To make maque choux, the corn, onions, peppers, and tomatoes are braised in a pot with plenty of bacon grease, and then left to simmer with a bit of water or stock until everything is juicy and delicious. Modern additions include cream or milk, butter, and more spices, especially hot sauce. The finished dish is then served as a side or possibly a base for a main dish. Meats or seafood can also be mixed in for a heartier dish. Any way you serve it, maque choux is a delicious, local, and versatile Cajun specialty. Check out our recipe for Shrimp and Corn Soup, Maque Choux for inspiration, or use this basic recipe to start experimenting.
Corn Maquechou (MOCK-SHOE)Edit
from the Louisiana Lagniapp Cookbook: World’s Largest Cajun Cookbook by Mercedes Vidrine Baton Rouge, LA: Claitor’s Publishing Division 1973 Pg. 68.
- 4 cups fresh corn
- 1 medium size onion, chopped
- 2 fresh tomatoes, chopped
- 2 tablespoons butter
- 1/4 medium size bell pepper, chopped
- salt and pepper to taste
Cut corn from cobs and have ready. Chop onion and bell pepper in a bowl and have ready. Chop tomatoes into another bowl and have ready. Melt the butter in a heavy iron pot. Add the onions and bell pepper and saute until wilted. Add corn. Cook and stir over medium heat for about five minutes. Add tomatoes and seasoning to taste. Cover and simmer for twenty minutes, removing the cover often to stir. If mixture becomes too dry, add a fourth cup of water. Serve over rice cooked in a separate pot.
Recipe from Mrs. C. J. Saloom