Crockpot Corn Macque Choux

8 cups servings Prep: 30 m Cook: 5 h Total: 5 h 30 m Beginner
5.0/5 (1)
Crockpot Corn Macque Choux
Need to freeze fresh corn or want to have macque choux without much stirring so you can cook other foods? This slow cooker version with fresh corn, bell pepper, onions, and Rotel tomatoes is simple and takes less effort than stovetop cooking. Perfect base for shrimp, crawfish, or chicken macque choux.

Ingredients

8 cups servings
  • 8 cups fresh corn
  • 1 1/2 onions chopped
  • 1 bell pepper chopped
  • 1 can Rotel tomatoes or 2 - 3 fresh tomatoes chopped
  • salt and black pepper to taste
  • cream or evaporated milk
  • chicken stock (optional)
  • 4 tablespoon butter

Step-by-Step Instructions

  1. Shuck the corn, and remove excess silk. Selecting fresh corn with the silk tassel still attached makes cleaning the corn much easier. I shuck the corn by splitting the tassel, opening the husk and pulling back all the leaves and silk all at once; breaking off the stalk, then “wiping” down the corn with my hand to remove the extra silk.
  2. Cut the kernels off the cob with a sharp knife or your favorite corn zipper. Run the knife alongside the cob to release the “corn milk.”
  3. Method One - Melt the butter in the crockpot, then place all ingredients except the cream and or chicken broth into the pot. Cook on high for 5 hours stirring every hour. In the last 30 minutes of cooking, if the corn is dry, add enough cream to make the corn moist but not wet. Add salt and pepper to taste. Cool, place in freezer bags and freeze for plain macque choux, shrimp macque choux, chicken macque choux, crawfish macque choux or corn soup. Or serve it right up. A dash of sugar maybe added to give the corn a sweeter taste.
  4. Method Two - Saute the onion and bell pepper in a small amount of oil. After sauteing veggies, place all ingredients except the cream and chicken broth in a crock pot. Cook on high for 5 hours stirring every hour. In the last 30 minutes of cooking, if the corn is dry, add enough cream or chicken stock to make the corn moist but not wet. Season with salt and pepper to taste. Serve or cool and place in freezer bags and freeze for your favorite corn dish. Reduce cooking time to 4 hours as onions and pepper are already sauteed. A dash of sugar maybe added to give the corn a sweeter taste.
  5. Freeze - corn macque choux ready to eat when you are.

Common Problems and Solutions

Q: Why is my macque choux too watery?

A: Wait until the last 30 minutes to add cream or stock, and only add enough to make it moist, not wet. The corn releases liquid as it cooks, so you may not need much additional liquid.

Q: Can I use frozen corn instead of fresh?

A: Yes, but fresh corn is preferred for the best flavor and texture. If using frozen, you may need to reduce the cooking time by an hour.

Tips and Techniques

The corn “milk” scraped from the cob adds natural sweetness and creaminess to the dish. Don’t skip this step - just run your knife along the cob after cutting off the kernels to release this flavorful liquid.

Ingredient Substitutions

  • Rotel tomatoes: Regular diced tomatoes plus a chopped jalapeño
  • cream or evaporated milk: half-and-half or whole milk
  • butter: bacon grease or vegetable oil

Equipment Needed

  • slow cooker or crockpot (5-6 quart capacity)
  • sharp knife or corn zipper for removing kernels
  • large cutting board

Historical Context

Macque choux (mock-shoe) is a traditional Cajun dish with Native American roots, originally made with corn, peppers, and onions. This slow cooker adaptation makes it easy to preserve fresh corn during peak season for use in classic Cajun dishes year-round.