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Cajun Corn and Bacon Maque Choux

SUBMITTED BY: YOYO78 PHOTO BY: GodivaGirl

"This is a Cajun recipe I've had forever! I first prepared it when I was in my high school class in Metairie, Louisiana. It's awesome!"

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USMETRIC

Cut corn off the cobs by thinly slicing across the tops of the kernels; place in a medium bowl. Cut across the kernels again to release milk from the corn, add milk to bowl. Set aside.
Heat the oil in a large skillet over medium-high heat. Add onion and green pepper, cook until onion is transparent, about 5 to 8 minutes. Combine corn, tomatoes, and milk with the onion mixture. Reduce heat to medium low, and cook 20 minutes longer, stirring frequently to prevent sticking. Do not boil. Season with salt and cayenne pepper. Lower heat, cover skillet, and cook 5 to 10 minutes longer. Stir in green onions and bacon. Remove from heat and serve.

Reviewed on Jan. 31, 2008 by luv2cook

This was really good and so easy! Fresh corn is out of season so I used canned corn(but I'm... MORE

Reviewed on Aug. 4, 2007 by Jen Levin

We wanted something light and summery for dinner so decided on this recipe. I was skeptical... MORE

Reviewed on Jul. 18, 2008 by GodivaGirl

Loved it! This is a nice twist on fresh summer corn. Followed the recipe as stated and will... MORE

Reviewed on Aug. 25, 2008 by Mrs. Chef Esh

I wish I could give this recipe 10 stars! I think it might be my favorite way to eat corn... MORE

Reviewed on Apr. 11, 2008 by Holly

Very good. I used three cups of canned corn, drained, instead of fresh. MORE

Reviewed on Sep. 3, 2007 by Sherrie

Add 2 banana peppers for pizazz! MORE

Reviewed on Aug. 16, 2007 by rehudgi

This was a great cool-down with a hot Cajun meal. If you're feeling lazy, you can also use... MORE

	Cooking Level: Intermediate Home Town: Kenner, Louisiana, USA Living In: Houma, Louisiana, USA
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