Maque Choux (Cajun Smothered Corn)

Maque Choux, just before adding water to be simmered

Maque Choux, just before adding water to be simmered

I love maque choux.  In another lifetime, this was one of the regular sides we served, year round.  When the chef made it, we always enjoyed it.  Even though I am only 12o miles, it isn’t something that is served around here, and most people have never heard of it.

The trinity, plus a little bacony goodness

The trinity, plus a little bacony goodness

 Maque choux simply means smothered, or stewed corn.  As with nearly all cajun recipes, you start with (not a roux) the trinity, which is onion, bell pepper and celery.  Our chef always used bacon, because everything is better with bacon, of course.  He also did not use fresh corn on the corn, but canned cream-style corn and regular corn.  Still a great dish!

Here is how I made my maque choux:

  • 1 tablespoon butter or olive oil

  • 1/2 cup minced onion, white, yellow (or red)

  • 1/2 cup celery, minced

  • 1/2 cup green bell pepper

  • 1/2 cup red bell pepper

  • 1 clove garlic

  • 2 pieces bacon, cut into 1-inch pieces

  • 6 to 8 ears corn, kernels cut off

  • reserve 4 ears of corn

  • water

  • salt & pepper

  • Tony’s seasoning

Place butter/olive oil in skillet.  Add onions, celery, bell pepper, garlic, and bacon pieces.  Sprinkle with salt, pepper, and Tony’s. Let cook over medium heat till translucent, stirring often.  As you cut the kernels of corn off the ear, add them to the pot. Throw in 4 of the stripped ears of corn, add a cup of two of water, and let simmer for 30 minutes or so.  Remove the ears of corn, and reduce if too watery.  Taste for seasonings, corn is very sweet, so, usually I just use the Tony’s seasoning instead of salt.  The cayenne plays off nicely with the sweetness of the corn.

 A lot of people add Rotel tomatoes, whatever degree of spiciness you like.  Drain the tomatoes, reserving the liquid, and add back whatever you think the dish needs.  From my taste memory, I think it is better with a little canned cream-style corn, but that’s just not something I keep in my pantry.  My version was still delicious, probably more authentic without the canned corn.   Oh yeah, adding the ears to the pot?  Extracts a little bit more of the corn milk, adding to the flavor.

 Yummy!

Maque Choux, ready to be served

Maque Choux, ready to be served

To know how to freeze your own summer corn to make this later in the year, this is how my husband’s family does it.  Sweet Summer Corn

 

Removing the top layer of corn kernels.  Then, scrape the cob to remove the remaining "milk".

Removing the top layer of corn kernels. Then, scrape the cob to remove the remaining “milk”.

 If you’d like to know more about the Cajun heritage or recipes, this is a great website: http://www.realcajunrecipes.com/heritage/

Advertisements

2 thoughts on “Maque Choux (Cajun Smothered Corn)

  1. Pingback: Canned Corn - What You Should Know! | canningfoodnews

  2. Pingback: Sweet Summer Corn | icookforleftovers

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s