Corn Maque Choux
Vegan corn maque choux pairs fresh sweet corn with peppers, tomatoes, and plant-based bacon for a creamy, flavourful Cajun side dish!
Servings 6 -8 servings
Calories 108kcal
Ingredients
- 5 ears of Corn approx 436 grams
- 2 Tablespoons Avocado Oil
- 1 Cup Yellow Onion diced 140 grams
- 1 Cup Green Pepper diced 140 grams
- 5 cloves Garlic minced 7 grams
- 1 Tablespoon Cajun Seasoning
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- ¼ teaspoon Cayenne Pepper
- 1 14.5 ounce can Petite Diced Tomatoes 411 grams
- ¼ Cup Vegetable Broth 60 ml
- ¼ Cup Vegan Bacon Bits 28 grams
- ¼ Cup Non-Dairy Milk 60 ml
- Green Onions for garnish (optional)
Instructions
- Stand up one ear of corn in a deep bowl. Use a sharp knife to cut the top of the corn kernels from the cob. Turn the knife over and use the non blade edge to rub down the side of the cob to get the pulp and juice from the corn.
- Repeat with all of the ears of corn and set aside.
- Add the avocado oil to the bottom of a dutch oven pot over medium heat.
- Add the onion and pepper to the oil and cook for about 10 minutes until softened and just beginning to brown.
- Add the garlic, cajun seasoning, salt, pepper and cayenne pepper. Cook for 1 minute more stirring constantly.
- Add the corn and the corn pulp. Cook for 2-3 minutes.
- Add the tomatoes, vegetable broth and bacon bits. Mix well. Lower the heat to medium low, cover and cook for about 20 minutes or until the corn is softened. Stir occasionally.
- Remove the lid and add the milk. Cook for an additional 15-20 minutes or until the liquid has reduced.
- Garnish with green onions and serve.
Notes
You can use 16 ounces of frozen corn in place of the fresh corn.
Nutrition
Calories: 108kcal