Maque Choux (Creamy Corn and Green Pepper)
If you're a sucker for creamed corn, you'll like this recipe. It's a great side or even a standalone meal. The dish comes out of Louisiana, with history and origins rooted in Native American food and culture and French influence.
If you are looking for anything corn related, I have several other recipes that can speak to your soul, so check them out!
Maque Choux is a mix of corn kernels, and bell peppers sautéed, sometimes with the addition of celery and tomato. Many people use bacon fat to add a smokey flavour, but that can also overpower the natural flavour and subtly of the vegetables, especially when they are fresh. The addition of cream is another way to add a richness factor to the dish. In this case, I used coconut cream to make is plant-based and add a slightly different flavour dimension. I also add a little bit of vegan cheese to make it extra creamy.
Like most of the dishes I post, you can customize accordingly!
Ingredients
3-5 fresh corn cobs, kernels sliced off
1/2 teaspoon sugar
1 teaspoon red chili flakes
1/2 teaspoon smoked paprika
3/4 cup coconut cream (or heavy cream)
2-3 scallions, chopped
1 tablespoon garlic, minced
1 large stick celery, diced
2 tablespoons butter
1/4 cup fresh parsley, chopped
1 1/2 teaspoons salt
1 tablespoon black pepper
1/2 large red onion, diced
1 large green bell pepper, diced
1 tablespoon (vegan) parmesan, grated
1/2 chili pepper, diced
Instructions
Add the red onion to a nonstick saucepan with the melted butter, along with the garlic, chilli, green pepper and celery. Saute for about 5 minutes to sweat out the vegetables.
Add the seasoning and cook for about 2-3 minutes. Follow with the corn and cook until done, another 4-5 minutes.
Gradually add the coconut cream, stirring to thicken the mixture, then simmer for about 3-4 minutes. Add in the parsley and green onion, leave on heat for a final 1-2 minutes before removing from the stovetop. Serve hot!
Coconut Shrimp Po Boys
I love coconut and I think it's safe to say peoole either have a love or hate relationship with it. Not only do I like the taste, but the sheer vertility is just magical. You can use it in various forms in multiple ways - I'm talking coconut milk, oil, flour, water, cream, flakes you name it.
This recipe uses 3 of those forms - flour, cream and flakes to make one of the most famous sandwiches in the American South - the po boy! A delicious yet simple sandwich stuffed with fried shrimp, lettuce, tomato, pickles, and topped with an aioli, what more do you need? You can make them at home easy, with the infusion of some coconut to give a unique flavour. Try it out!
Ingredients
1/2 lb. shrimp, skin and tail removed, deveined
1/4 cup + 1-2 teaspoons old pay seasoning
3 eggs
1 cup coconut flour
2 cups shaved coconut
2 tablespoons coconut cream
1/2 cup mayonnaise (low sodium)
3-5 coco bread pockets/ sub rolls/ whatever bread rolls you have
1 cup lettuce, shredded
Video Tutorial
Instructions
Step 1
Pat your shrimp dry and season with old bay, set aside.
Step 2
Heat some oil to fry you shrimp ( the amount will depend on the size of your pot, use about 1 quart/ 4 cups to start). Watch carefully so it does not burn.
Step 3
While your oil heats up, prepare your shrimp. In 3 separate bowls, line up the coconut flour, the beaten eggs and the coconut flakes. Pat your shrimp dry, then systematically dip them in the flour, eggs, and coconut, set aside. Make sure as much of the surface is covered. ( You can use one hand for the eggs, the other for the flour and flakes to avoid clumping.)
Step 4
Once the oil is ready, get to frying! Do so in batches if necessary you don’t overcrowd the pot. Place the coated shrimp in the hot oil and cook for about 4-5 minutes. When browned, scoop out and place on a paper towel to soak excess oil. Turn off the heat.
Step 5
To prepare your sauce, whisk the mayonnaise and coconut cream. Add in the old bay tasting along the way, then set aside.
Step 6
Now you are ready to assemble your sandwich! Spread your sauce on the bread/roll. Lay on the lettuce, a few tomato slices, and the fried shrimp on top. Drizzle about a tablespoon of the coconut cream sauce on top.
Serve with pickles, fries, a salad, or whatever!
This recipe was developed as part of the Black Foodie Battle contest, a cooking challenge to make coconut a star of the dish. Check out the full episode and other contestants dishes at blackfoodie.co.