Maque Choux

Preparation info

  • Difficulty


  • Yield:


    or More Servings.

Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

One of the most typically Cajun dishes is called maque choux, a name I have never heard explained. It is primarily a vegetable dish with corn as its principal ingredient.


  • 16 ears fresh corn on the cob
  • 4 tablespoons butter
  • 1 tablespoon corn, peanut, or vegetable oil
  • 1 cup finely chopped onion
  • 1 cup finely chopped sweet green peppers
  • 1 teaspoon Freshly ground pepper, preferably white
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon dried thyme
  • 2 cups cored, chopped, ripe tomatoes
  • Salt to taste, if desired
  • 3 tablespoons heavy cream
  • 1 teaspoon sugar


  • Cut the corn kernels from the cob using a sharp knife. Scrape the cobs to obtain the pulp. There should be about 8 cups.
  • Heat 1 tablespoon butter and the oil in a skillet and add the onion and green peppers. Cook, stirring, until wilted. Add the corn, ground pepper, cayenne, and thyme. Cook about 10 minutes, or until the corn starts to stick on the bottom.
  • Add the tomatoes, salt, cream, and sugar and stir. Cover and cook, stirring often, about 10 minutes. Stir in the remaining 3 tablespoons butter and serve hot.