Corn Maque Choux
Summer is corn picking time and I can’t think of a better way to enjoy the bounty more than in a Corn Maque Choux, that’s pronounced “mock-shoe”.
I have fond memories of walking into our little green house and smelling that delicious sweet corn cooking alongside a pot of steak and gravy. Rice and gravy was a familiar main dish to us. My Daddy was a cattle farmer and our home was surrounded by rice fields. Just thinking about that smell makes me hungry!
What’s In The Name
No one is quite sure of the definition of Maque Choux, although choux does translate into the word cabbage. (Maybe the earlier version of the dish contained cabbage.) The name is believed to have come about from the Cajan’s acquaintance with the American Indians in the southern Louisiana region.
The blend of cultures and all of its diversities is what makes that area so beautifully fascinating.
What’s In The Dish
This recipe is my own Mama’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 substitue.
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 Coux
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 5 cups
- Category: side dish
- Cuisine: Cajun
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 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 garlic and cook them for 10 minutes more on medium heat.
Add corn and seasonings and cook on medium heat until corn is done, about 10 – 15 minutes.
If the dish needs more liquid, you may 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.
- Serving Size: 1 cup
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 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.”