Melody's Corn Maque Choux

Melody's Corn Maque Choux

15
Melody Dumplin 4

"A common Creole dish that can be served as a side dish to any combination of meat and potatoes, pasta, or rice dishes. A flavorful complement. Prep time depend on whether or not you chop your own seasonings or use frozen pre-chopped seasonings. Cook time depends on how long it takes to prepare and cook the rest of the meal. Number of servings depends on how much everybody likes it."
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Ingredients

1 h servings 197 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 608 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Cook bacon in a skillet over medium, turning occasionally, until evenly browned and crisp, about 10 minutes; drain on paper towels. Reserve 1 tablespoon bacon drippings.
  2. Allow bacon to cool; crumble and set aside.
  3. Melt butter with the bacon drippings in a large saucepan over medium heat. Cook and stir onion, celery, green bell pepper, red bell pepper, thyme, salt, black pepper, parsley, and Creole seasoning in the butter mixture until onion is translucent, about 8 minutes.
  4. Stir in garlic and cook until fragrant, about 2 more minutes.
  5. Mix in beef broth and corn; bring to a boil.
  6. Cover the saucepan and reduce heat to low; simmer until broth is nearly evaporated and vegetables are tender, about 20 more minutes. Stir in crumbled bacon. Dish can be simmered longer or held over low heat if desired.

Reviews

15

This is one delicious side dish. I used yellow and white corn, more creole seasoning, spicy salt in place of the salt and cayene. Oh, and about four rashers of thick cut pepper bacon (more YUM!...

Thanks for trying my recipe and I'm glad you all liked it so much! The only difference between this and Succotash is the addition of green lima beans. Also, I noticed that some of the changes ...

Hubs is in LA and I’m home by my lonesome. As the saying goes, “When the cat’s away, the mice (make that mouse) will play.” Dinner for me tonight was something I could never make if Hubs was ...

Great recipe, and easy to make. Mostly I stuck to the recipe, but as suggested in the Allrecipes magazine, I used 6 slices of bacon. I also used about 24 ounces of corn, instead of 20. I will...

Made this for Recipe Group...We really liked this a lot! I omitted the thyme, b/c I didn't have any and we are not big fans of it, but followed it otherwise. This was a nice change and will be a...

I really liked this! I used a yellow pepper vs. celery because I thought it would blend in with my Mardi Gras theme better!! I didn't use the bacon only because I have vegetarian friends. I k...

First time I've had Maque Choux so I have no basis of comparison. Nontheless, this was delicious, spicy and a welcome change for side dishes.

My husband make a Thanksgiving lunch for 20 people at his manufacturing plant. They asked him to make jambalaya because they all love his recipe. I found this recipe for him to serve as a side d...

Awesome! Made for a work party and this was the only thing that had no leftovers and I made a double batch! I used a good slab bacon with nice smokiness.