One more corn recipe for the tail end of the corn season here. Macque choux is a dish you rarely find outside of Lousiana unless, of course, you make it yourself. It’s sort of like a cajun succotash. And while the bacon grease isn’t strictly necessary, it does taste very, very good. I keep a jar in the fridge to which I add the residual grease from bacon whenever I fry any; that way, I’ve always got a ready supply of the tasty fat. If you don’t have the bacon grease, use 1 tablespoon butter and 1 tablespoon olive oil. Enjoy!
Corn Macque Choux
serves 4 as a side
2 tablespoons bacon grease
1 small onion, diced
kernels sliced from 6 ears of corn
1 medium tomato, diced
1 small red bell pepper, diced
1 jalapeño pepper, seeded, pithed & minced
1/2 teaspoon salt
1/8 teaspoon cayenne
Heat bacon grease in a large sauté pan over high heat until it just begins to smoke. Add onion & corn and sauté, stirring occasionally, until the mixture starts to brown, about 6-8 minutes. Add tomato, peppers, salt, & cayenne, and simmer over medium heat, stirring often, until mixture is fragrant and most of the tomato water has cooked off, about 4-5 minutes. Taste for salt and serve.
