Maque Choux Southern Corn Salad
Explore traditional Creole cuisine with this simple corn salad alongside crab or shrimp.
- 1/4 pound bacon, cooked crisp
- 1 tablespoon butter
- 1/2 cup diced yellow onion
- 1/2cup diced green bell pepper
- 4 cups corn kernels (fresh or frozen)
- 1/2 cup diced fresh tomato
- 1/2 teaspoon dried thyme
- 1/4 cup milk
- Pinch of cayenne pepper
- Salt and black pepper to taste
Cook bacon until crisp and set aside. Crumble or chop when cooled.In a large skillet, heat the butter over medium-high heat. Add the onion and green peppers and sauté for a few minutes. Add the corn, tomato, thyme and milk and continue to cook over medium heat, stirring occasionally, for 10 minutes or until corn is tender. Remove from heat and stir in the cayenne, crumbled bacon and salt and pepper. Serve warm.
A traditional side to Creole dishes, this salad is often spiced up with a dash of hot sauce. Turn it into the main course by adding cooked chicken, sausage, crabmeat or shrimp just before serving, stuffed info fresh tomatoes or spooned over ripe avocado halves.
Tips & Notes
This dish reheats well; make it ahead of time and refrigerate up to 2 days.
195 calories, 9 g. fat, 21 mg. cholesterol, 320 mg. sodium, 23 g. carbohydrate, 3 g. fiber, 9 g. protein