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- 2 tablespoons (1/4 stick) butter
- 1 cup finely chopped onion
- 1/2 cup chopped red bell pepper
- 2 cups fresh corn kernels (cut from 3 medium ears of corn)
- 3/4 cup heavy whipping cream
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon (or more) hot pepper sauce
- 1 green onion, finely chopped
- 2 tablespoons chopped fresh Italian parsley
- 1 tablespoon chopped fresh basil
Melt butter in large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add bell pepper; sauté until beginning to soften, about 3 minutes. Add corn; sauté 2 minutes. Add cream, thyme, and 1/2 teaspoon hot pepper sauce. Simmer until sauce thickens, about 5 minutes. Mix in green onion, parsley, and basil. Season to taste with coarse salt, pepper, and more hot pepper sauce, if desired.
Corn Maque Choux
Summer is corn picking time and I can’t think of a better way to enjoy the bounty than in a Corn Maque Choux! (That’s pronounced “mock-shoe”.) It’s a simple and delicious Cajun dish of smothered corn cooked in a medley of onions, tomatoes, bell peppers, and garlic.
I have read where you can also add a bit of meat or seafood to the Maque Choux to make it a main dish meal. How versatile is that?
For more corn dishes on the blog, click on these recipes for Amy’s Corn Casserole, Corn Salad With Tomatoes, and Shrimp And Corn Soup.
Let me know what you’re cooking these days. I love hearing from you!
“God is the only one who can make the valley of trouble a door of hope.”
Maque Choux (pronounced Mock-shoe) is creamy, rich stewed corn dish that is most certainly Cajun. The trick to good Maque Choux is using very fresh corn so that you can scrape the pulp and milk out of the cobs which will give the dish it’s distinctive creaminess.
I also like to add some Tasso as a seasoning meat for the pleasant smokiness that it adds to the dish. Bacon also works well, and by all means substitute Bacon drippings for the unsalted butter if you like. Here is the recipe:
Maque Choux Recipe
4 Tbsp Unsalted Butter
1/4 cup Tasso, finely diced
3 Ears of Corn
1/2 cup Onion, finely diced
1/4 cup Celery, finely diced
1/2 cup Green Pepper, finely diced
1 Tbsp Fresh Thyme leaves
1/8 cup Garlic, minced
1 Cup Tomato, diced
1/2 Cup Green Onions, finely sliced
Kosher salt, black pepper and Cayenne to taste
Cut the corn off the cobs using a very sharp knife. The trick is to cut about half way through the kernels, then go back and scrape the cobs with your knife to extract all of the milk into a bowl. Reserve the corn milk.
Melt the butter in a two quart sauce pan, add the Tasso and cook on medium-high heat until slightly brown. Add the corn, onion, celery, bell pepper, Thyme and a healthy pinch of salt and reduce the heat to medium. Cook stirring often for about 15 minutes, or until the vegetables are tender.
Add the garlic, tomatoes, reserved corn milk and another pinch of salt. Cook for another 15 minutes, stirring occasionally.
Add the green onions, salt, black pepper and cayenne to your taste.
Be sure and check out my Index of Creole & Cajun Recipes which provides links to all recipes featured on Nola Cuisine!
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My mom and aunts make delicious maque choux and always use fresh corn. I still love this site and, seriously, your photography is great.
I’m bookmarking this recipe. Thanks!
I love cooking this dish–there are so many variations on it and its delicious–I eat it for breakfast when I have leftovers!
One thing you might want to experiment with is making a “dusting’ of a roux–i.e. after browning the meat, dust the butter/oil with some flour and cook it till it is mahogany colored, then add your trinity. I have done this a few times and it adds a nice complexity to the dish.
But then, there is a lot to be said for letting the vegetables do the talking.
Beautiful photography (as usual) and terrific recipe, also, by now, expected from this site.
One small correction, though, in your history of the dish.
It originated, not with the cajuns, but with southeastern American Indians, (in your neck of the woods, probably Choctaw),long before the arrival of the Acadians. It evolved, modified to taste, by the successive waves of “intruders” settling in an area.
My maternal grandmother, who was a Creek from the hills of northern Alabama (and never got south of Birmingham), made a virtually identical dish she called fried corn and tomatoes (to distinguish it from fried corn). Her fried corn was just fresh sweet corn (prepared by the same 2 – 3 cut and scrape method), bacon or salt pork drippings, a little cream, salt/pepper, and sometimes a little flour, if it didn’t thicken enough for her. It was cooked in a very hot iron skillet, and a browned crust allowed to form under the corn before it was stirred, kinda like scrambling eggs. She and my grandfather (of Creek-English decent) raised, butchered, then salted or smoked all the pork they ate. She maintained (by hand) an almost 2-acre garden in which she grew all their table vegetables and herbs. Like early settlers on the Gulf Coast, if they couldn’t raise it, preserve it, or catch it, they didn’t have it. Necessity can be a mother, but it also produces wonderful stuff like macque choux.
