Cajun-inspired

Corn Maque Choux with Tomatoes and Peppers

Fresh corn, tomatoes, and the Cajun trinity simmer with their own corn milk for a buttery Louisiana summer side with gentle heat.

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Corn Maque Choux with Tomatoes and Peppers

Maque choux, pronounced MOCK-shoo, is a Louisiana corn dish built for the height of summer.

Fresh kernels cook with onion, bell pepper, celery, tomato, and a little cayenne until the vegetables are tender and the skillet turns naturally creamy.

Louisiana versions vary: some include bacon, tasso, seafood, or cream.

I keep this one produce-forward and scrape the cobs after cutting away the kernels.

That extra corn milk gives the pan body and sweetness without covering the flavor of the vegetables.

A wide skillet and a gentle simmer are the useful details.

The vegetables need room to soften before the corn goes in, and the finished kernels should stay plump rather than cooking down to a puree.

Serve the maque choux with grilled fish, chicken, barbecue, or any main dish that benefits from a spoonful of sweet, savory corn.

For something else to cook in the same spirit, try Weeknight Chicken and Sausage Okra Gumbo or Cajun Shrimp, Red Bean, and Rice Skillet or Charred Miso Butter Corn Ribs or Garlic Parmesan Green Beans.

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Directions

  1. Set a wide bowl on a damp kitchen towel. Cut the corn kernels from the cobs into the bowl, then run the dull side of the knife down each cob to scrape the corn pulp and milk into the kernels.
  2. Melt 2 tablespoons butter in a 12-inch skillet over medium heat. Add the onion, both bell peppers, celery, and 1/2 teaspoon salt. Cook for 6 to 8 minutes, stirring occasionally, until softened but not deeply browned.
  3. Add the garlic, thyme, cayenne, and black pepper. Cook for 30 seconds, stirring, until fragrant.
  4. Increase the heat to medium-high. Add the corn with its pulp and milk, the tomato, and the remaining 1/2 teaspoon salt. Cook for 5 to 6 minutes, stirring often, until the corn brightens and a few kernels begin to brown at the edges.
  5. Pour in the vegetable stock and reduce the heat to medium-low. Simmer for 8 to 10 minutes, stirring occasionally, until the vegetables are tender and the liquid lightly coats the corn.
  6. Remove the skillet from the heat. Stir in the remaining 1 tablespoon butter and half the green onions. Taste and adjust the salt and cayenne, then finish with the remaining green onions and serve warm.

Nutrition

Nutrition Information

Estimated per serving: 165 calories, 4 g protein, 26 g carbohydrates, 7 g fat. Values vary with corn size and butter measurement.

Variations

Recipe Variations

- Cook 4 ounces diced bacon or tasso in the skillet first, then use 1 tablespoon of the rendered fat in place of the first tablespoon of butter.
- Fold in 8 ounces cooked Louisiana crawfish tails during the final 3 minutes of simmering.
- Replace the green bell pepper with a poblano for a slightly smokier skillet.

Notes

  • For frozen corn, thaw 4 cups and pulse 1 cup with 2 tablespoons of the stock until coarsely crushed. Stir it back into the whole kernels to replace the body normally supplied by fresh corn milk.
  • Use a 12-inch skillet so moisture can evaporate. A smaller crowded pan will steam the vegetables and keep the corn from developing browned edges.
  • Refrigerate leftovers in a covered container for up to 4 days. Reheat gently in a skillet with a splash of stock or water.

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