In our household, we rate dishes by the number of "yums." We gave this a "yummy yum yum," our highest rating, and so did the 8 other folks who attended our Cajun/Mardi Gras-themed CL supper club last night. It is DELICIOUS! I was a bit skeptical, because it didn't have all the cream and butter that I've enjoyed in authentic maque choux in Lafayette, LA (Cajun country) where my family lives. However, I promise this dish will please. Be sure to make the Cajun spice mix that the recipe calls for. Sure, you could use Tony Chachere's or another pre-made Cajun/Creole spice mix, but I'd go for the fresh-made variety here. The crunchy fresh corn, delicious poblanos and spices all meld together so well. Again: yummy, yum, yum!
Maque Choux
Photo: Lee Harrelson; Styling: Melanie J. Clarke
There are several theories about the name of this side dish (pronounced "mock shoe"). Some say it's derived from the Native American name for corn.
Yield: 10 servings (serving size: 1/2 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 104
- Calories from fat: 19%
- Fat: 2.2g
- Saturated fat: 0.9g
- Monounsaturated fat: 0.6g
- Polyunsaturated fat: 0.6g
- Protein: 3.7g
- Carbohydrate: 20.3g
- Fiber: 3.5g
- Cholesterol: 3mg
- Iron: 1.2mg
- Sodium: 258mg
- Calcium: 23mg
Ingredients
- 1 tablespoon butter
- 5 cups fresh corn kernels (about 8 ears)
- 1 cup chopped onion
- 1/2 cup chopped poblano pepper
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 tablespoon Cajun Spice Mix
- 1/2 teaspoon salt
- 1/2 cup fat-free, less-sodium chicken broth
Preparation
- Melt butter in a large skillet over medium-high heat. Add corn, onion, and pepper; sauté for 10 minutes or until corn begins to brown. Add tomatoes, Cajun Spice Mix, salt, and broth; cook 20 minutes or until liquid almost evaporates, stirring occasionally.
Maque Choux Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat
- OCCASION: Summer
- PUBLICATION: Cooking Light
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