Corn Macque Choux
Ingredients
- 12 ears of fresh corn
- 3 - 4 tbsp cooking oil like Canola or vegetable oil
- 2 large tomatoes, peeled and chopped
- 1 large onion, chopped
- 1 medium green bell pepper, chopped
- 1 tbsp granulated sugar or the Splenda equivalent
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 cup evaporated milk or heavy cream
Step-by-Step Instructions
- Cut off the tips of corn kernels into a bowl, scrape milk and remaining pulp from the cob with a knife. Set aside.
- Heat the oil in a large skillet or heavy-bottomed pot over medium to medium-high heat; add the corn, chopped tomato, onion, bell pepper, sugar, salt, and pepper. Cook stirring constantly for about 5 minutes.
- Add the milk, cover, reduce the heat to low, and simmer for 20 minutes, stirring often to prevent sticking.
Common Problems and Solutions
Q: Why is my maque choux watery?
A: Make sure to scrape the corn milk and pulp thoroughly from the cobs—that's what gives it the creamy texture. Also, don't rush the simmering step; the 20 minutes allows excess moisture to evaporate and the flavors to concentrate.
Q: Can I use frozen or canned corn?
A: Yes! While fresh is traditional, you can substitute 6-7 cups of frozen corn or use a combination of canned whole kernel corn and creamed corn. The texture won't be quite as fresh, but it's a great shortcut.
Tips and Techniques
For the best flavor, cut the corn kernels off only halfway, then scrape the cobs with the back of your knife to get all that sweet corn milk—that’s what makes maque choux creamy and special. Stir often during the simmer to prevent the milk from scorching on the bottom.
Ingredient Substitutions
- fresh corn: 6-7 cups frozen corn kernels, or 2-3 cans whole kernel corn plus 1 can creamed corn
- evaporated milk: heavy cream, half-and-half, or whole milk
- fresh tomatoes: 1 can (14.5 oz) diced tomatoes, drained
Equipment Needed
- large skillet or heavy-bottomed pot
- sharp knife for cutting corn
Historical Context
Maque choux is believed to have originated with Native American tribes in Louisiana, who taught early Cajun settlers how to cook fresh corn. The dish evolved as Cajuns added their signature trinity of onions, celery, and bell peppers, creating the beloved summer side dish we know today.
