Corn Macque Choux IV

  • Yield : 6
  • Servings : 6
  • Prep Time : 30m
  • Cook Time : 45m
  • Ready In : 1:15 h
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Many Cajuns refer to corn as macque choux (mock shoo). Originally however this was an Indian word meaning corn.


  • 1 stick butter
  • 4 cups fresh cut corn
  • 1 can ROTEL brand tomatoes
  • 1 cup finely onions, chopped
  • 1/2 cup bell pepper, finely chopped
  • 1/2 cups 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 1

On a medium heat in a heavy 4 quart sauce pan, melt butter. Add the corn and cook for 5 minutes.

Step 2

Slowly add the ROTEL tomatoes, onions and bell peppers. Turn heat up a little more and stir well. Add the garlic, seasonings, sugar, salt and Tabasco sauce.

Step 3

When corn seems to be cooked (approximately 25 minutes), add the heavy cream. Cook approximately 10 to 15 minutes longer, add the green onions and parsley and let set a few minutes before serving.

Editors Note: Fresh frozen corn maybe substituted, small kernel works best; ROTEL tomatoes can substitute with any whole tomatoes or diced tomatoes and add additional pepper spice or Tabasco.

Step 4

A twist on this classic dish is to use Honey in place of the sugar, and cream cheese in place of the whipping cream.


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Kaplan, Louisiana Louisiana
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