So, fall is officially here. With all the fresh local vegetables that have been harvested, it’s the best time to make Maque Choux. IMHO.
Maque Choux is a Cajun dish that I grew up with. My Dad made it for our family & now my Mom, my siblings & I all enjoy making it for our families. It is rare for there to be leftover Maque Choux but it does taste even better the next day.
If you go out & research the dish, you will be surprised with what you find. The diversity of the ingredients and the way the dish is cooked is surprising. I would say that each family has their own “Traditional “ version. All others are to be rejected. Really, though, you should go out & look it up. Some of the different ones look delicious and could be used as a main dish with the addition of the various proteins.
I am going to only give rough quantities as I do not measure when I make this dish.
- 6 ears of fresh corn
- One onion cut into thin ribbons
- Tomatoes (roughly chopped)
- Butter –( unsalted) I use half butter & half olive oil (my arteries thank me for that)
- Salt (kosher) & fresh Ground pepper
First you cut the kernels off the corn. The first pass should just cut the top part of the kernels off. Then you take you knife & scrape the remaining juices from the cob. This is called “milking” the cob.
Next step is to put it over med high heat in your trusty cast iron pan. Then add the butter & olive oil. Probably the amount is a quarter of a stick of butter & the equivalent in olive oil. If I am feeling especially indulgent, I will use butter only. It does give it a rich flavor.
I sauté that for a while until the corn starts to get tender and then I toss in the onions and tomatoes. After that a medium simmer for all the ingredients to meld together & until they are all cooked through.
Last you salt & pepper to taste.
I do invite you to cook this dish if you’ve not had it in the past. I also know that there is the possibility that Feedback from my siblings & cousins might provide some wonderful variations as well. Please let me know your Thoughts on this & happy cooking!
Francene (Conner) Jones
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