Maque Choux (Fried Corn With Green Peppers)

June 17, 2021
3 Ratings
Photo by Daniel Czap
  • Prep time 5 minutes
  • Cook time 15 minutes
  • Serves 2 to 4
Author Notes

The 2000 publication of Food for the Soul: A Texas Expatriate Nurtures Her Culinary Roots in Paris accomplished two goals for its author, Monique Wells. Collecting the recipes resolved her—and other Parisian African Americans’—hankering for a taste of home, and sharing lovely, seasonal dishes like maque choux (adapted here) opened the eyes of elite French cooks to the flavors of the American South and Southwest. This led noted French chef Alain Ducasse to write Wells’s preface, lauding generations of Black cooks who, like Wells, dedicated themselves to uplifting the image of soul food. —Toni Tipton Martin

Test Kitchen Notes

Reprinted with permission from Jubilee: Recipes from Two Centuries of African American Cooking by Toni Tipton-Martin, © 2019. Photographs by Jerrelle Guy. Published by Clarkson Potter, a division of Penguin Random House, Inc. Toni Tipton-Martin is an award-winning journalist, cookbook author, PBS host, and the 2021 recipient of the annual Julia Child Award.

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—The Editors

What You'll Need
  • 3 to 4 ears corn, shucked
  • 2 tablespoons unsalted butter
  • 1/2 cup finely diced onion
  • 1/2 cup finely diced green bell pepper
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes
  • 1/8 teaspoon black pepper, or to taste
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon sugar (optional)
  • 3/4 cup heavy whipping cream or half-and-half
  • 1 tablespoon minced fresh parsley
  • 2 tablespoons minced green onions
  1. Use a sharp knife to cut the kernels off the corn cobs, then turn the knife and use the dull side to scrape the cob down to release any remaining bits of corn and corn milk.
  2. In a heavy skillet, heat the butter over medium-high heat until melted and sizzling. Add the onion, bell pepper, and garlic and sauté until softened, about 3 minutes. Stir in the thyme, red pepper flakes, black pepper, salt, sugar (if using), and corn. Cook, stirring, until the corn is cooked through, about 5 minutes. Add the cream and cook 5 minutes more to thicken. Stir in the parsley and green onions. Taste and adjust seasoning with more salt and pepper.

See what other Food52ers are saying.

  • miamineymo
  • cosmiccook
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    Stephanie G

3 Reviews

cosmiccook August 20, 2021
Living in New Orleans for 65 years, this dish was a regular fixture on our table. However, we NEVER added cream. Stock yes--chicken, veg or seafood. Cream corn is a different story (another favorite which my husband loathes). Often baby lima beans were added (which I hated as a kid, love as an adult). As a child the French Market really WAS a market then; the family trek to buy a sack of corn (and watermelon, seafood, veggies) was summer ritual.
miamineymo June 21, 2021
This was super good, as well as easy to put together. Everyone loved it and I'll make it again!
Stephanie G. June 19, 2021
I made this when the cookbook was first published. It's delicious!