JesseEatzA vibrant taste of the Gulf featuring perfectly charred snapper fillets resting atop a creamy, sweet, and savory corn maque choux. This dish perfectly balances the intense heat of blackening spices with the rich, comforting textures of traditional Louisiana corn.
Small dice the onion and red bell pepper. Mince the garlic cloves. Thinly slice the green onions and chop the fresh parsley. Remove kernels from the corn ears and set aside.
Scrape the corn cobs with a knife to collect the 'milk' for extra creaminess.
In a heavy skillet or cast iron over medium heat, melt 3 tbsp of butter. Sauté the diced onion and bell pepper until they are softened and translucent.
Don't brown the veggies; you want them soft and sweet.
Stir in the minced garlic and green onions. Cook for another 2-3 minutes until fragrant.
Add the Rotel, creamed corn, fresh corn kernels, and heavy cream. Stir well to combine. Lower the heat and simmer for 25-30 minutes until the mixture has thickened and the flavors have melded. Finish by stirring in the parsley and Cajun seasoning to taste.
Stir occasionally to prevent the bottom from scorching.
While the Maque Choux simmers, pat the snapper fillets completely dry with paper towels. Brush both sides of the fish with melted butter and coat heavily with blackening seasoning.
Press the seasoning into the fish so it sticks during searing.
Heat a large sauté pan or cast iron skillet over high heat until it is smoking hot. Add a small amount of oil and a pat of butter. Immediately place the fish presentation-side down. Cook for 2-3 minutes until a dark, charred crust forms. Flip and cook for another 2 minutes until the fish is just cooked through.
Turn on your kitchen vent! This process creates a lot of smoke.
Spoon a generous portion of the Corn Maque Choux onto each plate. Place the blackened snapper fillet on top. Serve immediately with a side of roasted garlic mashed potatoes.
Gulf snapper is the gold standard here, but redfish or even catfish works beautifully. The key to a proper blackening is a screaming hot pan — don't be afraid of a little smoke, that's where the flavor lives! If you're using fresh corn, scrape the cob with the back of your knife after cutting the kernels to get all that delicious 'corn milk' into the pan. Inspired by a Louisiana backyard classic.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.