Maque Choux is a creamy, spicy Cajun side dish made of corn, onions, red and green bell peppers, garlic, heavy cream, and Cajun spices.
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. However, this Cajun side dish is so delicious and popular that you will want to serve it year round.
What Is Maque Choux?
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.
Tips For Perfect Maque Choux
- If fresh corn is available, use fresh corn.
- Sauté the onions and bell peppers in butter until they are soft and tender. You don’t want crispy vegetables in this dish.
When To Serve Maque Choux?
Maque Choux has a distinctive Cajun taste and is a perfect Cajun side dish to serve on Fat Tuesday or Mardi Gras in February of each year.
However, Maque Choux is so delicious, it can be served all year-round. It is especially delicious during the summer when fresh corn is in season.
Can Frozen Corn Be Used in Maque Choux?
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, and it was delicious.
Can You Freeze Maque Choux?
After the Maque Choux is completely cooled, then spoon into a freezer-safe air-tight container to freeze until ready to serve.
What To Serve With Maque Choux?
Maque Choux is a creamy, spicy Cajun side dish made of corn, onions, red and green bell peppers, garlic, heavy cream, and Cajun spices. It is perfect for Mardi Gras or any time of year.
- 1 tablespoons olive oil
- 1 package 12 ounces frozen corn
- 1/2 sweet onion chopped
- 1/2 green bell pepper chopped
- 1/2 red bell pepper chopped
- 1 tablespoon minced garlic
- Salt and freshly-ground black pepper
- 1/2 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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