Crispy Bacon and Corn Maque Chou
This is usually served as a side dish, but it can be served with a mound of rice in the middle and used as a main course.
This is one of the most popular side dishes in Cajun country.
Ingredients
½ pound bacon, chopped
6 ears of young sweet corn OR 1 bag frozen corn and 1 can cream corn
1 ½ cups chopped onions
2 tablespoons vegetable oil
1 cup chopped green bell pepper
2 pinches salt
2 pinches cayenne
2 teaspoons Creole or Cajun spice
1 cup chopped canned tomatoes
1 cup milk
¼ cup chopped green onions
Instructions
In a large skillet, over medium heat, render the bacon until crispy. Drain on paper towels and set aside. Pour off the bacon fat except for 2 tablespoons.
Cut the corn off the cob by thinly slicing across the tops of the kernels and then cutting across a second time to release the milk from the corn. Do this on a kitchen towel to catch the kernels.
Scrape the cob one or twice to extract the milk. You should have about 4 cups of corn with the milk.
If you use the frozen corn and creamed corn, just combine them instead of the above step.
Add the oil, onions and bell peppers to the skillet, season with a pinch of salt and cayenne and sauté over medium heat for about 2 minutes.
Add the corn and a pinch of salt and cayenne.
Add the tomatoes and cook, stirring occasionally for 15 minutes or until the corn is tender.
Stir in the milk and the Creole spice and remove from heat. Stir in the crispy bacon and green onions and serve immediately.
Serves 8.
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Do this on a kitchen towel to catch the kernels. Scrape the cob one or twice to extract the milk. You should have about 4 cups of corn with the milk. If you use the frozen corn and creamed corn, just combine them instead of the above step.
>Slice the kernels from the corn cob, then "milk" the cob by scraping it with the back of your knife to extract the liquid; reserve the kernels and liquid. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.
Corn on the cob means summer, but it can be high maintenance in its freshest form. This recipe simplifies things, because you can use frozen corn. Try the white shoepeg or sweet yellow corn. Coat a large skillet with cooking spray;
I throw a helping of frozen peas and think I have done my job. Then we all eat pie. Frozen burritos or cheese fries are dinner. Corn on the cob we do for a week out of the year when the small garden we have looks ready to harvest and I run to the store
The July issue of Martha Stewart Living goes full-on "summer" and serves the corn ice cream with a buttermilk shortcake and a homemade blueberry compote. Summer corn isn't just for eating off the cob. The kernels add an unexpected sweetness to ice
Grilling Corn on the Cob
One of my family’s summertime staples is corn on the cob. But my usual way of cooking it (stovetop in boiling water) heats up the kitchen and can make the corn mushy. Grilling the corn makes it easy and keeps the heat out of the kitchen. Plus the flavor and texture of grilled corn on the cob is delicious. There are a few different ways to approach grilling whole ears of corn and some people swear by a charcoal or campfire but I grilled the corn on my gas grill just fine. Here is a technique for grilling cobs of corn on your grill!
Start by turning your grill up to high and let it heat up. Next trim the loose husk and silks off the cob. These may easily catch on fire and char your corn. Soak the corn in water for 15 minutes. This will allow the corn to soak up moisture and keep it from drying out.
Once your grill is well heated, turn the heat down to medium and put the cobs right on the grill. You will need to turn it every 5 minutes or so.
Grill the corn about 35 minutes or until it looks like this.
You’ll think the corn is destroyed given how black the husks get but you will get used to how long you prefer to cook yours.
Take the corn off the grill and carefully remove the husks and silks. I used an oven mitt the entire time so I could eat my corn hot off the grill. Your finished product will look like the picture below.
Butter and salt as desired.
You can probably follow a very similar plan if you are cooking over charcoal. Not only is grilled corn great to eat on its own but tastes great in salads and main dishes as well. If you have any tried and true techniques to grill corn, please feel free to share them below!
Cooking Frozen Corn On Cob - Bookshelf
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What is the best way to cook frozen corn on the cob for its best texture and flavor? ... To cook frozen corn in a pressure cooker (recognizing that not all ...
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Learn to cook corn on the cob recipes. ... This is best made with fresh corn, because if it's frozen the cob won't have time to thaw unless you thaw it well in advance. ...
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Frozen corn on the cob is a wonderful way to enjoy the taste of ... Frozen corn on the cob is a wonderful way to enjoy the taste of summer no matter what the weather. ...