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Candy Jun 8, 2005 03:36 PM

Does anyone have a favorite maque-choux recipe they can share. I want to make some this weekend. i had some at Cafe Des Amis in Breaux Bridge, Louisiana that was heavenly and I have not found much by Googling


  1. h
    Hungry Celeste Jun 8, 2005 04:11 PM

    My maque choux is more of a technique than a recipe. You'll need at least two ears of fresh corn per serving. Shuck the corn & de-silk thoroughly, then use a sharp, heavy knife to cut off the kernels, then scrape the cobs thoroughly with the back of the knife blade (if you do this while holding the cob inside a deep bowl, you won't end up with corn bits everywhere). Next, chop onion, garlic, bell pepper (both red & green look nice), and a couple of ripe tomatoes. In a skillet, saute the onion and garlic in a combo of bacon grease and butter until slightly browned, then add the bell pepper, corn kernels & scrapings, and tomatoes. Season with a little fresh thyme, salt, red pepper (ground cayenne), and black pepper. Saute over medium heat until the corn is tender.

    You can make this with canned or frozen corn, but to me, it's not maque choux unless the corn is fresh & the cob scrapings are included. Canned corn just makes sauteed corn. Some people put cream in it, but if your corn is fresh and you scrape the cobs, you won't need any thickeners or other liquid.

    When shrimp are fresh, plentiful, & cheap (as they are right now in south Louisiana), I will add small raw shrimp to the dish after the corn is done. They cook in just a minute or two...

    5 Replies
    1. re: Hungry Celeste
      Candy Jun 8, 2005 04:20 PM

      Thanks I will give it a try, I am making it as a side dish to crawfish cornbread with grilled snapper and shrimp etouffee sauce. I have some tasso I might add a bit of too.

      1. re: Candy
        Hungry Celeste Jun 8, 2005 04:31 PM

        One of my personal mottos: everything's better with tasso.

        1. re: Hungry Celeste
          xxx Jun 8, 2005 06:32 PM

          mmmmmmm tasso!

      2. re: Hungry Celeste
        Chowpatty Jun 8, 2005 06:51 PM

        I had never heard of this dish, but I think it just moved to the top of my "next in line to try" list. It sounds wonderful.

        1. re: Chowpatty
          Candy Jun 8, 2005 06:59 PM

          It is wonderful. Get some tasso to go into it. You can order it here http://www.cajunsausage.com/index.htm or cajungrocer.com look under smoked sausage it is at the bottom of the page.

      3. v
        Val Jun 8, 2005 03:55 PM

        I know some chowish folk can't stand him, but I know I've seen Emeril Lagasse make this on the Food Network...you might look up his recipe at their website.

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