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.
I’m an Amazon Associate. Please note that there are Affiliate Links in the content of the Louisiana Woman Blog, and I will earn a commission if you purchase through those links. 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.
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.
And for more recipes to go with this corn dish all year round, check out 20 Cajun Thanksgiving Recipes For Your Holiday Menu. From appetizers to desserts, they may steer you away from your traditional Thanksgiving meal, but they won't disappoint!
Making The Maque Choux
This recipe is my
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.
PrintRecipe
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
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."
Catherine Marshall
