MAQUE CHOUX RECIPE
Corn and summer go together like peanut butter and jelly. Corn Maque Choux is one of my favorite dishes to make in the summer to celebrate the glory of corn. Maque Choux (pronounced “mock shoe), is a vegetable dish popular in Southern Louisiana. Common ingredients include corn, onions, celery, bell peppers, and tomatoes all braised until they soften. This is typically a side dish, but can also be the main star of the show as a main dish.
HISTORY OF MAQUE CHOUX
Corn maque choux is a traditional Cajun dish of Louisiana that’s thought to be a combination of Native American and Creole cultural influences. The name is likely a French interpretation of a Native American dish name that uses corn, one of their indigenous “Three Sisters” crops. It could also come from the Cajun French term maigrchou, which means “thin child” and may refer to the cream added to thin out the dish.
Another version is the influence of French Creoles of color, slaves, and many early Spanish settlers who made a dish of toasted cornmeal called “machica.” Still, another theory is the possible origin of the phrase moque-chou, which is translated from the French language to mean mock cabbage, indicating that cabbage was once used in the recipe.
Still, some historians believed the Acadian French, referred to as Cajuns, brought maque choux to Louisiana when they immigrated from Canada to Louisiana in the late 1700s. What most likely happened was the Native Americans introduced them to dishes like succotash, which uses corn, and the dish evolved into what we see today.
ANATOMY OF MAQUE CHOUX
At its most basic level, maque choux is made with fresh corn, onion, bell pepper, and spices.
Corn
Fresh corn is the star of the dish. If fresh corn is not available, you can use frozen corn. The last resort is canned corn, but I highly suggest, using fresh corn to eat in-season produce. Fresh corn will also give you the “milk” from the corn on the cob, and you can do this by using the back of the knife along the cob once you have stripped the kernels.
You can grill the corn first with the husk on, or you can pop in the oven with the husk on, for about 30 minutes at high heat, 400°.
Peppers
Traditional maque choux recipes call for green bell peppers, but I prefer the red bell peppers because it’s sweeter, enhancing the corn’s flavor. It’s also more visually appealing using red bell peppers versus green bell peppers.
Onion
You can use any variety of yellow or white onions, but I prefer Vidalia onions for this as they are sweeter. Stay away from red onions for maque choux as they are too strong and will overpower the other vegetables.
Bacon
I like using thick-cut bacon as it lends a smokier flavor profile. I leave about 1-2 tablespoons in the pan and drain (or save) the rest. You can also use tasso or spicy or smoked meat.
MODERN MAQUE CHOUX
Modern variations of maque choux may contain poblano peppers, jalapeno peppers, or celery to enhance the texture. Canned tomatoes or fresh tomatoes are also used, with the addition of okra and.
Andouille sausages and chicken are also used in traditional versions. For this recipe, I am using shrimp as I love how it pairs well with the delicate flavors of the vegetables.
MAQUE CHOUX VS SUCCOTASH
While the two dishes may appear to look the same, succotash traditionally contains legumes of some kind, whereas maque choux does not.
Tips for Cooking:
- when harvesting the milk of the corn, don’t try to cut the kernels with one deep cut of the knife. Instead, cut through the lower part of the kernel just slightly above the cob so that you cut it open and capture as much “milk” as possible. Next, go back and with the dull side of the knife, scrape off the rest of the “milk.”
- To cut the kernels, place a smaller bowl upside down inside a large bowl. Place the ear of corn on the smaller bowl, and cut the kernels off. The kernels will fall inside the large bowl.
THE RECIPE
Discover the tantalizing harmony of flavors and vibrant colors in every bite of maque choux, a beloved Louisiana dish. Imagine sweet corn kernels mingling with sautéed bell peppers, onions, and a hint of spicy cayenne, creating a symphony of tastes that dance on your palate.
WHAT YOU WILL NEED:
- 3 slices thick-cut bacon, cut into 1/2-inch pieces
- 1 tablespoon unsalted butter
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 jalapeno, seeded and diced
- 1 cup diced yellow onion
- 1/2 cup diced celery
- 2 cloves garlic, sliced
- 4 cups fresh corn kernels (about 8 ears)
- 1 cup heavy whipping cream
- 1 1/2 teaspoons Creole seasoning
- 1 teaspoon Kosher salt
- 1 tablespoon olive oil
- 2 teaspoon blackening seasoning
- 1 pound peeled and deveined large fresh shrimp (tails left on)
- Garnish: sliced green onions, fresh basil
Equipment Needed
Step 1: In a large skillet, cook bacon over medium-high heat until crisp, 7 to 8 minutes. Remove using a slotted spoon, and let drain on paper towels, reserving 2 tablespoons dripping in skillet. Crumble the bacon.
Step 2: Add butter to drippings, and heat over medium heat until butter is melted. Add bell peppers, jalapeno, yellow onions, green onion, celery, and garlic; cook, stirring occasionally, for 4 to 5 minutes. Add corn, and cook, stirring frequently, until vegetables are tender, 5 to 6 minutes. Add cream, Creole seasoning, and salt, and cook, stirring frequently, until cream has reduced slightly, 3 to 4 minutes.
Step 3: In a large skillet, heat oil over medium-high heat.
Step 4: Sprinkle blackening seasoning all over shrimp, and add to skillet with oil. Cook until browned, about 1 1/2 minutes per side. Serve over corn maque choux. Top with bacon. Garnish with green onions and basil, if desired.
Maque Choux with Cajun Shrimp
[stars_rating_avg]Ingredients
3 slices thick-cut bacon, cut into 1/2-inch pieces
1 tablespoon unsalted butter
1 red bell pepper, diced
1 orange bell pepper, diced
1 jalapeno, seeded and diced
1 cup diced yellow onion
1/2 cup diced celery
2 cloves garlic, sliced
4 cups fresh corn kernels (about 8 ears)
1 cup heavy whipping cream
1 1/2 teaspoons Creole seasoning
1 teaspoon Kosher salt
1 tablespoon olive oil
2 teaspoon blackening seasoning
1 pound peeled and deveined large fresh shrimp (tails left on)
Garnish: sliced green onions, fresh basil
Instructions
In a large skillet, cook bacon over medium-high heat until crisp, 7 to 8 minutes. Remove using a slotted spoon, and let drain on paper towels, reserving 2 tablespoons dripping in skillet. Crumble the bacon.
Add butter to drippings, and heat over medium heat until butter is melted. Add bell peppers, jalapeno, yellow onions, green onion, celery, and garlic; cook, stirring occasionally, for 4 to 5 minutes. Add corn, and cook, stirring frequently, until vegetables are tender, 5 to 6 minutes. Add cream, Creole seasoning, and salt, and cook, stirring frequently, until cream has reduced slightly, 3 to 4 minutes.
In a large skillet, heat oil over medium-high heat.
Sprinkle blackening seasoning all over shrimp, and add to skillet with oil. Cook until browned, about 1 1/2 minutes per side. Serve over corn maque choux. Top with bacon. Garnish with green onions and basil, if desired.
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Nutrition Facts
Calories
631.38
Fat
41.47 g
Sat. Fat
20.23 g
Carbs
38.08 g
Fiber
5.41 g
Net carbs
32.69 g
Sugar
15.46 g
Protein
34.02 g
Sodium
1214.62 mg
Cholesterol
275.15 mg
