Recipe by YOYO78
"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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
corn, husked and cleaned
onion, thinly sliced
green bell pepper, chopped
fresh tomato, chopped
salt to taste
chopped green onions
strips crisply cooked bacon, crumbled
This was really good and so easy! Fresh corn is out of season so I used canned corn(but I'm sure frozen would be good too). I chopped the bacon and cooked it in a regular saute pan. I took the bacon out and added the peppers and onions. I added the canned corn and tomatoes at the end. I forgot the milk but I used some cajun seasoning as well as the cayenne pepper. I put the bacon crumbles on top before serving so they would stay crispy. We ate this with ribs and mashed potatoes. Thanks for a good recipe - I can't wait to try it with fresh corn!
We wanted something light and summery for dinner so decided on this recipe. I was skeptical about milking the cob-I cut mine so close there was nothing left(we didn't need it anyway). I used 2 roma tomatos, 1/2 a large onion and a good dash of garlic powder. I didn't think the 1/4 cup of milk would do it, but it was perfect. I didn't use cayenne as then the kids wouldn't eat it. The adults enjoyed it though the flavor was mild. Next time I will use bacon grease instead of vegetable oil to step up the flavor a little bit. Thanks!
Really great recipe. Unfortunately, I had to use frozen corn as corn on the cob is out of season here. The bacon and tomato really made the dish and the cayenne put it over the top. Be VERY careful how much you add. Do it very slowly. A tiny tiny sprinkle goes a looong way.
Turned out great with no modifactions. If/when I make this again I'll dice the onions rather than slice them for the sake of consistency and to make it easier to eat. It went over really well at a covered dish luncheon.
Very good. I used three cups of canned corn, drained, instead of fresh.
This was a great cool-down with a hot Cajun meal. If you're feeling lazy, you can also use bacon bits instead of the real thing.
Great flavor! Especially warm/hot. I don't recommend eating it cold as you lose some of that flavor. Served it with a kilbasa. Yummo!
Loved it! This is a nice twist on fresh summer corn. Followed the recipe as stated and will make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Cajun Corn and Bacon Maque Choux
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 100
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A warm bacon and fresh corn relish make this salmon spectacular.
A simple jambalaya with chicken and kielbasa and a kick that won’t overpower.
It’s Cajun-style comfort food with andouille sausage, bacon, and chicken.