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Cajun Corn and Bacon Maque Choux


6 ears corn, husked and cleaned

2 tablespoons vegetable oil

1 large onion, thinly sliced

1 cup green bell pepper, chopped

1 large fresh tomato, chopped

1/4 cup milk

Salt to taste

Cayenne pepper

1/4 cup chopped green onions

8 strips crisply cooked bacon, crumbled


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.

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.

Creole Okra


2 tablespoons olive oil

1/2 large onion, chopped

2 cloves garlic, minced

1/2 green bell pepper, chopped

1 (16 ounce) can diced tomatoes in juice

3/8 teaspoon dried thyme

2 tablespoons chopped fresh parsley

1/4 teaspoon cayenne pepper

Salt and pepper to taste

1 (16 ounce) package frozen cut okra


1. Heat the olive oil in a large skillet over medium heat. Saute the onion and garlic until limp. Add the green pepper; cook and stir until tender. Drain the tomatoes, reserving juice, and pour them into the skillet. Season with thyme, parsley, cayenne, salt, and pepper. Simmer for 5 minutes over medium heat.

2. Add the frozen okra, and pour in enough of the reserved juice from the tomatoes to cover the bottom of the pan. Cover, and cook for 15 minutes, or until okra is tender.

Grilled Bacon-Wrapped Corn on the Cob


10 ears corn, husked and cleaned

Cajun seasoning to taste

salt and black pepper to taste

1 (1 pound) package sliced bacon

10 12x8-inch sheets aluminum foil.


1. Preheat an outdoor grill for high heat.

2. Sprinkle each ear of corn with Cajun seasoning, salt, and pepper, and wrap each ear with 2 slices of bacon, covering the ear as completely as possible. (A big ear might need 3 pieces of bacon.) Wrap the ears in aluminum foil, twisting the ends tightly to seal.

3. Place the wrapped corn on the preheated grill, and grill on high heat until the corn is hot, about 10 minutes per side. Turn the heat to Low, and grill the corn until the bacon is cooked and the corn is tender, about 45 minutes.

NAN Dining Guide Spotlight on 09/16/2018

Print Headline: Deep South sides sound so good

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