This version of maque choux, a spicy Southern Louisiana corn side dish, features a homemade Cajun seasoning.
6 strips thick-sliced smoked bacon
1 medium onion, chopped
1 medium red bell pepper, seeded and chopped
2 celery ribs, chopped
4 cups frozen corn kernels, thawed
2 garlic cloves, finely minced
1 1/2 teaspoon Cajun Seasoning (recipe follows)
2 large ripe tomatoes, seeded and chopped
Salt to taste
- Cook bacon in a frying pan until crisp; drain on paper towels, crumble and set aside.
- Discard all but 3 tablespoons of the bacon fat from the pan. Add the onion, bell pepper, and celery to the pan, and cook over medium-low heat until the onion is golden brown, about 15 to 20 minutes.
- Add the corn, garlic, and Cajun Seasoning, and cook, stirring frequently, until the corn is heated through, about 5 minutes.
- Stir in the tomatoes and cook, stirring occasionally, until they are heated through, about 5 minutes. Stir in the chopped bacon and season with salt to taste. Serve immediately.
Makes 6 servings.
Cajun Seasoning: Combine 2 tablespoons paprika, 1 tablespoon each dried thyme and basil, 1 teaspoon each garlic powder and onion powder, 1/2 teaspoon freshly ground black pepper, and 1/8 to 1/4 teaspoon cayenne pepper. Save leftovers in a covered jar and use to season other dishes such as chicken, pork or fish.