Create a crowd-pleasing twist on the classic Southern side, Maque Choux, with this easy appetizer flavored with McCormick Culinary® Blackened Seasoning. Veggies sautéed in bacon grease lay the foundation while smoky, grilled corn provides the base of the fritter, and a creamy Creole-inspired remoulade adds the finishing touch.
Ingredients
- Maque Choux Corn Fritters
- 4 each corn cobs about 3 cups of corn kernels
- 2 each celery stalks, diced
- 1 each red bell pepper, diced
- 1 each jalapeno deseeded and, diced
- 1 each onion medium, diced
- 6 slices bacon, diced
- 1 cup flour, all-purpose
- 1/2 cup milk
- 2 each eggs, beaten
- 1 cup Cheddar cheese, shredded
- 3 tablespoons Blackened Seasoning
- Blackened Horseradish Sauce
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 teaspoons Frank's RedHot Always Red Bottle
- 2 teaspoons prepared horseradish sauce
- 1 1/2 tablespoons Blackened Seasoning
Nutrition Information
(per serving)
Create a crowd-pleasing twist on the classic Southern side, Maque Choux, with this easy appetizer flavored with McCormick Culinary® Blackened Seasoning. Veggies sautéed in bacon grease lay the foundation while smoky, grilled corn provides the base of the fritter, and a creamy Creole-inspired remoulade adds the finishing touch.
Key products
Instructions
Maque Choux Corn Fritters
- Grill the corn until grill marks develop and the corn slightly softens. Remove from the grill and let it cool before cutting the kernels off the cob.
- In a large sauté pan, cook the bacon until crispy. Remove the bacon with a slotted spoon, reserving the grease. Use 1 tablespoon of the bacon grease to lightly cook the vegetables until they are slightly softened. Remove them from the heat and let cool.
- In a large bowl, combine the corn, bacon, and vegetables. Add the flour, eggs, milk, cheese, and blackened seasoning, and mix well. Let the fritter dough rest and hydrate for about 15 minutes before cooking.
Blackened Horseradish Sauce
- Combine all ingredients in bowl and hold for service.
Service
- Preheat a lightly oiled griddle or large sauté pan. Use a 2-ounce scoop to portion out the fritters. Lightly flatten them with a spatula and cook for 3-4 minutes, flipping halfway through, until golden brown on both sides. Serve 3-4 fritters with a side of Blackened Horseradish Sauce.
