Corn Macque Choux IV

6 servings Prep: 15 m Cook: 1 h Total: 1 h 15 m Beginner
5.0/5 (34)
Corn Macque Choux IV
Many Cajuns refer to corn as macque choux (mock shoo). Originally this was an Indian word meaning corn. This version features fresh corn simmered with butter, ROTEL tomatoes, the holy trinity, and finished with heavy cream for a rich, creamy side dish that’s a Louisiana classic.

Ingredients

6 servings
  • 1 stick butter
  • 4 cups fresh cut corn
  • 1 can ROTEL brand tomatoes
  • 1 cup onions, finely chopped
  • 1/2 cup bell pepper, finely chopped
  • 1/2 cup heavy cream
  • 1 pod garlic, chopped fine
  • 1 tbsp sugar
  • 1 tsp Tabasco sauce
  • 1 1/2 tsp salt (or less to taste)
  • green onions (scallions), chopped
  • parsley to taste

Step-by-Step Instructions

  1. On a medium heat in a heavy 4 quart sauce pan, melt butter. Add the corn and cook for 5 minutes, stirring occasionally.
  2. Slowly add the ROTEL tomatoes, onions and bell peppers. Turn heat up a little more and stir well. Add the garlic, sugar, salt and Tabasco sauce.
  3. When corn seems to be cooked (approximately 25 minutes total cooking time from when you added the corn), add the heavy cream. Cook approximately 10 to 15 minutes longer, stirring occasionally, then add the green onions and parsley and let set a few minutes before serving.
  4. A twist on this classic dish is to use honey in place of the sugar, and cream cheese in place of the heavy cream.

Common Problems and Solutions

Q: Why is my macque choux watery?

A: Make sure to cook it long enough to reduce the liquid from the tomatoes and corn. The cream should thicken slightly during the final 10-15 minutes of cooking. Don't cover the pan - let the steam escape.

Q: Can I use frozen corn?

A: Yes, frozen corn works well. Small kernel frozen corn is best. Just thaw and drain it first to remove excess water.

Tips and Techniques

Fresh summer corn at its peak makes this dish sing. Cut the kernels off the cob and scrape the cob with the back of your knife to get all that sweet corn milk - it adds tremendous flavor and helps thicken the dish naturally.

Ingredient Substitutions

  • ROTEL tomatoes: 1 can diced tomatoes plus 1 small diced jalapeño
  • heavy cream: half-and-half or whole milk
  • fresh corn: frozen corn (4 cups, thawed and drained)
  • sugar: honey

Equipment Needed

  • heavy 4-quart saucepan
  • sharp knife for cutting corn off the cob
  • wooden spoon for stirring

Historical Context

The word “macque choux” comes from Native American origins, likely the Choctaw or Atakapa tribes who introduced corn dishes to early Louisiana settlers. The French Acadians adopted the dish and enriched it with butter and cream, creating the creamy version we know today.