Corn Maque Choux Recipe Video

This traditional south Louisiana side dish (pronounced “mock shoe”) features fresh-cut corn slow-simmered with onions, bell peppers and rich cream seasoned with a shake of cayenne pepper sauce. Add shrimp, crawfish, Tasso ham or crabmeat for a hearty main dish entree.

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
CuisineCourse
MethodSpeciality
Main Ingredient, Interest Group

Ingredients

 
2 tablespoons butter
 
2 tablespoons bacon drippings (optional)
 
1 cup finely chopped Vidalia onion
 
1/2 cup chopped red bell pepper
 
2 cups fresh corn kernels cut off the cob (about 3 ears fresh corn)
 
1/4 cup chicken broth
 
1 cup heavy cream
 
1/2 teaspoon sugar
 
1/2 teaspoon cayenne pepper sauce
 
1/2 teaspoon fresh thyme leaves
 
2 tablespoons chopped green onions
 
1/2 tablespoon chopped flat leaf parsley
 
Kosher salt and black pepper to taste

Directions

Heat butter and bacon drippings in a large non-stick skillet; add onions and sauté over medium heat for 5 minutes or until translucent. Add bell pepper and sauté an additional 3 minutes.
Add corn and sauté an additional for 3 minutes, stirring frequently. Add chicken broth and simmer for 2 minutes or until liquid has started to evaporate.
Add cream, sugar and cayenne pepper sauce; simmer over medium-low heat for 5 minutes or until mixture thickens, stirring frequently.
Add thyme, green onions and parsley and stir to blend. Season to taste with kosher salt and fresh ground black pepper. Keep warm.

Editors Review

Here is a traditional south Louisiana side dish, combined with the flavors of Vidalia onion, red bell peppers and chicken broth along with rich heavy cream which gives it a an excellently flavorful and superbly delicious taste. Watch the video to see step by step instructions. Certainly a nice hearty dish idea for a perfect summer dinner!
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