Crispy Bacon and Corn Maque Choux
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Crispy Bacon and Corn Maque Choux
1/2 pound bacon, chopped
6 ears young sweet corn, or canned Sweet White Corn
2 tablespoons vegetable oil
1 1/2 cups chopped onions
1 cup chopped green bell peppers
Salt
Cayenne
2 cups chopped, peeled, and seeded tomatoes, or 1 cup chopped canned tomatoes
1 cup milk
1/4 cup chopped green onionsIn a large skillet, over medium heat, render the bacon until crispy. Drain the bacon on paper towels and set aside. Pour off all of the bacon fat except for 2 tablespoons. Cut the corn off the cob by thinly slicing across the tops of the kernels and then cutting across a second time to release the milk from the corn. Scrape the cob once or twice to extract the milk. You should have about 4 cups of corn with the milk. To the pan, over medium heat, add the oil, onions and bell peppers. Season with salt and cayenne. Saute for 2 minutes. Add the corn. Season with salt and cayenne. Continue to saute for 10 minutes. Add the tomatoes and cook, stirring occasionally, for 15 minutes, or until the corn is tender. Stir in the milk and remove from heat. Stir in the crispy bacon and green onions. Serve immediately.
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Crispy Bacon and Corn Maque Choux
1/2 pound bacon, chopped
6 ears young sweet corn, or canned Sweet White Corn
2 tablespoons vegetable oil
1 1/2 cups chopped onions
1 cup chopped green bell peppers
Salt
Cayenne
2 cups chopped, peeled, and seeded tomatoes, or 1 cup chopped canned tomatoes
1 cup milk
1/4 cup chopped green onionsIn a large skillet, over medium heat, render the bacon until crispy. Drain the bacon on paper towels and set aside. Pour off all of the bacon fat except for 2 tablespoons. Cut the corn off the cob by thinly slicing across the tops of the kernels and then cutting across a second time to release the milk from the corn. Scrape the cob once or twice to extract the milk. You should have about 4 cups of corn with the milk. To the pan, over medium heat, add the oil, onions and bell peppers. Season with salt and cayenne. Saute for 2 minutes. Add the corn. Season with salt and cayenne. Continue to saute for 10 minutes. Add the tomatoes and cook, stirring occasionally, for 15 minutes, or until the corn is tender. Stir in the milk and remove from heat. Stir in the crispy bacon and green onions. Serve immediately.
Idaho Smokey Man another good looking recipe I am going to have to try.
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Crispy Bacon and Corn Maque Choux
1/2 pound bacon, chopped
6 ears young sweet corn, or canned Sweet White Corn
2 tablespoons vegetable oil
1 1/2 cups chopped onions
1 cup chopped green bell peppers
Salt
Cayenne
2 cups chopped, peeled, and seeded tomatoes, or 1 cup chopped canned tomatoes
1 cup milk
1/4 cup chopped green onionsIn a large skillet, over medium heat, render the bacon until crispy. Drain the bacon on paper towels and set aside. Pour off all of the bacon fat except for 2 tablespoons. Cut the corn off the cob by thinly slicing across the tops of the kernels and then cutting across a second time to release the milk from the corn. Scrape the cob once or twice to extract the milk. You should have about 4 cups of corn with the milk. To the pan, over medium heat, add the oil, onions and bell peppers. Season with salt and cayenne. Saute for 2 minutes. Add the corn. Season with salt and cayenne. Continue to saute for 10 minutes. Add the tomatoes and cook, stirring occasionally, for 15 minutes, or until the corn is tender. Stir in the milk and remove from heat. Stir in the crispy bacon and green onions. Serve immediately.
Idaho Smokey Good looking recipe. Definitely adding it to my recipe list.