Keep up the great work. You’re really good at what you do, even though a touch historically-impaired.
Nice point Diane, I did fail to mention the Native American origins, I should kick myself for that one. A quote from the wonderful book “Stir the Pot: The History of Cajun Cuisine”, referring to Maque Choux:
As one would suspect, the dish has Native American origins. Early European explorers noted that Native American tribes residing along the lower Mississippi River consumed a dish known to the French as sagamite: maize stewed in bear oil, succotash, and fried cornmeal.
Thanks for calling me out on that. I meant no disrespect to Native American influence, believe me, just pointing to the Cajun evolution of that influence which is Maque Choux.
My Grandmother also tells me of another almost identical “Fried Corn” recipe that you described which was prepared by her Mother. Thanks for sharing.
Have you had Maque Choux over rice? It seems maybe a number of things could be put in this dish to streach it into a one dish meal.
Your a talented man Danno!
For a truly wonderful tasting twist, try adding a pound of crawfish and 2 cups of potatos!
Thats how MawMaw Marceaux did it!
Any suggestions for making this more “substantial”. To bake it possibly like a cornbread pudding.
I sometimes add shrimp or even lumb crab.
You photos are beautiful, and thank you so much for your wonderful, mouth watering recipes.
My mama loves to make this dish and I think hers is one of the best. She has a secret ingredient that might make your hair curl: ketchup. Just a touch. Being somewhat of a food snob, I try making her recipe without it and it just doesn’t taste as good.
I live in California and am about to turn a bunch of these folks onto Maque Choux at the Kindergarten potluck. Poo Yie Yie!
I just like to eat it straight out of the pan standing up…. and scrape the carmelized gratin and eat that off the spatula…. call me a purist.
I was thinking about this and some gumbo. Hmmmm, maybe I’ll just add some andouille and shrimp and call it dinner. I could make some cornsticks to go along side.
My husband makes the most! Not only does he put shrimp but also sausage!!
That sounds amazing Carroll! I ‘ll have to try adding sausage next time! Have a lovely week, Kim
I’ll try to make it this weekend! Thank you for sharing!
I’ve never had that before but it looks really good! In all truth I haven’t had a chance to taste much cajun food at all. I think I would eat it with rice cause rice soaks up juices really nice. Thanks for the recipe!
Wow. I’m so excited I found this post! I’m going to make this, this weekend my family going to love you
This looks delicious and very heart. Thanks for posting!
Your welcome and thank you Christina! Its very good. I hope you get a chance to try it! Kim
This is definitely on my shopping list this week. So happy I found this recipe. Not sure I will find Creole tomatoes, but will look.
This looks delicious. I’m in the mood for soup and wish I was close enough to stop by your house and get fed!
I would love to have you over for dinner if we lived closer to each other. The soup is delicious and easy to make!! Have a great week, Kim
Thank you Jen! I hope you get a chance to cook this recipe for your family. I would love to know how your family likes the recipe.
Thank you for pinning. Have a great week, Kim
I make a dish like this and always awesome….I put a little crab meat in it also
Hi Ron, I never thought about adding crab meat to the recipe. I bet it does taste great!! Have a lovely week, Kim
I haven’t had shrimp in a long while! I must change this!
You should try this recipe Gi Gi ! I would love to know how you like it! Have a lovely week, Kim
I have not heard of Macque Choux before but it sounds perfect for a summer lunch especially with the corn and shrimp.
Hi Agy! You should make it. It ‘s very easy to make you could substitute the Cajun seasonings with salt, pepper, and whatever season you like. Enjoy your Thursday! Kim
This looks delicious! I’ve been looking for some new shrimp recipes!
Thank you Jenny! I hope you get a chance to try it. This recipe is delicious. Enjoy the rest of the week, Kim
Your dishes always look so amazing!
Thank you Allison, you’re a sweetheart!! Enjoy the rest of the week, Kim
Yum! This look really good. I have not made this before and I am always looking for new ideas for meals. Thanks!
Thank you Emily! It really tastes delicious and easy to make. You should try it. Enjoy the rest of your week, Kim
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The Inspiration For This Dish
Enslaved Africans ate some form of corn at almost every meal and have carried through the generations. Learning and drawing inspiration from our Native American brothers and sisters they also created numerous and delicious ways to prepare corn. One of the dishes believed to be born from this mingling of cultures is maque choux which is fried corn with a medley of different vegetables.
