Cajun Corn Maque Choux
Maque Choux – pronounced “mock shoe” – is a traditional southern side dish commonly found in Louisiana thought to be a blend of Cajun and American Indian cooking. Maque choux is often served as a side but may easily be transformed into a main dish by adding some shrimp, crawfish, cubed chicken, tasso(spicy ham), andouille sausage, tofu or whatever strikes you. You’ll see variations including the use of tomatoes, celery, chicken stock, bacon, jalapenos as well as different herb and spice combinations. This may be made dairy free by sauteing the veg in vegetable oil or using bacon fat (and then adding the crisped bacon to the dish at the end of cooking). You may sub the cream for chicken or vegetable stock. This dish works well with anything grilled or roasted. You’ll often see it on a southern Thanksgiving table. Frozen corn may be used in place of fresh, so this dish works year round. Enjoy!
|Cajun Corn Maque Choux|| |
- 2 tablespoons butter
- 1 cup finely chopped onion
- ½ cup chopped red bell pepper (or any color you’ve got on hand – I had green)
- 3 cups fresh corn kernels (cut from 4 to 5 medium ears of corn)
- ⅓ cup heavy cream
- 1 teaspoon chopped fresh thyme
- ½ teaspoon (or more) hot pepper sauce (optional)
- 1 scallion, finely chopped
- 2 tablespoons chopped fresh Italian parsley
- 1 tablespoon chopped fresh basil
- kosher salt
- 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 and sauté 2 minutes. Add cream, thyme, and ½ teaspoon hot pepper sauce. Simmer gently for about 5 minutes. Mix in green onion, parsley, and basil. Season to taste with coarse salt, pepper, and more hot pepper sauce, if desired.
EAT WELL AND BE WELL