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Teacher Recipes Chatboard

Corn Maque Choux

by Louisiannie

Nov 23, 2009

Maque Choux

Maque Choux (pronounced Mock-shoe) is creamy, rich stewed corn dish that is most certainly Cajun. 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 its distinctive creaminess.

I also like to add some Tasso as a seasoning meat for the pleasant smokiness that it adds to the dish. Bacon also works well, and by all means substitute Bacon drippings for the unsalted butter if you like. Here is the recipe:

Maque Choux Recipe

4 Tbsp Unsalted Butter 1/4 cup Tasso, finely diced 3 Ears of Corn 1/2 cup Onion, finely diced 1/4 cup Celery, finely diced 1/2 cup Green Pepper, finely diced 1 Tbsp Fresh Thyme leaves 1/8 cup Garlic, minced 1 Cup Tomato, diced 1/2 Cup Green Onions, finely sliced Kosher salt, black pepper and Cayenne to taste

Cut the corn off the cobs using a very sharp knife. The trick is to cut about half way through the kernels, then go back and...See More

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