Maque choux (pronounced "mock shoe") is a classic Cajun recipe of corn smothered in a medley of onions, tomatoes, bell peppers, and garlic. It's the perfect example of Louisiana cooking for a side dish that's so easy to prepare.
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I fondly remember walking into our home in south Louisiana and smelling delicious corn maque choux cooking on the stove. It was usually beside a pot of steak with gravy. Daddy was a cattle farmer, and rice fields and pasture land surrounded our home, so rice and gravy were served often. Just thinking about that smell makes me hungry!
The definition of Maque Choux isn't obvious, although choux does translate into the word cabbage. The dish may have originated from the African American cuisine and native American influences of Louisiana. The blend of cultures and diversities makes Louisiana an extraordinary place.
For another corn-based side dish, try Amy's Corn Casserole. It's a cheesy baked corn dish made with a cornbread mix.
Hungry for a salad made with corn? Here's a refreshing Corn Salad With Tomatoes that hits the spot. Also, this Shrimp And Corn Soup is a healthy recipe. It has a spicy tomatoey broth that balances the sweetness of corn and shrimp flavors. Warmth for the body, good for the soul!
Ingredients
This corn maque choux recipe is my Mama's, and I appreciate her sharing it. Of course, it comes from off the top of her head, but I managed to write it out so I can share it with you!
- Extra virgin olive oil - to use in sauteeing the vegetables.
- Onion - chopped yellow onions.
- Green bell pepper - adds the perfect flavor to the onion.
- Tomato - chopped fresh tomato or half a can of diced tomatoes.
- Garlic - a pressed clove.
- Corn - fresh corn kernels off the corn cob (about five ears of corn) or frozen corn.
- Salt - to enhance all of the flavors.
- Cayenne pepper or fresh ground black pepper - for a spicy flavor.
- Water - if needed during cooking.
- Sugar - adding more sweetness to the dish is optional.
- Green onions - chopped for garnishing the finished dish.
Instructions
When making this Maque Choux, fresh sweet corn off the cob is best, but frozen whole-cut corn is an excellent substitute.
First, heat the oil in a large skillet or Dutch oven. Then sauté onion and bell peppers in hot oil for 5 minutes on medium heat, stirring occasionally until soft. Add tomatoes and cook them for 10 minutes. Now, stir in the garlic. Always add garlic during the final stages of cooking the other vegetables so it doesn't burn.
Next, stir in the corn and seasonings and cook until corn is done, about 10 - 15 minutes. Stir in about a fourth cup of water if more liquid is needed.
Adjust seasoning to taste by adding more seasoning. For more sweetness, you can sweeten it with sugar or your favorite sweetener.
HINT: Add one can of creamed corn for a creamier consistency.
Storage
Keep refrigerated in an air-tight container for up to five days or freeze for up to three months in the freezer.
Related
Looking for other side dish recipes like this Cajun corn maque choux? Try these:
Pairing
These are some of my favorite dishes to serve with corn maque choux:
Top Tip
When cutting the fresh corn from the cob, turn your knife over and scrape the natural milk from the ear of the corn. It will add flavor and texture to the dish.
Substitutions
- Bacon grease or vegetable oil will do, like Canola oil instead of olive oil.
- White or red onions may be used instead of yellow onions.
- Red peppers can be added or replaced with green bell pepper.
- Any blend of Cajun seasonings will flavor this classic Cajun side dish well in the place of salt and pepper.
Variations
- Add chopped jalapeño pepper to the onion and green peppers while sauteeing for more spicy heat.
- Add crumbled bacon for more of that irresistible bacon flavor.
- Pour one can of creamed corn or a bit of heavy cream into the finished dish for a creamier consistency.
FAQ
How do you cook corn maque choux?
Sautee onion and pepper in oil, and add tomatoes, corn, and seasoning. Continue cooking until the corn is done.
What makes maque choux different?
The corn is cooked in sauteed vegetables, which is called smothering the key ingredient, which is corn.
Is corn maque choux gluten free?
Yes, no gluten ingredients are included in this traditional Cajun side dish. Only vegetables, oil, and seasoning make up this traditional maque choux recipe.
Print
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.
- Total Time: 45 minutes
- Yield: 5 cups 1x
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 chopped whole onion, or 1 cup
- 1 cup green bell pepper, or 1 cup
- 1 large chopped tomato, or ½ can diced tomatoes
- 2 cloves garlic, pressed
- 1 pound whole cut corn, fresh cut (about 5 ears) or frozen
- 1 teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- water, as needed
- 1 teaspoon sugar, optional
Instructions
- Sauté 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.
- Stir in ¼ cup of water at a time if more liquid is needed.
- Adjust seasoning to taste by adding more salt and pepper.
- 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.
- Any color bell pepper will work in this recipe.
- Add 1 can of creamed corn for creamier consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Simmering
- Cuisine: Cajun
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"God is the only one who can make the valley of trouble a door of hope."
Catherine Marshall
LISA ATKINS says
Yummmm. Got to get going on this for sure! ESAUS, Here I come!
Margaret Tot Barnes says
Love your recipes!! Thank you for sharing!
Louisiana Woman says
My pleasure, and thank you!
Richard Miller says
Is this served cold or hot?
Louisiana Woman says
Hello, the Corn Maque Choux is served hot or warm. I have not eaten it any other way. Thanks for asking!
Jwan Joslin says
I have only made Maque Choux using hominy. Why are none of the recipes on line using hominy?
Louisiana Woman says
I'm not sure why. I haven't heard of it made with hominy before, but it sounds great! I did see a Cauliflower Maque Choux made with hominy and corn online.