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.
I found drbabs' adaptation interesting, because as far as I know, Maque Choux was never intended to be anything but a side! - ChefJune —ChefJune
Test Kitchen Notes
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 —The Editors
8 (or more)
unsalted butter or 4 tablespoons olive oil
medium onion, finely chopped
bell pepper, finely chopped
small hot pepper, finely chopped (add more if you're so inclined)
large clove garlic, finely chopped
corn kernels (preferably fresh corn, cut from the cob -- about 4 ears or 1 1/2 pounds)
red pepper flakes
medium tomatoes, peeled, seeded, chopped
chicken stock (low sodium, if you use canned - we use homemade)
In This Recipe
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.