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.
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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.
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.
This dish is so easy.
Cook the vegetables in a little oil until they are soft and falling apart.
Next, add the corn and seasonings and cook until the corn is done.
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.