned.
-
Step 2Add the thyme, Cajun spice, black pepper and remaining ingredients with 2 tablespoons of water.
-
Step 3Cook, stirring, until corn is tender.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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