Corn Mocque Choux Corn Maque Choux is a corn-based side dish that is super popular in the more southern parts of Louisiana. This quick and easy vegetable side dish recipe was a Grand Prize. No one seems to know the exact definition of the popular Creole side dish maque choux, or smothered corn, but it has its roots in the classic southern recipe for skillet-fried corn. lb corn kernel (cut from the cob or frozen and thawed).

Ingredients of Corn Mocque Choux

  1. It's 2 tablespoons of butter or bacon fat:).
  2. It's 1 tablespoons of garlic -- chopped.
  3. You need 1/4 of each large red bell pepper -- medium dice.
  4. It's 1/2 of each green bell pepper -- medium dice.
  5. It's 1 of each small vidalia onion-- medium dice.
  6. You need 16 ounces of yellow corn.
  7. Prepare 1 tablespoon of Crystal hot sauce- or a similar"sweet heat" hot sauce.
  8. Prepare 1 cups of chicken stock.
  9. You need 1/2 cup of heavy cream.
  10. Prepare 8 ounces of tomato diced.
  11. Prepare 1 teaspoon of Cajun seasoning.
  12. It's 1/4 teaspoon of thyme.
  13. Prepare 1/2 teaspoon of salt.
  14. It's 1 tablespoon of parsley chopped.

Corn Mocque Choux instructions

  1. Heat butter in saute pan and saute onion, garlic and peppers for 3 minutes..
  2. Add yellow corn and saute 2 more minutes..
  3. Add the tomatoes and saute 1 minute..
  4. Add the chicken stock Crystal hot sauce,heavy cream and Cajun seasoning,thyme and salt..
  5. Bring to a boil and reduce to a simmer..
  6. Cook until liquid has reduced by 80% Finish with the chopped parsley..

Place the Corn Maque Choux into a serving dish and serve. Tipton-Martin credits this recipe to Monique Wells, a Texan expat living in Paris. Wells helped "open the eyes of elite French cooks to the flavors of the American. Simple maque choux, a tomatoed corn, is a very simple side dish of tomatoes and corn cooked in sauteed onion and bell pepper. Cut the kernels off of the corn into a large bowl.

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