Maque Choux

Preparation info
  • Yield:


    or More Servings.
    • Difficulty


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.


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


  • 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