Maque Choux
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This is a vegetable sauté based on the Cajun favorite Maque Choux (mock-Shoe). Authorities agree that "maque choux" isn't a French name; rather it's a Francophone spelling of an Indian word, adopted by the French Acadians. Its original meaning is lost.
Its only critical elements are corn, peppers and onions. Have tomatoes? Add tomatoes, or serve sliced ones on the side. Have leftover chicken, pork or beef? Add it too, or used smoked sausage, bits of ham, hard-cooked egg or whatever else strikes your fancy. This recipe starts with diced bacon. Although the recipe given is only for 2 servings, it is easily increased.
INGREDIENTS
4 strips bacon, diced
2 ribs celery, chopped
1 onion, chopped
1 each green bell pepper, red bell pepper, jalapeno; chopped
4 ears corn, husked
1/2 teaspoon each fresh thyme, salt, freshly ground pepper
1/4 cup fresh basil leaves, loosely packedCook the bacon in a large, heavy skillet over medium heat until almost crisp, about 5 minutes; add celery, onion and peppers. Cook, stirring occasionally, until vegetables have softened, about 6 minutes.
Meanwhile, cut kernels from corn, then use the dull side of the knife to press the corn "milk" from the cob. Add both to the skillet, stirring to blend.
Season with thyme, salt and pepper to taste. Cook until vegetables begin to brown, about 8 to 9 minutes. Remove from heat. Tear the basil leaves into pieces over the vegetables.
Makes 2 servings