Cajun Corn and Bacon Maque Choux

This is a Cajun recipe I’ve had forever! I first prepared it when I was in my high school class in Metairie, Louisiana. It’s awesome!

Step: 1

Cut corn off the cobs by thinly slicing across the tops of the kernels; place in a medium bowl. Cut across the kernels again to release milk from the corn, add milk to bowl. Set aside.

Step: 2

Heat the oil in a large skillet over medium-high heat. Add onion and green pepper, cook until onion is transparent, about 5 to 8 minutes. Combine corn, tomatoes, and milk with the onion mixture. Reduce heat to medium low, and cook 20 minutes longer, stirring frequently to prevent sticking. Do not boil. Season with salt and cayenne pepper. Lower heat, cover skillet, and cook 5 to 10 minutes longer. Stir in green onions and bacon. Remove from heat and serve.

Per Serving: 347 calories; protein 17.9g; carbohydrates 23.1g; fat 21.5g; cholesterol 41.9mg; sodium 884mg.

Getting stay in and make food your dinner instead of eat in the evening out is already a process in the best way if you’re more point on eating healthier. There’s no best way to know exactly what’s happen into the food you’re eating than by making it yourself! Mastering the main dish is only half the process , like that . And once you’ve mastering your chicken, steak, or fish, it’s time to make your attention to the ever- focusing side dishes.

A side dish would easily derail your health goals, as sugar , sodium, fat, and calories would all get rather high quickly if you’re not careful . But with our good practise of cook on side dish recipes, you won’t ever run into that problem .