Corn Maque Choux

3
Vicki Butts (lazyme)

By
@lazyme5909

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.

Rating:

★★★★★ 3 votes

Comments:
Serves:
4
Prep:
15 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

  • 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

Step-by-Step

  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.

Printable Recipe Card

About Corn Maque Choux

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




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