Corn Maque Choux

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.

Stirring a pan of corn macque choux with a wooden spoon.

I have fond memories of walking into our little green house on William Road and smelling this delicious corn maque choux cooking alongside a pot of steak and gravy. Daddy raised cattle and our home was surrounded by rice fields so rice and gravy was a familiar dish to us. Just thinking about that smell makes me hungry!

No one is quite sure of the definition of Maque Choux, although choux does translate into the word cabbage. According to this article in the Shreveport Times, the dish may have contained cabbage. The article also says that the origin of the dish is believed to have come from the cuisines of plantation slaves and the American Indians.

The blend of cultures all over Louisiana with all of its diversities is what makes the state so beautifully fascinating.

Making The Maque Choux

This recipe is my own momma’s and I appreciate her sharing it with me. Of course, it comes from off the top of her head.

When making this Maque Choux using fresh corn off the cob is best, but frozen whole cut corn is a good substitute.

Cutting fresh corn from cob on wooden cutting board

After cutting the whole corn from the cob, turn your knife over and scrape the milk from the cob. It will add flavor and texture to the corn.

Cutting fresh corn from cob on wooden cutting board

This dish is so easy.

Adding fresh garlic from a press to cooking tomatoes, onions, and bell pepper in a pan.

Cook the vegetables in a little oil until they are soft and falling apart.

A pan of stewed tomatoes, onion, bell pepper, and garlic.

Next, add the corn and seasonings and cook until the corn is done.

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Corn Maque Choux

A close-up of a blue bowl full of corn maque choux.

Corn Maque Choux is a simple dish of smothered corn in a cooked medley of onions, tomatoes, bell peppers, and garlic. It was served in our Cajun home as soon as the corn was ripe from the garden. You can enjoy it all year round using frozen whole cut corn as well.

  • Author: Louisiana Woman
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 5 cups 1x
  • Category: Side Dish
  • Method: Simmering
  • Cuisine: Cajun
Scale

Ingredients

1 pound whole cut corn, fresh cut (about 5 ears) or frozen

1 whole onion or 1 cup, chopped

1 green bell pepper or 1 cup, chopped, any color

2 cloves garlic, pressed

1 large tomato, chopped or 1/2 can diced tomatoes

2 tablespoons extra virgin olive oil

1 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

water

1 teaspoon sugar, optional

Instructions

Saute onion and bell pepper in hot oil for 5 minutes on medium heat, stirring occasionally.

Add tomatoes and cook them for 10 minutes adding the garlic the last few minutes of cooking.

Add corn and seasonings and cook until corn is done, about 10 – 15 minutes.

If the dish needs more liquid, stir in 1/4 cup of water at a time as needed.

Adjust seasoning.

Sugar may be added to sweeten the corn dish.

Notes

The fresher the corn, the sweeter and the crispier the dish. Add a chopped jalapeno pepper with the bell pepper for a little heat.

Keywords: corn maque choux

A close-up of a blue bowl full of corn maque choux.

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.”  

Catherine Marshall



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