Tag Archives: corn

Maque Choux

15 Aug

About a week ago, I bought some local corn from the grocery store. I only bought four ears, because I live alone, and Lucky doesn’t like corn. Who is Lucky? Well, she is my 11-year-old Dalmatian mix, and is my sous-chef. Sous-Chef will be her nom-de-plume in this blog henceforth. But I digress.

Well, to celebrate my birthday, I decided to make myself a special dinner. I ended up making Maque Choux, a traditional Creole/Acadian side dish from Louisiana. I poked around the old larder, and came up with the ingredients to make myself a little Maque Choux. This dish contains corn, bacon, tomatoes, onions, peppers, garlic and spices. Many recipes call for the addition of cream, milk and/or butter, but I feel that is somehow gilding the lily. I just prefer the freshness of the flavors, and the natural thickness thaty this dish achieves when cooking under its own power. Do yourself a favor and use fresh corn for this dish; it is indeed worth the work.

You will need:

Bowls for storing cut corn

cutting board

chef knife

liquid measuring cup

dry measure

measuring spoons

saute pan

wooden spoon


4 ears corn, about 4 cups

3 slices thick-sliced bacon, chopped

6 tbl olive oil

1 cup diced tomatoes (canned is ok)

1/2 cup chopped onion

1/2 large green pepper (1/2 to 3/4 cup)

1 tbl (generous) chopped garlic

2 tbl dried parsley

1 tsp coarse-grind black pepper

1 cup chicken stock

1/2 tsp tabasco (optional)

1/2 tsp. sea salt (optional)

Cut raw corn off the cob, reserving 1/2 cup. Place whole kernels in bowl, then chop the reserved 1/2 cup corn kernels and place chopped kernels and any liquid in separate bowl. Set aside.

In saute pan, heat olive oil over medium heat and add bacon. Cook bacon over medium heat, stirring constantly until bacon is browned, lowering heat if necessary to prevent burning. Add peppers, onions and garlic, and sweat for 5 minutes or until aromatic. Add whole corn, tomatoes and saute for another 3 minutes. Add stock, increase heat and heat until almost to a boil. Add chopped corn and reduce heat to simmer, and gently cook uncovered for ten minutes or until liquid has thickened. Add parsley and pepper, and salt if desired.


This can be made without bacon. If desired, use 1/2 cup smoked turkey meat, or omit meat altogether and add 1/4 tsp smoked paprika to add a smoky flavor.