Allow me to introduce you to your new favorite corn based side dish! Maque Choux “mock-shoo” is a traditional, Creole dish. It’s a jazzed up version of cream-style corn and it is delightful! It’s spicy, sweet, fresh, and savory! Imagine using the corn on the cob, but a seafood boil and turning it into homemade, cream-style corn. Amazing, right?
Fresh is definitely best! Fresh corn is one penny favorite vegetables. The slightly sweet and grown in buttery flavor of it fresh out of the skin is divine! Shucking corn can be a pain, until now! All you have to do it Microwave the ears. I do them two at a time for 8 minutes. Then, I carefully cut off the ends and shake the corn free. Be careful, because it’ll be hot! Silk free corn every time! Fresh corn is always accessible to everyone. So, frozen corn will work as well.
I’ve always loved canned cream style corn. But, making it homemade was a game changer for me! And it’s so easy to do! What I enjoy about using fresh corn is the “milk” of the cob. Once you cut off the kernels, don’t be so quick to discard the cob. There’s more to scrap!
Maque Choux is made many different ways adding to and/or subtracting from the ingredients I use for mine. One thing’s for certain across the board. It’s damn good! The perfect side dish for many meals!
Jazzed Up Corn Maque Choux Recipe
- 3 cups corn 5 ears of corn
- 1/2 lb sausage quartered
- 1/2 green bell pepper diced
- 1/2 red bell pepper diced
- 1/2 onion diced
- 2 TBS butter
- 1 cup chicken broth
- 1/2 cup heavy whipping cream
- 1 TBS Zatarain’s Garlic & Onion liquid crab boil
- 2 tsp garlic powder
- 1 tsp onion powder
- 1-2 tsp Creole or Cajun seasoning
- 1 TBS granulated sugar
- 1/4 cup chopped green onion
In a large pan, add sausage and fry until drippings are release
Remove and rest aside
Melt butter in the same pan
Add in onion and bell peppers
Sauté for 5 minutes
Add in the corn and stir for 3 minutes
Pour in the chicken broth and crab boil
Simmer over medium heat until liquid reduces; about 8-10 mins
Stir in the seasonings, sugar, and heavy whipping cream
Simmer until mixture thickens
Turn off the heat
Stir in the green onions