Corn Mockshoo I (Maque choux)

10 servings Prep: 15 m Cook: 30 m Total: 45 m Beginner
4.0/5 (1)
Corn Mockshoo I (Maque choux)
Classic Cajun maque choux made with fresh corn, onions, bell peppers, and tomatoes slowly simmered until tender. This traditional corn side dish is perfect with grilled meats, fried chicken, or pork chops—a taste of Louisiana summer on your plate.

Ingredients

10 servings
  • 1 dozen ears of corn
  • 1 large onion, chopped
  • 2 tomatoes, chopped
  • 1/2 cup cooking oil
  • 1/2 bell pepper, chopped
  • 1/2 cup water
  • Salt and pepper to taste

Step-by-Step Instructions

  1. Cut corn kernels off of corn cob. Scrape the milk off the cob also using the back of your knife—this starchy liquid adds creaminess to the dish.
  2. Heat oil in a large pan over medium-high heat. Once the oil is hot, add the corn, stirring for one minute.
  3. Add the onion, bell pepper and tomatoes into the corn, stirring for another minute to combine.
  4. Add water and season with salt and pepper to taste. Reduce heat to low-medium and let ingredients cook slowly, uncovered, for 30 minutes, stirring occasionally. The corn should be tender and the mixture slightly thickened.

Common Problems and Solutions

Q: Why is my maque choux watery?

A: Make sure to cook it uncovered so the liquid can evaporate. If it's still too thin after 30 minutes, continue simmering until it reaches your desired consistency. The corn's natural starches will help thicken it.

Q: Can I use frozen corn instead of fresh?

A: Fresh corn is best for authentic flavor and texture, but you can use frozen in a pinch. Thaw it first and drain well. You'll miss the creamy corn milk that makes the dish special, so you might want to add a tablespoon of butter or cream.

Tips and Techniques

When cutting the corn off the cob, stand the ear upright in a large bowl to catch the kernels. After cutting, scrape the cob firmly with the back of your knife to extract all that milky goodness—it’s what makes maque choux creamy and rich without adding cream.

Ingredient Substitutions

  • fresh corn: frozen corn kernels (about 6-7 cups)
  • cooking oil: bacon grease or butter
  • fresh tomatoes: 1 can (14.5 oz) diced tomatoes, drained

Equipment Needed

  • Large skillet or sauté pan
  • Sharp knife for cutting corn
  • Large bowl to catch corn kernels

Historical Context

Maque choux (pronounced “mock-shoe”) has Native American origins and was adopted into Cajun cooking. The name likely comes from the Choctaw word for corn. Traditionally made during summer when fresh corn is abundant, it’s a staple at Cajun gatherings and family meals.