Corn Maque Choux

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
  1. 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.
  2. 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.
  3. Crumble bacon, and stir into corn mixture. Season to taste with salt and black pepper. Garnish with oregano, if desired.



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