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corn maque choux

(5 ratings)
lazyme5909 avatar
Recipe by
Vicki Butts (lazyme)
@lazyme5909
Grapeview, WA

Pronounced "mock shoe," this Louisiana staple (which is like a succotash) is a Cajun take on a Native American dish. From Bon Appetit, October 2008.

(5 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For corn maque choux

  • 2 Tbsp
    butter
  • 1 c
    finely chopped onions
  • 1/2 c
    chopped red bell pepper
  • 2 c
    fresh corn kernels (cut from 3 medium ears of corn)
  • 3/4 c
    heavy whipping cream
  • 1 tsp
    chopped fresh thyme
  • 1/2 tsp
    hot pepper sauce, or more to taste
  • 1
    green onion, finely chopped
  • 2 Tbsp
    chopped fresh italian parsley
  • 1 Tbsp
    chopped fresh basil
  • coarse kosher salt

How To Make corn maque choux

  • 1
    Melt butter in large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes.
  • 2
    Add bell pepper; sauté until beginning to soften, about 3 minutes.
  • 3
    Add corn; sauté 2 minutes.
  • 4
    Add cream, thyme, and 1/2 teaspoon hot pepper sauce. Simmer until sauce thickens, about 5 minutes.
  • 5
    Mix in green onion, parsley, and basil. Season to taste with coarse salt, pepper, and more hot pepper sauce, if desired.
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