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| MAQUE CHOUX |
24 ears of sweet corn**
2 onions, finely chopped
2 large bell peppers, chopped
4 over-sized tomatoes (or 1 15-ounce can whole tomatoes)
1/2 pound butter
2 tablespoons salt
2 tablespoons black pepper
1-2 teaspoon sugar
1. Cut corn off the cob; shave down the cob to get the juice using blunt knife
edge (shave each cob right after cutting kernels from it; then move on to next).
2. Saute onion, bell pepper and tomato in butter for about 10 minutes.
3. Add corn and cook until tender, about 15 minutes. If corn takes longer to
get soft, add some milk and a little more butter.
4. Add salt, pepper, and sugar about five minutes into cooking corn.
EAT
**I started using 1-2 large bags fresh frozen corn when I was short on time.
You don't get the juice but it is a OK substitute.
May also add garlic or celery
2 onions, finely chopped
2 large bell peppers, chopped
4 over-sized tomatoes (or 1 15-ounce can whole tomatoes)
1/2 pound butter
2 tablespoons salt
2 tablespoons black pepper
1-2 teaspoon sugar
1. Cut corn off the cob; shave down the cob to get the juice using blunt knife
edge (shave each cob right after cutting kernels from it; then move on to next).
2. Saute onion, bell pepper and tomato in butter for about 10 minutes.
3. Add corn and cook until tender, about 15 minutes. If corn takes longer to
get soft, add some milk and a little more butter.
4. Add salt, pepper, and sugar about five minutes into cooking corn.
EAT
**I started using 1-2 large bags fresh frozen corn when I was short on time.
You don't get the juice but it is a OK substitute.
May also add garlic or celery
Maque choux pronounced /ˈmɑːkʃu/, approx. "mock shoe") is a traditional dish of southern
Louisiana. It is thought to be an amalgam of Acadian French (Cajun) and Native American
cultural influence, and the name is likely to derive from the French interpretation of the Native
American name.
It is a simple dish that fundamentally contains corn, green bell pepper, tomatoes, onion, and
sometimes garlic and celery.
The trick to good Maque Choux is using very fresh corn so that you can scrape the pulp and
milk out of the cobs which will give the dish it’s distinctive creaminess.
The ingredients are first braised in a pot. Historically bacon grease was used for this, although
this is now more often substituted with various combinations of oil, butter, or cream. The
vegetables are then left to simmer until they reach a juicy, saturated consistency, with chicken
stock or water added as necessary. The dish is finished with salt and a combination of red and
black pepper, and some cooks include hot sauce and a bit of sugar for greater complexity.
Maque choux is usually served as an accompaniment; however, it can also act as a base for a
main meal and use focal ingredients such as bite-sized portions of chicken or crawfish. Shrimp is
often added in the later stages of cooking as well.
Louisiana. It is thought to be an amalgam of Acadian French (Cajun) and Native American
cultural influence, and the name is likely to derive from the French interpretation of the Native
American name.
It is a simple dish that fundamentally contains corn, green bell pepper, tomatoes, onion, and
sometimes garlic and celery.
The trick to good Maque Choux is using very fresh corn so that you can scrape the pulp and
milk out of the cobs which will give the dish it’s distinctive creaminess.
The ingredients are first braised in a pot. Historically bacon grease was used for this, although
this is now more often substituted with various combinations of oil, butter, or cream. The
vegetables are then left to simmer until they reach a juicy, saturated consistency, with chicken
stock or water added as necessary. The dish is finished with salt and a combination of red and
black pepper, and some cooks include hot sauce and a bit of sugar for greater complexity.
Maque choux is usually served as an accompaniment; however, it can also act as a base for a
main meal and use focal ingredients such as bite-sized portions of chicken or crawfish. Shrimp is
often added in the later stages of cooking as well.
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