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 Cooking Light

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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

  1. 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.
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