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Crispy Bacon and Corn Maque Choux
1/2 pound bacon, chopped
6 ears young sweet corn, or canned Sweet White Corn
2 tablespoons vegetable oil
1 1/2 cups chopped onions
1 cup chopped green bell peppers
Salt
Cayenne
2 cups chopped, peeled, and seeded tomatoes, or 1 cup chopped canned tomatoes
1 cup milk
1/4 cup chopped green onionsIn a large skillet, over medium heat, render the bacon until crispy. Drain the bacon on paper towels and set aside. Pour off all of the bacon fat except for 2 tablespoons. Cut the corn off the cob by thinly slicing across the tops of the kernels and then cutting across a second time to release the milk from the corn. Scrape the cob once or twice to extract the milk. You should have about 4 cups of corn with the milk. To the pan, over medium heat, add the oil, onions and bell peppers. Season with salt and cayenne. Saute for 2 minutes. Add the corn. Season with salt and cayenne. Continue to saute for 10 minutes. Add the tomatoes and cook, stirring occasionally, for 15 minutes, or until the corn is tender. Stir in the milk and remove from heat. Stir in the crispy bacon and green onions. Serve immediately.
Idaho Smokey sounds good
. Thanks -
We make something like that very similar, but it doesn’t have a cool fancy name, just corn salad with the following_________!
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Crispy Bacon and Corn Maque Choux
1/2 pound bacon, chopped
6 ears young sweet corn, or canned Sweet White Corn
2 tablespoons vegetable oil
1 1/2 cups chopped onions
1 cup chopped green bell peppers
Salt
Cayenne
2 cups chopped, peeled, and seeded tomatoes, or 1 cup chopped canned tomatoes
1 cup milk
1/4 cup chopped green onionsIn a large skillet, over medium heat, render the bacon until crispy. Drain the bacon on paper towels and set aside. Pour off all of the bacon fat except for 2 tablespoons. Cut the corn off the cob by thinly slicing across the tops of the kernels and then cutting across a second time to release the milk from the corn. Scrape the cob once or twice to extract the milk. You should have about 4 cups of corn with the milk. To the pan, over medium heat, add the oil, onions and bell peppers. Season with salt and cayenne. Saute for 2 minutes. Add the corn. Season with salt and cayenne. Continue to saute for 10 minutes. Add the tomatoes and cook, stirring occasionally, for 15 minutes, or until the corn is tender. Stir in the milk and remove from heat. Stir in the crispy bacon and green onions. Serve immediately.
Idaho Smokey that sounds really good, here is a new i did for Thanksgiving and it was really lilked
Corn pudding
2 cans corn, cream-style (15 oz each)
2 can corn kernels, drained (15 oz – original recipe called for 1 can)
6 tbsp butter, melted
1/2 cup sugar
4 lg eggs
6 tbsp all-purpose flour
1 tbsp baking powder
Preheat oven to 350. Spray a 2-quart casserole dish with Pam and put aside.Now in a large bowl, empty in the cans of corn, add the sugar, and eggs. Now beat gently with a wooden spoon until blended.
Now melt the butter in a separate bowl. The microwave is great for this. Then add to the mixture.
Finally, add your flour and baking powder. Mix until it is all combined.
Pour into the casserole dish.
Bake for about 1 hour until the top is a nice golden color. I give it the jiggle test. Just open the oven carefully and with a potholder. Jiggle the casserole and if it jiggles give it a few more minutes until it is set. Just keep an eye on it since ovens vary.
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Idaho Smokey that sounds really good, here is a new i did for Thanksgiving and it was really lilked
Corn pudding
2 cans corn, cream-style (15 oz each)
2 can corn kernels, drained (15 oz – original recipe called for 1 can)
6 tbsp butter, melted
1/2 cup sugar
4 lg eggs
6 tbsp all-purpose flour
1 tbsp baking powder
Preheat oven to 350. Spray a 2-quart casserole dish with Pam and put aside.Now in a large bowl, empty in the cans of corn, add the sugar, and eggs. Now beat gently with a wooden spoon until blended.
Now melt the butter in a separate bowl. The microwave is great for this. Then add to the mixture.
Finally, add your flour and baking powder. Mix until it is all combined.
Pour into the casserole dish.
Bake for about 1 hour until the top is a nice golden color. I give it the jiggle test. Just open the oven carefully and with a potholder. Jiggle the casserole and if it jiggles give it a few more minutes until it is set. Just keep an eye on it since ovens vary.
mrobisr that sounds really good. Thanks
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