Lundi: Recipes

The corn dish known as Maque Choux is a standard in Louisiana.  The name of the dish is alternatively said to be Creole or Cajun and does not readily translate to English.  Choux is an old-fashioned spelling of the French endearment chou which literally means cabbage but implies the affectionate use of the word darling.  The main ingredients, corn, bell pepper and onions, seem to magically transform in to something even more delicious than usual when combined.  It’s an easy side dish that is perfect any time of the year since frozen or canned corn can be substituted for fresh.

6 to 8 ears of corn or equivalent frozen or canned corn

2 tbsp oil

1 medium onion, chopped

1 green bell pepper, chopped

1 red or orange bell pepper, chopped

1 clove garlic, minced

½ cup water

1 tsp sugar (if using fresh corn) or 1 tsp cornstarch (if using canned or frozen corn)

Salt and pepper to taste

Clean fresh corn or thaw or drain frozen or canned corn.  Set aside.

Add oil to a skillet over medium heat.  Add onion, bell pepper and garlic and sauté until soft.  Add corn, water, sugar/cornstarch, salt and pepper.  Reduce heat, cover and simmer for about twenty minutes or until the mixture has thickened, stirring frequently.  Taste and add salt and pepper as needed and serve.  Bon appetite ~

Header: Still Life by Charles Legon