This is a delicious way to prepare sweet corn, and it is a traditional recipe in the Cajun areas of Louisiana. The name Maque Choux (pronounced mock shoe) is believed to be a French interpretation of a Native American dish.
You can make this a meal by doubling it and adding 1# of andouille sausage and/or shrimp. If you use canned corn, I like to drain it but reserve the liquid and use it instead of the chicken stock. If you choose to use creamed corn in the recipe, than you can skip the milk added towards the end.
Ingredients
3-4 strips bacon, chopped
Optional, 1# andouille sausage or shrimp
½ stick butter
3 ears of fresh corn, or 2 cans or sweet corn, or 24-32 oz of frozen corn
½ onion diced
½ red bell pepper, diced
½ green bell pepper, diced
2 clove garlic, minced
½ cup chicken stock
½ cup milk
Salt & Pepper, or Creole Seasoning, to taste
Instructions
Prep all of your ingredients. If you have corn on the cob, cut the kernels off the cob and then using the back of the knife rub the knife down the cob to get all of the “milk”.
In a large skillet, melt the butter slowly (don’t brown it) & then cook the bacon to render the grease out, but don’t let it get too dark or crispy
If adding andouille, cook that now until brown and then remove.
Add the corn and turn up the heat. We want the corn to brown a little for added flavor but watch it closely so it doesn’t burn.
Turn it back down and add the chicken stock to deglaze the bottom of the pan.
Add the onions, bell pepper and garlic, and cook covered until soft. Continue to simmer uncovered until the chicken stock is evaporated, 15-20 minutes.
Add the milk or cream and stir to combine. Bring to a simmer and cook uncovered until the liquid is thickened, 15-20 minutes
Season with salt & pepper, or Creole seasoning, and then taste and adjust.
Allow to rest covered for another 5 minutes to come together before serving.
