Easy Maque Choux

Maque Choux. Weird words, right?  My analysis tells ME they’re French Creole pronounced like “mock shoe.”  It’s a corn-based dish that's super in style within the a lot of southern elements of La. A cooked dish of kinds, it's as many ranging ingredients because it will strategies to create it.

Easy Maque Choux

I’ve been a large Maque Choux fan ever since I tasted it at this wonderful very little Acadian place round the corner from my check room.  

Onions and peppers ar saute down in butter, then garlic, corn, tomatoes, and a generous splash cream ar accessorial and therefore the mixture is reduced till the sauce is thick. It’s really easy, so delicious!

Easy Maque Choux


  • 1 medium onion, diced
  • 1 green bell pepper, seeded and diced
  • 1 clove garlic, minced
  • 2 tablespoons bacon grease or butter
  • 1 (14 to 16-ounce) bag frozen sweet corn
  • 1 (14.5-ounce) can petitie diced tomatoes, drained
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • Creole seasoning (optional)


  1. In a large skillet or dutch oven, melt the bacon grease or butter over medium heat. Add the oninon and peppers and cook until they are tender - about 5 minutes. Add the garlic and cook, sitrring frequently, for 1 minute.
  2. Add the corn, tomatoes, and heavy cream and stir to combine. Add the salt and reduce the heat to a low simmer. Cook, uncovered, for 15 to 20 minutes or until the corn is cooked through and most of the liquid had evaporated. Adjust seasoning to taste, adding Creole seasoning, if desired. Allow to rest about 5 minutes to allow the mixture to thicken before serving.

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