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Photo: Lee Harrelson; Styling: Melanie J. Clarke Photo by: Photo: Lee Harrelson; Styling: Melanie J. Clarke

Maque Choux

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.

Cooking Light SEPTEMBER 2006

  • Yield: 10 servings (serving size: 1/2 cup)

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.

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
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Maque Choux recipe

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