Recipe Development and Food Styling by Vanessa Rocchio
The natural sweetness of peak-season corn combined with fresh peppers, onions, and a touch of crème fraîche turns a simple side into something unforgettable.
Unique to south Louisiana, maque choux (pronounced “mock shoo”) is a corn-forward side dish with roots tracing back to Native Americans and later adapted by French and Acadian settlers who added their own techniques and seasonings. Whether you go the route of a rustic Cajun version or a more complex Creole version, each is delicious in its own way and the perfect companion to grilled meats, seafood, and more.
Maque Choux
Makes about 8 servings
Ingredients
- 6 large ears corn, shucked
- 8 slices thick-cut bacon, cut into 1-inch pieces
- ¼ cup salted butter
- 2 stalks celery, diced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and diced
- 1 medium Vidalia onion, diced
- 1 teaspoon kosher salt
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ teaspoon ground black pepper
- 1 (8-ounce) container crème fraîche
- Garnish: fresh basil leaves
Instructions
- Place a large deep bowl on a clean towel on counter. Invert a metal bowl in bottom of large bowl. Hold stem end of ear of corn, and rest tip of corn at an angle on bottom of metal bowl. Using a sharp knife, cut just tips of kernels from cob. Go around cob a second time, cutting kernels from cob. Using the back of the knife, scrape milk and remaining pulp from cob into large bowl. Discard cobs.
- In a large skillet or cast-iron braiser, cook bacon over medium heat, stirring occasionally, until crispy. Remove using a slotted spoon, and let drain on paper towels, reserving 3 tablespoons drippings in skillet.
- Add butter to bacon drippings, and stir until melted. Add celery, bell pepper, jalapeño, and onion. Cook, stirring occasionally, until softened, about 5 minutes. Add corn kernels and pulp. Cook, stirring frequently, until corn is tender, about 5 minutes. Add salt, cayenne, thyme, paprika, and black pepper. Just before serving, stir in bacon and crème fraîche. Garnish with basil, if desired.
