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.
Please note that there are Affiliate Links in the content of Louisiana Woman Blog, and I will earn a commission if you purchase through those links. As an Amazon Associate, I earn from qualifying purchases. I have used these products that are highlighted below, and recommend them for your convenience. Thank you!
I have fond memories of walking into our little green house on William R
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 m
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.Print
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.
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
1 teaspoon sugar, optional
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.
Sugar may be added to sweeten the corn dish.
The fresher the corn, the sweeter and the crispier the dish. Add a chopped jalapeno pepper with the bell pepper for a little heat.
- Category: Side Dish
- Method: Simmering
- Cuisine: Cajun
Keywords: 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?
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.”