A favorite side dish of many Creoles…the dish derived from the French Creole interpretation of a common Native American dish. Pronounced “mock-shoe,” this rich creamy corn stew is good on its own, or with other Creole favorites.
Maque Choux is most likely a Native American word twisted to something the Creoles could easily pronounce. Nevertheless, the dish epitomizes the Creole tradition of using food items that are readily available, and not wasting anything that might be remotely usable.
Maque Choux is best made with fresh ears of corn so that the maker can scrape out the milk and pulp from the cobs. Creoles have added their spin on the Native American version by adding andouille or tasso, and sometimes even shrimp.
As with most Creole dishes, begin with your Holy Trinity (onions, celery and bell peppers) sauteed in butter. Add andouille, tasso or shrimp and cook over a medium heat. While the meat is cooking, use a sharp knife to cut the corn off the cob. Using the back of the knife, scrape the milk from the cobs into a bowl. Add the corn to the pot, along with a little salt, pepper and cayenne. Cook for about 15-20 minutes, until the vegetables are tender. Finally, add minced garlic, diced tomatoes, and the corn milk to the pot. Stirring occasionally, allow to cook for another 15 minutes.
What you end up with is a rich, delicious stewed corn dish fit for a king, or at least a Creole Queen!