Corn maque choux is a traditional dish of Southern Louisiana region of United States. Wiki says that this dish is thought to be an amalgam of Creole and American Indian cultural influence, and the name is likely to derive from the French interpretation of the Native American name.Corn maque choux calls for corn, green bell pepper, onion, and sometimes garlic, celery, and tomato. The ingredients are braised in a pot. Historically bacon grease was used for the braising stage, though oil, butter, or cream may be substituted. The vegetables are then left to simmer until they reach a tender consistency as the vegetables are cooked with chicken stock or water. The dish is finished with salt and a combination of red and black pepper. Some cooks include hot sauce and a bit of sugar to tickle the tastebuds.
This fantastic Corn maque choux goes for an easy preparation and you can dish out this catchy colourful dish with less efforts. Usually meats or seafoods like shrimps,crawfish are added however i want to keep my Cajun corn maque choux as a vegan version. Obviously i skipped the addition of sausage as per the original recipe went for. This corn maque choux is usually served as an accompaniment however it is also served as a base of main meal. We enjoyed this vegan cajun corn kernels with Cajun cornbread for our dinner. Both works awesome and we enjoyed thoroughly. This is my third dish for this week's blogging marathon as am running with Regional cuisine either with Indian or American cuisine as theme. I picked Cajun cuisine from Louisiana region of United States.
Recipe Source: Southern Living
1no Onion (chopped)
1/2cup Green bell pepper (chopped)
1tsbp Olive oil
3cups Corn kernels
2nos Tomatoes(diced)
1/4cup Green onions (sliced)
1/4tsp Salt
1/4tsp Pepper powder
Heat the olive oil in a pan. Add the chopped onions in hot oil.
Add the bell pepper in hot oil and saute until tender.
Add corn, tomato and cook for few minutes.
Stir in green onions, salt, and pepper and cook again for 5 minutes.
This fantastic Corn maque choux goes for an easy preparation and you can dish out this catchy colourful dish with less efforts. Usually meats or seafoods like shrimps,crawfish are added however i want to keep my Cajun corn maque choux as a vegan version. Obviously i skipped the addition of sausage as per the original recipe went for. This corn maque choux is usually served as an accompaniment however it is also served as a base of main meal. We enjoyed this vegan cajun corn kernels with Cajun cornbread for our dinner. Both works awesome and we enjoyed thoroughly. This is my third dish for this week's blogging marathon as am running with Regional cuisine either with Indian or American cuisine as theme. I picked Cajun cuisine from Louisiana region of United States.
Recipe Source: Southern Living
1no Onion (chopped)
1/2cup Green bell pepper (chopped)
1tsbp Olive oil
3cups Corn kernels
2nos Tomatoes(diced)
1/4cup Green onions (sliced)
1/4tsp Salt
1/4tsp Pepper powder
Heat the olive oil in a pan. Add the chopped onions in hot oil.
Add the bell pepper in hot oil and saute until tender.
Add corn, tomato and cook for few minutes.
Stir in green onions, salt, and pepper and cook again for 5 minutes.
Wow that is a wonderful dish using corn. Perfect way to end the round-up!!
ReplyDeletewow thats a very interesting accompaniment for bread :) looks so yummy aks , US le aapadi oru region irrukuradhe ippo dhan therigidhu :) all rounder you are :)
ReplyDeleteLoved all your three cajun recipes. yum. I have bookmarked your corn bread and also this. :-)
ReplyDeleteawesome dish , just the way I like it..super choice pRIYA.
ReplyDeleteThat surely sounds fantastic to be served with that bread priya..I can see how you enjoyed your theme..:)
ReplyDeleteA vibrant salad to accompany any meal...delicious
ReplyDeleteSuch a colorful and yummy looking dish.
ReplyDelete