Maque Choux (serves about 8)
- 4 Ears of yellow corn
- 1 large green bell pepper, diced
- 1 medium yellow onion, diced
- 1/2 cup of bacon grease
- Cajun seasoning
In a large iron skillet or dutch oven heat bacon grease on medium high. (WARNING: Bacon Grease Advocacy speech in 3 . . .2 . . . .1) I know so many of you cringe when you think of bacon grease and will want to substitute with Olive Oil. Please don't. This dish is old timey and to get the REAL deep flavor you wanna use the bacon grease. If you choose not to I am sure it will still be tasty but I pinky swear to you it will not compare to a maque choux with the bacon grease. *steps off soap box* Toss in the bell pepper and the onion. Cook for about 5 mins.
Once the onions and peppers are softened and have a tinge of brown you wanna add the corn. Give the it a good stir to make sure all the corn is coated. Then add your Cajun Seasoning. I use a premade seasoning that I fell in love with. Making your own is easy too. While no 2 homemade cajun spice is the same there are a list of staples: Paprika, Garlic Powder, Onion Powder, Black Pepper, Oregano, Salt, Thyme, and Cayenne Pepper.
After adding the seasoning cover and cook, stirring it occasionally. Taste to make sure the seasoning is where you like it and the corn is tender. You will know when it is ready. I use this as a side dish but it works great as a main course too. I recommend using a whole ear of corn per person you are serving and pump the other veggies to your liking. Then, just add some andouille sausage, shrimp, or chicken and you have dinner!