Maque Choux Peppers

Name: Maque Choux Peppers
Cuisine: American
Ingredients: 4 medium red bell peppers; 3 tablespoons unsalted butter; 2 tablespoons vegetable oil; 2 cups corn kernels, fresh or frozen; 2 cups corn kernels, fresh or frozen; 2 cups corn kernels, fresh or frozen; 1 medium onion, chopped; ½ medium green bell pepper, seeded and chopped; ½ teaspoon ground white pepper; Kosher salt or coarse sea salt to taste; Kosher salt or coarse sea salt to taste; 1 cup chicken stock; ¼ cup cream or half-and-half; ¼ cup cream or half-and-half; Several healthy splashes of Tabasco or other hot pepper sauce; Several healthy splashes of Tabasco or other hot pepper sauce; 2 cups dry cornbread crumbs or other bread crumbs; 2 cups dry cornbread crumbs or other bread crumbs; 1 egg white, beaten

Preparation info

Serves
4
as a main dish

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

An assertive Cajun corn dish, maque choux dances a fais do-do on the tongue when combined with crimson peppers.

Ingredients

4 medium red bell peppers
3 tablespoons unsalted butter
2 tablespoons

Americas
United States
Main course

Method

Slice off the tops of the red bell peppers about ½ inch down from the stems. Remove the seeds and cores from the peppers. If any won’t stand upright, slice a little off the bottom, being careful not to cut into the pepper’s cavity. Reserve the peppers and their tops.
Melt the butter and oil in a medium-size skillet. Add the corn, onion, and green bell pepper an