Maque Choux
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Author Notes: I’m convinced this delicious Creole side dish is the ultimate accompaniment to grilled food. A friend from New Orleans, Melvina Johnson, used to bring it to ALL our summer barbecues. We really let her have it if she dared to bring anything different. - ChefJune - ChefJune
Food52 Review: ChefJune's Maque Choux was quite delicious. When I read the recipe, I thought it would be more like the dish I remembered if I added bacon, so (with ChefJune's permission) I sauteed about 1/4 pound of bacon (cut in lardons) in a couple of tablespoons of olive oil to start. The bacon added a sweet smokiness that was just addictive. In order to turn it into a main dish, I cooked some jumbo shrimp in the stew at the end, and served it with some good bread to sop up the liquid. As ChefJune said, this would also be great as a side dish with grilled chicken or steak. It was a lovely meal — easy for a weeknight, and perfect for late summer. I'm happy to recommend it as an Editors' Pick. - drbabs - A&M
Serves 8 (or more)
- 1/2 cup unsalted butter or 4 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 bell pepper, finely chopped
- 1 small hot pepper, finely chopped (add more if you're so inclined)
- 1 large clove garlic, finely chopped
- 4 cups corn kernels (preferably fresh corn, cut from the cob -- about 4 ears or 1 1/2 pounds)
- 2 pinches red pepper flakes
- 2 medium tomatoes, peeled, seeded, chopped
- 1 cup chicken stock (low sodium, if you use canned - we use homemade)
- Melt butter over medium heat. Add onion, peppers, garlic and sauté for 5 minutes, until onions are translucent.
- Stir in corn, tomatoes, pepper flakes and cook 5 more minutes, stirring occasionally.
- Pour in stock. Reduce heat to medium low. Cover partially and cook until all the liquid is absorbed (about 45 minutes.) Stir occasionally.
- Teacher's Tip: If you want to make this a vegetarian dish, I suggest substituting vegetable broth for the chicken stock.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Corn off the Cob
- This recipe was entered in the contest for Your Best Chili Pepper Recipe
- This recipe was entered in the contest for Your Best Picnic Dish
- This recipe was entered in the contest for The Recipe You Want To Be Remembered For
- This recipe was entered in the contest for Your Best Corn Recipe
Tags: savory, serves a crowd, travels well
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about 2 years ago Bevi
Shrimp and corn and tomatoes? Yes, please!
almost 2 years ago Sagegreen
I would serve this as a main course!
almost 2 years ago ChefJune
Sagegreen: I never have, but as you can see, DrBabs deftly turned it into a main. And I'm sure it ROCKED! Maque Choux always does. ;)
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
1 word...YUM...I made this for dinner tonight--I steamed jumbo shrimp on top of the stew at the end. Fabulous.
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
(I added a photo.)
over 2 years ago ChefJune
so our recipes have been co-opted in favor of chefs selected by Merrill and Amanda? why didn't you say that in the beginning?
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
They did. Check this out:
http://www.food52.com/blog...
over 2 years ago ChefJune
ooops I missed that. Thanks, Dr. Babs.
over 2 years ago ChefJune
No, I've never made this with bacon, but now that you mention it, I'm wondering why not! It would be an amazing flavor enhancer. ;) Think I'll have to do that for Labor Day Weekend. Let me know how you like it with bacon.
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Hi ChefJune!
I'm testing this for Editors' Pick this week. I LOVE Maque Choux! Have you ever made it with bacon? (Do you mind if I do?) Thanks.
almost 3 years ago aargersi
Abbie is a trusted source on General Cooking.
This is one of the first things I hunt down at Jazz Fest, right after the crawfish sacks. Yum!!