Corn Maque Choux

Vicki Butts (lazyme)


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.


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15 Min
15 Min
Stove Top


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2 Tbsp
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
green onion, finely chopped
2 Tbsp
chopped fresh italian parsley
1 Tbsp
chopped fresh basil
coarse kosher salt

How to Make Corn Maque Choux


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

Printable Recipe Card

About Corn Maque Choux

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Cajun/Creole

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