Easy Maque Choux
Ingredients
- 2 lbs frozen sweet corn
- 8 tbsp (1 stick) unsalted butter
- 1 to 1 1/2 cups onions, finely chopped
- 1 large green bell pepper, finely chopped
- 1 large red bell pepper, finely chopped
- 3 ribs celery, finely chopped
- 1 (15 oz) can diced tomatoes
- 2 tsp salt
- 1 tsp cayenne pepper
- 2 tsp freshly ground black pepper
- 4 tbsp sugar
- 1 cup evaporated milk
Step-by-Step Instructions
- Melt the butter in a large saucepan or pot over medium-high heat.
- Add the onions, bell peppers, and celery and sauté until the onions are transparent, about 10 minutes.
- Stir in the salt, cayenne pepper, and black pepper, then add the corn, tomatoes, sugar, and evaporated milk and stir well.
- Reduce heat to medium and cook until the corn is tender, about 10-15 more minutes.
- Adjust seasonings to taste and serve hot.
Common Problems and Solutions
Q: Can I use fresh corn instead of frozen?
A: Fresh corn is even better! Use about 8-10 ears of corn. Cut the kernels off the cob, then scrape the cobs with the back of your knife to release the 'milk' - this adds extra creaminess and flavor.
Q: My maque choux is too soupy. How do I fix it?
A: Let it cook uncovered for a few extra minutes to reduce the liquid. The evaporated milk and corn starches should thicken it naturally. You can also mash some of the corn against the side of the pot to release more starch.
Q: Is maque choux supposed to be sweet or savory?
A: It's both! The sugar balances the cayenne heat and brings out the natural sweetness of the corn. Traditional maque choux has a pleasant sweet-savory-spicy balance. Adjust the sugar and cayenne to your preference.
Tips and Techniques
The key to great maque choux is cooking the vegetables low and slow until the onions are truly transparent - this brings out their sweetness. Using both green and red bell peppers adds color and a slightly sweeter flavor than green alone. Don’t skip the evaporated milk - it gives the dish its signature creamy richness.
Ingredient Substitutions
- frozen sweet corn: 8-10 ears fresh corn, kernels cut off
- evaporated milk: heavy cream or half-and-half
- canned diced tomatoes: 2 fresh tomatoes, diced
Equipment Needed
- Large saucepan or Dutch oven
- Wooden spoon for stirring
- Sharp knife for chopping vegetables
Historical Context
Maque choux predates the arrival of Europeans in Louisiana, originating with Native American tribes who cultivated corn. The Cajuns and Creoles adapted the dish, adding their signature holy trinity and dairy. It remains one of the few dishes in Louisiana cuisine with clear Native American roots.
