View Full Version : Corn Machoux

05-23-2009, 02:07 PM
Need a reciepe for Corn Machoux. Had it offshore and at a resturant outside of Lafayette. Good stuff. Thanks, SmokeHoss

05-23-2009, 04:44 PM
Need a reciepe for Corn Machoux. Had it offshore and at a resturant outside of Lafayette. Good stuff. Thanks, SmokeHoss

I found one from Emeril it very close to the way my mother made it, But she added Chicken.


05-24-2009, 12:54 PM
With all of the Coon Asses on the board, one recipe is all you can come up with. Hook a brother up....Got a bet riding on this one. SmokeHoss:eek:

05-24-2009, 01:00 PM
Found this one on youtube. Blackbird jambalaya and corn macque chox


05-24-2009, 01:19 PM
From her video, it seems to be:

the cajun holy trinity
1/2 stick butter
1 can Rotel
3 cans drained corn
1 can creamstyle corn

You'll have to watch to see if I missed anything

05-26-2009, 01:44 PM
1 chicken, cut into serving pieces
salt, pepper and cayenne to taste
1/2 cup oil
12 ears fresh corn, cut from cob
2 chopped onions
1/2 chopped bell pepper
1 tomato, peeled and chopped
Salt, pepper and cayenne chicken, brown in heavy pot in oil; remove from pot as it browns. Add remaining ingredients, stir and cook on med-high heat about 2 minutes, return chicken to pot, stir, cover and cook over medium heat about 30 minutes, stirring occasionally. Serve over rice.

06-03-2009, 02:47 PM
1 dozen ears fresh sweet corn
8 tablespoons (1 stick) unsalted butter
1-1/2 cups onions, finely chopped
1 large green bell pepper, finely chopped
1 large red bell pepper, finely chopped
3 ribs celery, finely chopped
3 large ripe tomatoes, peeled, seeded and roughly chopped
2 teaspoons salt
1 teaspoon cayenne pepper
2 teaspoons freshly ground black pepper
4 tablespoons sugar
1 cup evaporated milk
Shuck the corn and remove all of the cornsilk. Hold each cob over a bowl and cut the kernels away in layers (don't cut whole kernels), then scrape the knife along the cob to get all of the "milk" out of it.

Melt the butter in a large saucepan or pot over medium-high heat. Add the onions, bell peppers, celery and tomatoes and saute until the onions are transparent, about 10 minutes. Stir in the salt and peppers, then add the corn and milk from the cobs, the sugar and evaporated milk and stir well. Reduce heat to medium and cook until the corn is tender, about 10-15 more minutes. Adjust seasonings to taste.
Serves 8-10.

Capt. Leemo
06-09-2009, 11:37 AM
This is how a Bohemian from Texas cooks:

get some onions
poblano peppers
cook all this stuff with butter
next, throw in the corn
then crawfish tails
add heavy cream and cook till' thick!

slip knot
06-09-2009, 01:04 PM
Tried Big Dogs recipe last night. It was fantastic. Gonna try Leemos next. Then I'm gonna have to burn something before the wife finds out I can cook.

I'm gonna get fat following this thread. SK