Cooking Instructions
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Step 1
In a large Dutch oven or heavy bottom wok, cook the
Bacon (6 slices)
over low heat. Once the bacon is done, set it aside on a plate lined with a paper towel to cool. Once cooled, chop or crumble the bacon. Reserve the fat in the pan.
Step 2
Add the
Butter (to taste)
to the reserved bacon fat. Turn the heat to medium. Once butter is melted, add the
Yellow Onions (1 1/2 cups)
and
Creole Seasoning (1 Tbsp)
. Cook onions until opaque, about 5 minutes.
Step 3
Add
Corn (4 cups)
, the
Green Bell Peppers (1/2 cup)
, and
Jalapeño Peppers (1 Tbsp)
. Sauté until corn begins to soften, about 10 minutes.
Step 4
Add the chopped bacon and
Heavy Cream (1/2 cup)
. Cook for an additional 3 minutes.
Step 5
Place the maque choux in a serving dish, and garnish with
Scallions (to taste)
. Enjoy!
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