58 Reviews

Simple and tasty. I forgot to thaw the corn first but just put a lid on the skillet for a few minutes. That did the trick. I also halved the peppers (1/2 red and green). My wife isn't big on green pepper, but she was pleasantly surprised at the mild flavor. It reheats in the microwave well, too!

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Cuestick June 11, 2005

I was looking for a recipe to use up some leftover frozen corn (corn to me is usually so boring) and came up on this. Since I also had some peppers, I thought I'd give it a try, and I'm very glad I did! Definitely major comfort food, different and rich tasting (I agree, that carmelization makes it taste so great). I ate the rest of my dinner and left the corn for last, and just savored it as long as I could. I would serve this as easily as a side dish for company as I would for just any day I wanted a treat. The colors are wonderful and it looks as good as it tastes. I'm glad I found the recipe! I'm even going to buy more corn tomorrow so I'm ready for next time! It's a keeper!

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Charmed April 06, 2004

This was great! I have to admit that I was a bit of a skeptic because of the peppers but dh wanted this so we had it for dinner Cooking the onions and peppers till they were carmelized just made the flavor of this dish.

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Mysterygirl February 05, 2004

Very tasty. Only thing is that could have had more spices but maybe that is just me as I used to eating dishes with lots of spices. Otherwise, a good recipe.

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Goldcrest December 19, 2003

Excellent recipe that helps liven up plain old corn.

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HappyMommy1422 September 15, 2003

I was leery of this recipe because I've been making fried corn just like this (in an iron skillet) with a dash of sugar and cream at the end all my life and the veggies seemed unnecessary to the yumminess, but I had fresh sweet onions and some bell peppers that needed to be eaten, plus tons of fresh corn, so I followed the directions exactly and it is so yummy! I did add a 1/2 teaspoon of sugar and about tablespoons of heavy cream at the end, but it was fine without it. Just an old habit :) You do need to use the iron skillet and really carmelize the whole dish. For those having issues with dirty iron skillets - don't soak them! Take some EVO and sugar or coarse salt, scrub it in and let it set, then wipe it out. Never put water on your iron skillet!

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Jennifer M. June 13, 2014

My family loves this recipe so much we will be having it again on Christmas in a couple of days. We've had this many times. Sometimes we have it as written and sometimes I will throw in a can of green chilies or sub out the green bell pepper with a poblano pepper and omit the cayenne. I always use frozen corn (thawed) and a cast iron skillet. Tastes amazing every time.

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Marla in TX December 21, 2013

This is very good and I used fresh corn which is in season right now and also instead of the red pepper I had a jar of roasted red pepper and chopped some of those and put in there. This dish is good with cedar plank grilled snapper, grouper or any white fish. Kudos to the chef!

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lisa e. May 15, 2011

This was great! I used dried onions because I didn't have fresh. I also omitted the bell peppers because I didn't have any. Instead I used some chili powder and some other spices I threw together. Will defiantly make again!

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Chef L Train April 08, 2010
Corn Maque Choux (Fried Corn)