Cheesy Corn Maque Choux

6 servings Prep: 10 m Cook: 15 m Total: 25 m Beginner
5.0/5 (1)
I had often wondered what “maque choux” meant in French. My friend, Howard, was smart enough to inform me that macque choux was the native American Indian word for corn. Cajuns took these words to the limit. They prepare a great variety of many corn dishes. This cheesy version with Velveeta, Ro-Tel tomatoes, and jalapeños puts a Tex-Mex spin on the classic Cajun smothered corn.

Ingredients

6 servings
  • 1 frozen 12 oz package sweet corn, thawed
  • 1 can Ro-Tel diced tomatoes
  • 1 small block Velveeta cheese
  • 1 stick butter
  • 1 small onion, chopped
  • 1 bell pepper, chopped
  • 2 jalapeños, chopped
  • 1 tablespoon minced garlic

Step-by-Step Instructions

  1. Chop the onion, bell pepper, and jalapeños. Melt butter in a large skillet over medium heat. Add the chopped vegetables and sauté until softened, about 5 minutes. Add minced garlic and cook 1 minute more until fragrant.
  2. Add the can of Ro-Tel tomatoes with the juice and the thawed corn. Stir well and cook about 5 minutes, stirring occasionally.
  3. Cut the Velveeta cheese into cubes. Add to the skillet and stir constantly until the cheese is completely melted and the mixture is creamy, about 3-5 minutes. Do not let it stick to the bottom of the pan.
  4. Remove from heat and let sit for about 5 minutes before serving to allow the flavors to meld and the sauce to thicken slightly.

Common Problems and Solutions

Q: Why is my cheese not melting smoothly?

A: Make sure to cut the Velveeta into small cubes so it melts faster and more evenly. Keep the heat at medium and stir constantly. If the heat is too high, the cheese can separate or become grainy.

Q: Can I make this ahead?

A: Yes, but the cheese sauce may thicken as it cools. Reheat gently over low heat, stirring frequently, and add a splash of milk or cream if needed to restore the creamy consistency.

Tips and Techniques

Fresh corn cut from the cob works wonderfully in place of frozen—you’ll need about 2-3 ears of corn. If you prefer less heat, use mild Ro-Tel instead of the original, or omit the jalapeños entirely.

Ingredient Substitutions

  • Velveeta cheese: 8 oz cream cheese or 2 cups shredded cheddar
  • Ro-Tel tomatoes: 1 can diced tomatoes plus 1 small can diced green chiles
  • frozen corn: 2-3 ears fresh corn, kernels cut off the cob

Equipment Needed

  • large skillet or sauté pan
  • cutting board and knife
  • wooden spoon or spatula

Historical Context

Maque choux (pronounced “mock-shoo”) comes from a Native American word for corn. Cajuns adopted and transformed this dish, traditionally making it with fresh summer corn, the holy trinity (onions, celery, bell peppers), and cream. This cheesy version is a modern adaptation popular at potlucks and family gatherings.