📝 About This Recipe
A cornerstone of Southern Louisiana heritage, Maque Choux is a vibrant celebration of late-summer corn, blending Native American influence with refined French and Creole techniques. This dish features sweet kernels simmered in a rich, creamy base with the 'Holy Trinity' of vegetables, spiked with the subtle heat of cayenne and the smoky depth of Tasso ham. It is a velvety, savory-sweet masterpiece that captures the soulful essence of the bayou in every spoonful.
🥗 Ingredients
The Corn Base
- 6-8 ears Fresh Sweet Corn (shucked and kernels removed; reserve the 'milk' by scraping the cob)
- 1/2 cup Heavy Cream (for a luxurious finish)
- 1/2 cup Chicken Stock (low sodium preferred)
The Trinity and Aromatics
- 3 tablespoons Unsalted Butter (high quality)
- 4 ounces Tasso Ham (finely diced; can substitute with smoked andouille or thick-cut bacon)
- 1 medium Yellow Onion (finely diced)
- 1 small Green Bell Pepper (finely diced)
- 1 stalk Celery (finely diced)
- 3 cloves Garlic (minced)
- 1 large Roma Tomato (seeded and diced)
Seasoning and Garnish
- 1.5 teaspoons Cajun Seasoning (ensure it is salt-free or adjust salt accordingly)
- 1/2 teaspoon Smoked Paprika
- 1/4 teaspoon Cayenne Pepper (optional, for extra heat)
- to taste Kosher Salt and Black Pepper
- 3 stalks Green Onions (thinly sliced)
- 2 tablespoons Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Prepare the corn: Hold each ear of corn upright in a large bowl. Use a sharp knife to cut the kernels off the cob. Once the kernels are removed, use the back of your knife to scrape down the cob to extract the 'corn milk'; set this liquid gold and the kernels aside.
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2
In a large heavy-bottomed skillet or cast-iron pan, melt the butter over medium heat until it begins to foam.
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3
Add the diced Tasso ham to the skillet. Sauté for 3-4 minutes until the edges are slightly crisp and the fat has rendered, infusing the butter with a smoky aroma.
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4
Stir in the 'Holy Trinity': the onion, bell pepper, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are soft and translucent.
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5
Add the minced garlic and cook for just 1 minute until fragrant, being careful not to let it burn.
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6
Increase the heat slightly to medium-high and add the corn kernels. Sauté for 5 minutes, allowing some of the kernels to get a slight golden char.
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7
Stir in the diced tomatoes, Cajun seasoning, smoked paprika, and cayenne pepper. Mix well to coat the vegetables in the spices.
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8
Pour in the chicken stock and the reserved corn milk. Reduce the heat to medium-low and simmer gently for 10 minutes, allowing the liquid to reduce and the corn to become tender.
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9
Pour in the heavy cream. Stir continuously for 3-5 minutes until the sauce thickens and coats the back of a spoon.
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10
Taste the Maque Choux. Season with kosher salt and freshly cracked black pepper as needed.
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11
Remove from heat and stir in the sliced green onions and fresh parsley for a burst of color and brightness.
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12
Serve warm in a shallow bowl, ensuring everyone gets a generous portion of the creamy sauce.
💡 Chef's Tips
Always use fresh corn if possible; the natural starch in the 'corn milk' is essential for the authentic texture. If using frozen corn, defrost it completely and pat dry to ensure it can still achieve a slight sautéed char. Don't skip the Tasso or bacon; that smoky element is what balances the intense sweetness of the corn. For a lighter version, substitute the heavy cream with half-and-half, but be careful not to boil it vigorously to avoid curdling. Adjust the heat by controlling the cayenne and your specific brand of Cajun seasoning, as some are much saltier than others.
🍽️ Serving Suggestions
Serve as a side dish alongside blackened redfish or grilled shrimp for a classic Creole feast. Top with a few seared sea scallops for an elegant, restaurant-style appetizer. Pair with an ice-cold Abita beer or a crisp, dry Chenin Blanc to cut through the richness. Serve over a bed of fluffy white rice to turn this side dish into a comforting vegetarian-friendly main (omit the ham). Accompany with hot buttered cornbread to soak up every last drop of the cream sauce.