Nit's Corn Macque Choux - Mockshoo II with Crawfish or Sausage

4-6 servings servings Prep: 15 m Cook: 30 m Total: 45 m Beginner
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Nit's Corn Macque Choux - Mockshoo II with Crawfish or Sausage
One of the Classic Cajun dishes featuring fresh corn, bell pepper, onion, and tomatoes. Fresh corn off the cob makes this dish superior although frozen or canned will still be a hit! If not using fresh corn, add 1/2 to 1 cup of heavy cream or evaporated milk. Also, one small can Rotel Brand Tomatoes can be used in lieu of fresh tomatoes.

Ingredients

4-6 servings servings
  • 3 - 6 ears of corn, shucked and cleaned
  • 2 tbsp butter or margarine
  • 1 small onion, chopped
  • 1 small bell pepper, chopped
  • 2 tomatoes, diced
  • 1/4 cup milk or cream
  • 1/4 tsp black or red pepper
  • Sugar to taste (optional)
  • ½ tsp Salt
  • Optional

Step-by-Step Instructions

  1. In a medium bowl, cut kernels off cob scraping the milk of the corn into your bowl to keep the additional flavor and liquid.
  2. In a large skillet or heavy-bottomed pot, melt the butter over medium heat. Sauté the onion, bell pepper and tomatoes until the vegetables are tender, about 8-10 minutes.
  3. Add the corn to the mixture, along with the milk or cream, salt and black or red pepper. Cook for 30 minutes over medium heat, stirring frequently to prevent sticking.
  4. Some Cajuns like their corn sweet, in which case add 1/2 to 1 teaspoon of sugar if desired. Smoked sausage or crawfish can also be added in the last 20 minutes of cooking.
  5. Serve hot as a side dish or over rice as a main course.

Common Problems and Solutions

Q: Why is my maque choux too watery?

A: If using frozen or canned corn instead of fresh, reduce the added milk/cream to compensate. Also, cook uncovered so liquid can evaporate, and stir frequently. Fresh corn naturally thickens the dish with its own starches and milk.

Q: Can I make this ahead?

A: Yes, maque choux reheats beautifully. Store in the refrigerator for up to 3 days. The flavors actually develop more over time. Add a splash of cream when reheating if it's thickened too much.

Tips and Techniques

For the best flavor, use fresh corn in season (summer months). The corn ‘milk’ scraped from the cob is what makes authentic maque choux creamy without lots of added dairy. If adding crawfish or sausage, brown the meat first before adding to preserve texture.

Ingredient Substitutions

  • fresh corn: frozen or canned corn
  • butter: bacon grease or vegetable oil
  • fresh tomatoes: one small can Rotel tomatoes
  • smoked sausage: andouille sausage or kielbasa

Equipment Needed

  • Large skillet or heavy-bottomed pot
  • Sharp knife for cutting corn off the cob
  • Medium bowl for collecting corn and corn milk

Historical Context

Maque choux is believed to have originated with Native American tribes in Louisiana, who taught early Cajun settlers to use fresh corn. The name possibly derives from the Atakapa word for corn. It remains a beloved summer side dish when corn is at its peak.