Maque Choux is the second recipe in our Mardi Gras Menu for those of you who, like me, can’t make it to New Orleans for Mardi Gras. Maque Choux (pronounced “mock shoe”) is a popular side dish in Southern Louisiana. It is thought that the name might be a French interpretation of an American Indian name. You will see Moque Choux on the menu of many New Orleans restaurants. It consists of corn, green and red bell peppers, onions, garlic, and maybe some cayenne pepper.
In my recipe I use cream, onions, garlic, as well as red and green bell peppers along with black pepper, and a little cayenne.
Ideally, it is best with fresh corn, but since that is not always available, it can be made with frozen, which is what I used in this recipe. It is very easy to make a makes a creamy, slightly spicy side dish. It goes very well with the Creole Green Beans recipe and the Cajun Chicken recipe you will see in the next post.
- 1 tablespoons olive oil
- 1 package (12 ounces) frozen corn
- ½ sweet onion, chopped
- ½ green bell pepper, chopped
- ½ red bell pepper, chopped
- 1 tablespoon minced garlic
- Salt and freshly-ground black pepper
- ½ cup heavy cream or half and half
- pinch of cayenne (optional)
- In a large skillet heat oil over medium heat, add oil, onions and bell peppers. Cook until onion is clear. Stir in garlic and cook for about 1 minute. Add in corn. Season to taste with salt and pepper, and cayenne, if desired. Cook 1 to 2 minutes. Pour in cream or half and half, bring to a boil, reduce heat and simmer until cream reduces and slightly thickens, about 5 minutes. Pour into a serving dish. Garnish with red and green bell peppers and onions.
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