I wanted to pay homage to the dish but make it cookout ready so it would be the perfect side dish that doesn't necessarily need to be hot but could be eaten cold or at room temperature. This salad has all the yumminess of traditional maque choux with a twist of crunchy veggies and the beautiful char from the grill.
What's In This Grilled Maque Choux Salad?
This is salad has all the best of summer in one bowl. All you need are a few simple ingredients:
2021 Juneteenth Cookout Lineup
Click here for the full list of all the soulful culinary creatives so you can make your Juneteenth feast!
Are You Ready To Cook?
Food is a huge component in celebrating Juneteenth which was the premise for this virtual cookout so don't forget to check out my amazing foodie friends to round out your Juneteenth meal. And after you make my Grilled Maque Choux Salad, let me know how you like it and show me what you’re working with! Share a photo and tag me on Instagram using @savorandsage and #savorandsage so I can see all your stuff! Eat well friends!
5. Creole Green Beans make a perfect side dish to any Mardi
Best Mardi Gras Side Dishes
from Creole Green Beans make a perfect side dish to any Mardi. Source Image: www.pinterest.com. Visit this site for details: www.pinterest.com
Whether you’re intending a Mardi Gras event with pals and household or simply want to sample some of the country’s most renowned food customs, you’re most likely to discover something in this listing that you will make again as well as once more. Strategy your Mardi Gras food selection with some of the recipes below, and also let the good times roll!.
Corn Maque Choux - Recipes
This dish of fresh corn with trinity vegetables and Cajun seasonings is traditional Acadian French fare. If you cannot find tasso ham, just use smoked sausage, country ham or bacon. This version is a robust side dish, perfect with blackened fish or you can add crawfish, shrimp, crab or toasted okra to serve it as a main dish.
- 4 ears white corn
- 4 ears yellow corn
- 3 T (43 g) unsalted butter
- 1 T (15 ml) bacon drippings, or vegetable oil
- 2 med yellow onions, finely diced
- 1 med green bell pepper, finely diced
- 1 med red bell pepper, finely diced
- 1 T (15 ml) water
- 2 med tomatoes, seeded and diced
- 1 T (10 g) crushed garlic
- ½ tsp (½ g) thyme leaves
- ½ tsp (2½ g) celery salt
- Salt and pepper to taste
- Dash cayenne pepper, optional
- 1-2 T (15-30 g) cream, if needed
- 2 T (6 g) chives, cut into ½-in (13-mm) pieces
- 6 oz (170 g) tasso ham (Cajun-style ham), diced and cooked crisp
- Hot sauce
Shuck the corn, remove all silks and wash. Cut kernels from cob and transfer to a medium bowl. Use the back (dull side) of a knife to scrape off as much of remaining kernel pulp and juice as possible (this helps make the dish thick and creamy) add to kernels and set aside. In a large frying pan over medium low, melt butter and bacon drippings add onions and peppers cook, stirring often, until tender. Add corn, water, tomatoes, garlic and seasonings, stirring to combine. Cook, stirring occasionally, 20-30 minutes or until corn is tender and the mixture is creamy. Add cayenne to taste and cream if needed to adjust consistency. Garnish with chives and ham, and serve with hot sauce.
Maque Choux with Sausage
A classic dish in Louisiana, Maque Choux (pronounced &ldquomock-shoe&rdquo) has Native American and Creole-French roots. While its exact origin remains unclear, it is typically made with corn and tomatoes, cooked together in a skillet with some cream or a roux to thicken the dish and add richness. Variations abound throughout the South some recipes call for okra, bacon, chile peppers, and other ingredients. It is most often served as a side dish, but this version, which is hearty enough to serve as a main dish, includes another Louisiana favorite, spicy andouille sausage, along with okra, red bell pepper, thyme, and a nice amount of heavy cream for richness. This maque choux comes together in minutes once you have all of the ingredients prepped and ready to go. While you can prepare this dish in your trusty cast-iron skillet, our test kitchen recommends using a stainless steel or nonstick skillet to preserve the corn, pepper, and okra&rsquos vibrant color. A cast-iron pan may cause the vegetables to take on a gray tone. To make this Maque Choux with Sausage even more filling, serve it alongside steamed rice or your favorite whole grain or with plenty of crusty bread on the side for mopping up the delicious sauce. When made in the summer with fresh-picked ingredients, this dish will become a new family favorite.
Step 1: Add diced bacon to hot olive oil in a large skillet over medium heat cook and stir until bacon is crisp.
Step 2: Add bell peppers, onion, and garlic cook and stir until nearly tender. Add fresh corn kernels cook and stir until crisp-tender.
Step 3: Stir in butter, and cayenne and black pepper. Season to taste with salt serve.