Corn Maque Choux

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Nov. 02, 2010

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.


Butter 2 Tablespoon
Bacon drippings 2 Tablespoon
Chopped vidalia onion 1 Cup (16 tbs)
Chopped red bell pepper 1/2 Cup (8 tbs)
Fresh corn kernels 2 Cup (32 tbs) , cut off the cob (Use About 3 Ears Fresh Corn)
Chicken broth 1/4 Cup (4 tbs)
Heavy cream 1 Cup (16 tbs)
Sugar 1/2 Teaspoon
Cayenne pepper sauce 1/2 Teaspoon
Fresh thyme leaves 1/2 Teaspoon
Chopped green onions 2 Tablespoon
Chopped flat leaf parsley 1/2 Tablespoon
Kosher salt To Taste
Black pepper To Taste


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.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 2655Calories from Fat 1312

 % Daily Value*

Total Fat 148 g227.7%

Saturated Fat 84 g420%

Trans Fat 0 g


Sodium 798 mg33.25%

Total Carbohydrates 282 g94%

Dietary Fiber 65 g260%

Sugars 22 g

Protein 50 g100%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet