“Macquechoux” is the Cajun French rendition of a word used by the Native Americans who lived in what is now Louisiana. It meant “cooked corn,” so “corn macquechoux” is redundant. But never mind. It’s a delicious and common side dish in Cajun country, good enough that it’s made its way into New Orleans Creole cooking. The corn is cooked down with all the ingredients of a Creole sauce and a lot of butter. It becomes soft and almost a stew, but the kernels don’t disintegrate. In some families,