Maque Choux

maque choux

This traditional Native American dish is very popular in Cajun country (and pronounced 'mock SHOE'). It's so simple that it's easy enough for every day meals. Fresh corn is the usual for the 'milk' leached from the kernels, but frozen will do in a pinch.

Hands-On Time: 10 minutes
Ready In: 25 minutes
Yield: 4 servings


    4 Tablespoons unsalted butter
    3 ears fresh corn
    1/4 cup diced celery
    1/2 cup diced onion
    1/2 cup diced peppers - red, yellow and green
    3 cloves garlic - minced
    1 cup seeded and diced tomato
    2 Tablespoons light cream
    1 teaspoon dried thyme leaves
    1/2 teaspoon salt


  1. Remove corn from cobs and set aside.
  2. Heat butter in a medium skillet. Add onion, peppers, corn and celery. Cook for 10 minutes, or until onions begin to soften.
  3. Add tomatoes, thyme, cream and salt. Stir and cook for 5 minutes longer. Serve hot.
See more recipes from Anne Coleman (aka Short Order Mom).

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