Corn Maque Choux

Jambalaya and a crawfish pie and filé gumbo
‘Cause tonight I’m gonna see my ma cher amio
Pick guitar, fill fruit jar and be gay-o
Son of a gun, we’ll have big fun on the bayou.

Some friends invited us to a Cajun dinner party last weekend, and it was big fun, although no bayous were anywhere nearby. They cooked up awesome classics – etouffe, shrimp and ocra bisque, chicken and dumplings a la Paul Prudhomme, and bananas foster. Nothing on fire here, guys, go back to watching the game. We sent all the kids off to the basement and got to really savor the company, food and drink. My husband, a long time devotee of New Orleans Jazz and Heritage Festivals, declared everything tasted just perfect. (Chef Valerie – you rock, thank you again!)

Of course I had to bring something made from the Locavorious freezer stock.  When I think of Louisiana, I think hot summertime, and nothing says hot summertime like sweet corn.  Here’s a Cajun recipe highlighting sweet corn:  corn maque choux, or for us Michiganders – Corn Mock Shoe!  This recipe comes from Cajun Cooking – Succulent Recipes from Louisiana by Marjie Lambert, a cookbook my husband got as a birthday present back in 1991. It came out really well, reheated fine, and made a great side dish.  Check it out:

1 T butter
2 T vegetable oil
2 cups frozen corn kernels
½ onion, chopped
1 garlic clove, minced
¼ cup chopped green onions
½ cup coarsely chopped green or red bell pepper – our frozen red pepper strips work!
1 T sugar
¼ tsp black pepper
½ tsp salt
¼ tsp cayenne
½ cup poultry stock or canned broth
1 T butter
1 egg, lightly beaten
½ cup milk

Defrost the corn, being sure to keep the milky sweet juice with the kernels.

In a large skillet over medium heat, melt 1 T butter with the oil. Saute the corn, onion, garlic and red or green pepper, stirring often, until the onion is limp and transparent, about 5 minutes. Add the seasonings and green onions, and stir until combined. Add the stock and reduce heat to very low and simmer until liquid has almost evaporated, stirring often. (This took ~ 20 minutes for me.) Stir in 1 T butter until melted and mixed in.

In a small bowl, mix together the egg and milk, whisking until frothy. Add to the corn, stirring well, until the mixture is heated through.

Dress in style and go hog wild, me oh my oh
Son of a gun, we’ll have big fun on the bayou

1 comment to Corn Maque Choux

  • sounds great Rena. I have friends coming for dinner Friday nite. This sounds like a good thing to do with my Locavorious corn cobs! Dawn