Maque Choux, pronounced “mock shoe,” is believed to have originated with Canadian settlers in the Louisiana bayous. This dish beautifully combines Native American and Cajun/Creole culinary traditions. The essence of Maque Choux lies in using fresh, seasonal ingredients, making the most of an abundant corn harvest.
My recipe includes the traditional ‘milk’ from the corn to enhance its sweetness and texture, balancing the spice. Add protein to make it an entrée. This quick, easy one-pot dish will bring vibrant flavor and color to your next outdoor gathering.
Maque Choux
4 Servings
Equipment Needed
• Sharp knife
• Mixing bowl
• Heavy skillet
• Spatula
Ingredients
• ¼ C thick bacon, diced
• 3 ears of corn (or 2 cups canned)
• ½ C yellow onion, finely diced
• ¼ C celery, finely diced
• ½ C green bell pepper, finely diced
• 1 T thyme leaves, fresh
• 1 garlic clove, minced
• 1 C tomato, diced
• ½ C green onions, finely sliced
• pinch of sugar
• Kosher salt, black pepper, and cayenne to taste
Preparation
Cut the corn off the cobs using a very sharp knife. The trick is to cut about halfway through the kernels, then go back and scrape the cobs with your knife to extract all of the “milk” into a bowl. Reserve the corn milk.
Cook the bacon on medium-high heat until slightly brown. Add the corn, onion, celery, bell pepper, thyme, and a healthy pinch of salt. Reduce the heat to medium. Cook, stirring often, for about 15 minutes until the vegetables are tender.
Add the garlic, tomatoes, reserved corn milk, and another pinch of salt. Cook for another 15 minutes, stirring occasionally.
Add the green onions, salt, black pepper, and cayenne to taste. Serve with chicken or shrimp, or pack some for your picnic basket.
