Photo: Lee Harrelson; Styling: Melanie J. Clarke
10 servings (serving size: 1/2 cup)

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.

How to Make It

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.

Ratings & Reviews

noelle71's Review

April 20, 2013

mermaidenseas's Review

January 31, 2010
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!