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.
Keywords: corn maque choux