Maque choux (pronounced “mock shoe”) is a corn-based side dish that’s popular in south Louisiana.
Corn Maque Choux
Makes 8 to 10 servings
- 3 slices bacon
- 1 tablespoon unsalted butter
- 1 cup diced red bell pepper
- ¾ cup diced red onion
- ¾ cup diced celery
- 4 cups fresh corn kernels (about 8 ears)
- 2 cloves garlic, sliced
- ¾ cup heavy whipping cream
- ¾ teaspoon kosher salt, plus more to taste
- ½ teaspoon ground black pepper, plus more to taste
- ¼ teaspoon cayenne pepper
- Garnish: fresh oregano leaves
- In a large skillet, cook bacon over medium-high heat until crisp, 7 to 8 minutes. Remove using a slotted spoon, and let drain on paper towels, reserving 2 tablespoons drippings in skillet.
- Add butter to drippings, and heat over medium heat until butter is melted. Add bell pepper, onion, and celery; cook, stirring occasionally, for 4 to 5 minutes. Add corn and garlic, and cook, stirring frequently, until vegetables are tender, 5 to 6 minutes. Add cream, salt, black pepper, and cayenne, and cook, stirring frequently, until cream has reduced slightly, 3 to 4 minutes.
- Crumble bacon, and stir into corn mixture. Season to taste with salt and black pepper. Garnish with oregano, if desired.