Maque Choux
Maque choux (pronounced: "mock SHOE") is a traditional dish of southern Louisiana. It is thought to be an amalgam of Acadian French (Cajun) and Native American cultural influence, and the name is likely to derive from the French interpretation of the Native American name.
It contains corn, green bell pepper, onion, and sometimes garlic, celery, and tomato. The ingredients are braised in a pot. Historically bacon grease was used for the braising stage, although various combinations of oil, butter, or cream may be substituted. The vegetables are then left to simmer until they reach a tender consistency, with chicken stock or water added as necessary. The dish is finished with salt and a combination of red and black pepper. Some cooks include hot sauce and a bit of sugar for greater complexity.
Maque Choux
6 ears fresh corn (about 3 cups)
4 tablespoons butter
1 chopped onion
1 chopped bell pepper
2 ribs chopped celery
2 chopped, peeled and seeded tomatoes
1 teaspoon salt
½ teaspoon Creole Seasoning
½ teaspoon black pepper
2 tablespoons sugar
½ cup evaporated milk
Shuck the corn and remove the cornsilk. Cut the corn off the cob over a bowl, then scrape the knife along the cob to get all of the ‘milk'.
Melt the butter in a large saucepan. Add the onion, bell pepper, celery and tomatoes and saute for about 10 minutes. Stir in the salt, Creole Seasoning, pepper and the corn (with ‘milk'). Stir in the sugar and evaporated milk, reduce the heat to a simmer and cook until the corn is tender, about 10-15 minutes. Adjust the seasonings.
Add cooked chicken or even crawfish tails to make a one-dish meal.
Maque Choux
from http://www.cookinglouisiana.com/
Cajun country has many favorites and this Corn Maque Choux is one. Maque Choux is not a french phrase but is supposedly of American Indian origin. Corn and tomatoes were always in abundance. The following is the old traditional method. You can also use canned whole kernel combined with cream style corn.
You can vary this dish by adding crawfish, chicken or sausage. Be creative!
8 whole ears of fresh corn (4 cups)
(or) substitute 3 cans whole kernel plus 1 can creamed corn
1 chopped onion
1/2 chopped bell pepper
1 stalk diced celery
Handful of chopped green onions
1 cup (about) salt meat cubed
1 tbs. bacon grease or cooking oil
1 lg., very ripe homegrown tomato - peeled and cut up
or substitute 1 can stewed tomatoes
Salt & pepper to taste
Shuck and clean corn. Get a bowl. Use a sharp knife to remove corn from cobs by cutting part way then making a second pass. Flip the knife edge to the dull side and scrape the cob to remove the corn milk.
In a saucepan cook onion and salt meat until lightly brown. Add bell pepper and celery and sauté till soft. Add corn and tomato, cover, and smother about 30 minutes. Add seasonings and green onions; cover and simmer on low about 10 minutes. Taste and re-season.
This may be served as a side for most pork dishes like chops or roast. In the "olden days" (I love that saying!) it was served over rice as a staple main dish.
Use what's left over and make Maque Choux Cornbread or freeze it and put it in your next Corn Soup.
