MAQUE CHOUX
This classic Cajun side dish is a sweet, hot, juicy, milky, buttery combination of corn, onions and peppers. It's often cooked in rendered bacon fat and enriched with heavy cream, but this version relies upon only butter and a little water in their place, which allow the ingredients' flavors to sing more clearly. While it is commonly understood that Fat Equals Flavor, there is a point at which too much fat actually masks complexities in flavors and dulls their vibrancy. Try the maque choux this way and see if you notice how bold and lively it tastes. If you miss the smokiness that bacon imparts, try instead a pinch of smoked paprika stirred in at the end.
Provided by Gabrielle Hamilton
Categories dinner, easy, quick, weeknight, vegetables, main course, side dish
Time 20m
Yield About 1 generous quart
Number Of Ingredients 10
Steps:
- Working with 1 corn cob at a time, set the ear of corn upright in a medium bowl. Shave the corn from the cob by slicing down the sides using the tip of a sharp chef's knife, holding the knife almost vertical. (This gives you neat tablets of corn that land squarely in the bowl and keeps the kernels from scattering all over the counter.) Using the back of the knife, scrape each cob to release all the nibs and the "milk" of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl.
- In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming. Add onion and celery, and season with 1 or 2 pinches of kosher salt. Stir constantly until softened and translucent but not browned, about 5 minutes.
- Add 2 tablespoons butter and the bell pepper, poblano and serrano, and stir constantly, adding another pinch of kosher salt, letting the butter melt and the peppers soften and become translucent, about 2 or 3 minutes. You will smell the peppers' sweetness and their mild capsaicin releasing.
- Add the final 3 tablespoons butter and the corn mixture from the bowl, cobs included, and another pinch of kosher salt. Stir constantly to coat with the butter and combine thoroughly.
- When everything starts to hiss and sound hot, but isn't cooking so hard as to take color, add 1/2 cup water and a healthy few grinds of black pepper, and cover the pan for a couple of minutes to steam/shallow braise the mixture.
- Remove the lid, and stir well, noticing the corn releasing its liquid and the kernels softening, and the cobs turning somewhat translucent, if however vague. You will notice a general softening and melding together. Return the lid, and let cook a few more minutes, noticing the water evaporating and the remaining liquid reducing and gaining some "body" and gloss. Discard the corn cobs, but do suck them before tossing - those buttery juices make a nice cook's treat.
- Taste for salt, and serve. It should be sweet, spicy, a bit wet and surprisingly complex, given the few ingredients and their ordinariness. If you want a smoky taste, add a good pinch of smoked paprika.
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Zachary Fink
[email protected]This maque choux recipe is a great way to get your kids to eat their vegetables. The corn and okra are disguised in the sauce, so they'll never even know they're eating them.
Shermere Walls
[email protected]I love the addition of the bell peppers in this maque choux recipe. It gives the dish a nice sweetness and crunch.
Sontosh Sontosh
[email protected]This maque choux recipe is a great way to use up leftover chicken or sausage. It's also a great dish to make for a weeknight meal.
MN creation
[email protected]I'm not a big fan of spicy food, but I still really enjoyed this maque choux recipe. The spice level is just right. It's enough to give the dish a little kick, but it's not overwhelming.
Matthew Seymour
[email protected]This maque choux recipe is the perfect summer side dish. It's light and refreshing, but it's also packed with flavor.
Shaheenaanxari Anxari
[email protected]I'm always looking for new and exciting ways to cook corn on the cob. This maque choux recipe is a great option. It's easy to make and it's always a hit with my family.
Wendsen Girma
[email protected]This maque choux recipe is a great way to spice up your next barbecue. It's also a great dish to take to a potluck.
Aidan Horrigan
[email protected]I love the simplicity of this maque choux recipe. It's just a few ingredients, but it packs a lot of flavor. I will definitely be making this again soon.
Gabrielius Bulakas
[email protected]This maque choux recipe is the perfect way to use up leftover corn on the cob. It's also a great way to get your kids to eat their vegetables.
lazysans157
[email protected]I've never had maque choux before, but I'm glad I tried this recipe. It's a delicious and unique dish. I will definitely be making it again.
BTS World
[email protected]This maque choux recipe is so easy to make and it's always a crowd-pleaser. I love serving it with grilled chicken or fish.
Shayleen Dabideen
[email protected]I'm not a big fan of okra, but I actually really enjoyed this maque choux recipe. The okra was cooked perfectly and it wasn't slimy at all. The sauce was also very flavorful.
Batuga
[email protected]I made this maque choux recipe for a potluck and it was a huge success. Everyone loved it! I especially liked the addition of the smoked sausage. It gave the dish a really nice flavor.
ucv paperlayers
[email protected]This maque choux recipe was a bit too spicy for my taste, but it was still very good. I think next time I'll use less cayenne pepper.
Kunda Chile
[email protected]I'm from Louisiana and I can tell you that this maque choux recipe is authentic. It's just like my grandma used to make. The flavor is amazing and it's the perfect comfort food.
Fatia Skylar
[email protected]This maque choux recipe is a keeper! I love the combination of corn, okra, tomatoes, and bell peppers. The sauce is also very flavorful. I served it over rice and it was a hit with my family.
Anil Bhai
[email protected]5 stars! This recipe is easy to follow and produces amazing results. The maque choux was creamy, flavorful, and had just the right amount of spice. I will definitely be making this again.
Tina Moraza
[email protected]I've been making this maque choux recipe for years, and it never disappoints. It's the perfect side dish for any summer gathering.
Hawk Navy
[email protected]Simply delicious! This maque choux recipe was a hit at my last dinner party. The corn and okra were perfectly cooked, and the sauce was flavorful and creamy. I will definitely be making this again.