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Austin360Cooks: Maque Choux from Lisa Rawlinson

Addie Broyles
abroyles@statesman.com

Last week, we asked for your cooking photos as part of our new #Austin360Cooks campaign, and you delivered in spades.

At least a few times a day, I’ve been checking the hashtag on Instagram, and each time, I see new photos from kitchens across Central Texas. Collectively, you all shared more than 50 photos of your breakfasts, lunches, dinners and all the snacks and treats in between. You made peach butter and fig jam, baked bread and birthday cakes and served up at least one big ol’ cherry-topped banana split.

Anne Marie Bloodgood (@annembloodgood), a ballet dancer and photographer based in Austin, tagged a trio of Instagram videos she made over the past few months during her Friday night pizza-making sessions, and Kristina Wolter (@girlgonegrits) used a photo slideshow on Instagram to create a tutorial for making three-ingredient mini handheld apple caramel pies.

Lisa Rawlinson (@fullandcontent) shared a handful of creative ideas, including using roasted spaghetti squash in a cold “noodle” dish with fried tofu, as well as this recipe, which she posted on her blog, fullandcontent.com, for a summer corn salad from Louisiana called Maque Choux.

To see more photos of homemade cherry limeade, salmon roll-ups, shrimp stir-fry and a handful of your takes on tacos, go to bit.ly/austin360cooks.

To submit your photos (or tweets or posts), use the #Austin360Cooks hashtag on social media and we’ll do the rest.

Maque Choux

2 slices bacon, diced

1 Tbsp. European unsalted butter

4 ears of corn, kernel removed

1/2 cup diced red bell pepper

1/2 cup diced yellow onion

1 clove of garlic, minced or pressed

1/2 cup diced tomatoes

1/2 cup chicken broth

1 tsp. Kosher salt

Hot sauce, to taste

Freshly ground black pepper, to taste

Heat a large sauté pan over medium-high heat. ?Add the bacon and sauté for about 5 minutes, then add the butter. ?

Once the butter has melted, stir in the onions and peppers. Sauté for about 8 minutes or until the onions have softened. Stir in the corn and garlic, and sauté for about 2 minutes. Stir in the tomatoes. ?

Pour in the chicken broth, increase the temperature to high and bring to a boil. ?5 Once the liquid has been brought to a boil, cover and reduce heat to low. Cook for about 10 minutes or until the corn is tender. ?6 Remove the lid and stir in the salt, hot sauce, and black pepper. Taste and adjust seasonings as needed. Remove from heat and serve. Serves 8.

— From Lisa Rawlinson, author of the blog Full and Content, fullandcontent.com