Maque choux
Maque choux, from above
VegLouisiana

Maque choux

Corn scraped off the cob and braised in butter and cream with the trinity. Cajun summer in a skillet.

25 minTime
6 gProtein each
mildSpice
Corn, Cajun style2 chapters · 1 min read

Make it your way

Grandma's wayFresh corn braised with the trinity, tomato, butter and cream.
The original
257kcalsame
6 gproteinsame
5 gfibresame
25minutessame

Maque choux.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Sweet corn kernels (corn kernels)kernels from 5 cobs, plus the scraped milk
Butter3 tbsp
Onion1, chopped
Capsicum (green capsicum, green bell pepper)½ green bell pepper, diced
Celery1 stalk, diced
Garlic2 cloves
Tomato1, diced
Fresh cream (thickened cream, heavy cream)¼ cup
Red chilli powder (indian red chili powder)a pinch of cayenne
Paprika¼ tsp
Saltto taste
Black peppera pinch
Spring onion (green onion, scallion)2, sliced

Method

4 steps
  1. 1Cut the kernels off the cobs, then scrape each cob with the back of a knife to catch the milky juice.
  2. 2Melt butter and cook onion, pepper and celery until soft. Add garlic.
  3. 3Add corn and its milk, tomato, cayenne and paprika. Cook, stirring, 10 minutes.
  4. 4Stir in cream, simmer 2 minutes, season and finish with spring onions.
Serve it like this

Spoon into a warm bowl with spring onions on top. Serve beside blackened fish, fried chicken or pork chops.

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Make it a meal

What goes with Maque choux: a bread or rice, a side, something to drink and something sweet.

Bread or rice Cornbread35 min
Bread or rice Methi thepla40 min
With a main Blackened fish20 min
With a main Southern fried chicken60 min
With a main Smothered pork chops60 min
To drink Sol kadhi40 min
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