Corn Maque Choux
I love corn maque choux. It is a Louisiana dish, likely a mixture of at least two cultures, Creole and American Indian. The French sound is possibly their best attempt to speak what was unpronounceable to them. Fun stuff for a food anthropologist, but let’s eat it instead of talk about it.
The single best thing you’ll need to make spectacular maque choux is fresh corn. The cob retains a starchy milky liquid which comes free when you scrape the cob with the back side of your knife. Use the same technique for creamed corn.
Corn Maque Choux
A staple of Creole cuisine and a wonderful flavor accompaniment to any plate, corn maque choux is easy to make and well worth it.
Ingredients
Corn Maque Choux ingredients
- 5 ea Ears of corn, shucked
- 1/2 C Bacon fat or lard or butter
- 2 C Medium diced onion* I prefer red for flavor
- 1 C Medium diced green pepper*
- 1 C Medium diced celery*
- 1 C Medium diced fresh tomatoes Canned if needed
- 1 T Sugar
- 2 T Coarse corn meal
- 1 C Heavy cream
- as needed Salt and pepper
- * Dices the same size as the corn kernels
Instructions
Make the corn maque choux
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Cut the corn from the cob. Hold the cob in a work bowl or pot large enough to hold lots of corn. Place the edge of the knife blade near the tip of the corn and, cautiously, press forward and down in short motions as you slice the corn from the cob. Get as close as you can to the cob to get as much of the kernel of corn. If you strike the cob, just pull back a bit and continue.
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Once all the corn is removed from the cob, use the back of the knife and, in the same pan or bowl, scrape the cob to remove all the creamy starchy goodness. That is what helps make the dish creamy when it is done and a delight to eat
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If you used the pot for the cutting of the corn, remove the corn to another container, wash the pot and put it to heat on the stove. When it is hot, add the oil or bacon fat. Then add the onions, peppers and celery. Allow to cook until the onions start to turn translucent, but not start to brown. Add the corn, the corn squeezings and the sugar. Stirring often, allow this to come to a boil.
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Add the tomatoes, corn meal and cream. Bring to a boil, reduce to a simmer, cover and cook 1 hour.
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Check in the first 15 minutes often to make sure the corn isn’t sticking or burning. Just before serving, add the spices. Enjoy.
This is a grand side dish (you can add a pork product of your choice, tasso or Andouille being obvious first picks to make it a meal) for ribs or baked or grilled chicken. Also, pretty tasty under some crab cakes.
If it’s February and you simply must make maque chop and there is no fresh corn about, use frozen, add a 1/2 cup of water and double up the corn meal. It will more than serve but fresh is best.
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