cajun maque choux
(1 rating)
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.
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(1 rating)
yield
4 -6
prep time
10 Min
cook time
10 Min
method
Stove Top
Ingredients For cajun maque choux
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2 cfresh cob cut corn (3 ears) or frozen corn
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2 slicebacon, cooked crisp and crumbled
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1 Tbspbacon drippings
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1 Tbspbutter
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1 clovegarlic, minced
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1fresh seeded jalapeno, seeded and sliced (optional)
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1/2 cfresh okra, sliced
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1/4 cchopped onion
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1/2 tspfresh thyme leaves
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1 tspcajun seasoning
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1/2 tspblack pepper
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2 Tbspdiced and drained pimiento peppers
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3green onions, chopped
How To Make cajun maque choux
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1Saute the jalapeno, onion, garlic and okra in the bacon drippings and butter until the okra is nicely browned.
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2Add the thyme, Cajun spice, black pepper and remaining ingredients with 2 tablespoons of water.
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3Cook, stirring, until corn is tender.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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