Maque Choux

Name: Maque Choux
Yield: Yield: 10 or More Servings.
Cuisine: United States
Ingredients: 2 cups cored, chopped, ripe tomatoes; Salt to taste, if desired; ¼ teaspoon dried thyme; 1 teaspoon Freshly ground pepper, preferably white; ½ teaspoon cayenne pepper; 1 cup finely chopped onion; 1 cup finely chopped sweet green peppers; 1 tablespoon corn, peanut, or vegetable oil; 4 tablespoons butter; 16 ears fresh corn on the cob; 3 tablespoons heavy cream; 1 teaspoon sugar

Preparation info

Yield:
10
or More Servings.

Difficulty
Easy

Appears in

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.

Ingredients

16 ears fresh corn on the cob
4 tablespoons butter
1 tablespoon <

Americas
United States
Side dish
Vegetarian
Gluten-free
Spicy

Method

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