Maque Choux
Chef Jenny Tremblay West prepared Maque Choux (pronouced “mock shoe”) for our Virtual Chef Demo! Maque Choux is a classic Cajun recipe of corn and peppers sautéed in bacon grease until softened and spiced with a blend of seasonings.
Thanks to our sponsor Performance Foodservice, and Amy Garelick, our videographer with Power UP Video!
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Maque Choux
Chef Jenny Tremblay West prepared Maque Choux (pronouced “mock shoe”) for our Virtual Chef Demo! Maque Choux is a classic Cajun recipe of corn and peppers sautéed in bacon grease until softened and spiced with a blend of seasonings.
Thanks to our sponsor Performance Foodservice, and Amy Garelick, our videographer with Power UP Video!
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| Servings | Prep Time |
| 4-6people | 15minutes |
| Cook Time |
| 20 minutes |
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Ingredients
- 6strips thick baconcut into 1” pieces
- 1 sweet onionfinely chopped
- 1 red bell pepperseeded and chopped
- 1 jalapenoseeded and chopped
- 3cloves garlicminced
- 1sprig fresh thyme
- 3cups corn kernelscut from 4 ears
- 1tbsp Apple Cider Vinegar
- 4 scallions or chivesthinly sliced
- salt & pepper
Instructions
- In a 12 heavy bottomed skillet over medium heat, add bacon and fry until crisp and all fat has rendered. Remove bacon to a paper towel lined plate and set aside.
- Check how much fat is left in the pan, you want about 2 tablespoons or so. Remove any extra fat to a heat proof dish.
- Add the onion, bell pepper and jalapeno with a heavy pinch of salt to the skillet. Cook and scrape up any bacon bits on the bottom of the pan, cooking until softened, about 5 minutes.
- Stir in the garlic and thyme and cook for 1 minute. Increase the heat to medium high and add the corn with additional salt and pepper. Cook for about 4 minutes or until crisp tender.
- Add the bacon back to the pan and pour in vinegar topping with scallions or chives. Taste to add additional salt and pepper if desired.
Recipe Notes
Special thanks to our Chef at the Market sponsor, Performance Food Group!
