Corn Maque Choux

Corn Maque Choux

This traditional south Louisiana side dish (pronounced mock shoe) features fresh-cut corn slow-simmered with onions, bell peppers and rich cream seasoned with a shake of cayenne pepper sauce. Add shrimp, crawfish, Tasso ham or crabmeat for a hearty main dish entree.

Recipe from The Food Channel
SERVINGS
6
PREP TIME
10 mins
TOTAL TIME
30 mins

Corn Maque Choux

This traditional south Louisiana side dish (pronounced mock shoe) features fresh-cut corn slow-simmered with onions, bell peppers and rich cream seasoned with a shake of cayenne pepper sauce. Add shrimp, crawfish, Tasso ham or crabmeat for a hearty main dish entree.

Recipe from The Food Channel
Recipe from The Food Channel
Corn Maque Choux
SERVINGS
6
PREP TIME
10 mins
TOTAL TIME
30 mins
Ingredients
  • 2   tablespoons butter
  • 2   tablespoons bacon drippings (optional)
  • 1   cup finely chopped Vidalia oinion
  • 1/2  cup chopped red bell pepper
  • 2   cups fresh corn kernels cut off the cob (about 3 ears fresh corn)
  • 1/4  cup chicken broth
  • 1   cup heavy cream
  • 1/2  teaspoon sugar
  • 1/2  teaspoon cayenne pepper sauce
  • 1/2  teaspoon fresh thyme leaves
  • 2   tablespoons chopped green onions
  • 1/2  tablespoon chopped flat leaf parsley
  •  Kosher salt and black pepper to taste
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Directions
1. 
Heat butter and bacon drippings in a large non-stick skillet; add onions and saute over medium heat for 5 minutes or until translucent. Add bell pepper and saute an additional 3 minutes.
2. 
Add corn and saute an additional for 3 minutes, stirring frequently. Add chicken broth and simmer for 2 minutes or until liquid has started to evaporate.
3. 
Add cream, sugar and cayenne pepper sauce; simmer over medium-low heat for 5 minutes or until mixture thickens, stirring frequently.
4. 
Add thyme, green onions and parsley and stir to blend. Season to taste with kosher salt and fresh ground black pepper. Keep warm.
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