Thanks for trying my recipe and I'm glad you all liked it so much! The only difference between this and Succotash is the addition of green lima beans. Also I noticed that some of the changes they made to my wording when the edited my recipe made it more difficult to understand. The Thyme is optional and the Thyme and Parsley should be finely chopped not minced. Also to cook and stir is to saute. I've used sweet corn or shoepeg corn for this recipe and it's wonderful either way. You can also substitute chicken broth for the beef broth and add a little sage or substitute seafood broth and add schrimp for some different flavors. Thanks again!
Hubs is in LA and I m home by my lonesome. As the saying goes When the cat s away the mice (make that mouse) will play. Dinner for me tonight was something I could never make if Hubs was home. Halibut? Nope he doesn t care for it. Corn? Not with his sensitive innards. This corn maque choux which I confess I was not familiar with was just the thing for me to make tonight with the halibut. Other than using chicken broth rather than beef and cooking it WAY less time than the directed (whoa!) 20 minutes I prepared this following the recipe fairly closely but not measuring precisely. It s a pretty dish with lots of flavor the humble vegetables enhanced and made better by I might add the bacon fresh thyme Creole seasoning and garlic. This turned out to be just the right choice to serve with Baked Halibut with Crispy Panko also from this site.
This is one delicious side dish. I used yellow and white corn more creole seasoning spicy salt in place of the salt and cayene. Oh and about four rashers of thick cut pepper bacon (more YUM!). I also used about a cup or so of beef broth and let it simmer down and absorb all of that flavor. Highly recommended thanks so much for sharing this. It's a do-over for sure.
Made this for Recipe Group...We really liked this a lot! I omitted the thyme b/c I didn't have any and we are not big fans of it but followed it otherwise. This was a nice change and will be a repeat side dish in my house YUM! Thanks for sharing.:)
Great recipe and easy to make. Mostly I stuck to the recipe but as suggested in the Allrecipes magazine I used 6 slices of bacon. I also used about 24 ounces of corn instead of 20. I will certainly be making this recipe again and again.
First time I've had Maque Choux so I have no basis of comparison. Nontheless this was delicious spicy and a welcome change for side dishes.
I really liked this! I used a yellow pepper vs. celery because I thought it would blend in with my Mardi Gras theme better!! I didn't use the bacon only because I have vegetarian friends. I know it will be that much better with the bacon though! I also used cajun seasoning vs. creole because I wanted more spice. Thanks Dumplin!!
Recipe Group Selection: 02 February 2013 We enjoyed this side dish very much. I didn t have Creole seasoning so I made up Creole Seasoning Blend from AR to use in this dish. I had fresh corn that we froze during the summer so I used that instead of store-bought frozen corn. We loved everything about this dish from the sautéed vegetables to the seasoning to the taste of the corn itself. I served this with hot ham and cheese sandwiches and a salad. I knew that there would be leftovers so I added the bacon right before serving so it wouldn t get soggy. Thanks Melody for sharing your recipe it is a keeper in our house!
I made this recipe for the weekly recipe group selection. I've never had this dish before so can't really compare it to others. We enjoyed it my son really loved it. I didn't simmer the veggies as long we like a bit of crisp to them. Served up with some grilled Cajun Chicken from this site a great pair.
