Grilled Maque Choux (A Cajun Succotash) – a delicious recipe with corn, red pepper, green pepper, jalapeno, onion, butter. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
grill 2 ears of the corn directly over the heat until black-speckled on all sides.
2
grill the peppers until quite blacked on all sides and place in a plastic bag to steam for 15 to 20 minutes.
3
slice the corn off the cob (about half way down the kernels) and using the back of a knife, scrub the juicy remains of the corn kernels into a bowl.
4
Do the same with the grilled corn.
5
Remove most of the blackened skin from the peppers, seed and chop.
6
Cook the onion and corn in a large cast iron skillet, stirring for 15 minutes.
7
If too dry or if corn is sticking, add chicken broth to adjust.
8
Add the peppers and milk and continue to cook while scraping and stirring about 5 minutes more.
9
Season to taste and serve.
342
kcal
Calories
9
g
Fat
57
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 12 ears fresh corn, 1 large red pepper, 1 large green pepper, 12-1 small jalapeno (seeded and finely chopped), and more.
Yes, Grilled Maque Choux (A Cajun Succotash) falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
