Cooking Louisiana  -  Corn Maque Choux
Corn Maque Choux

Cajun country has many favorites and this Corn Maque Choux (Mock Shoe) is one. Maque Choux is not a french phrase but is supposedly of American Indian origin. Corn and Tomatoes were always in abundance. The following is the old traditional method I remember. You can also use canned whole kernel combined with cream style corn.

8 - whole ears of fresh corn
[Sub.] 3 - cans whole kernel, 1 can creamed
1 - chopped onion
1/2 chopped bell pepper
1 stalk diced celery
Handful of chopped green onions
1 cup (about) salt meat cubed
1 tbs. bacon grease or cooking oil
1 lg., very ripe homegrown tomato - peeled and cut up
[Sub.] 1 can stewed tomatoes
Salt & Pepper to taste

Shuck and clean corn. Get a bowl. Use a sharp knife to remove corn from cobs by cutting part way then making a second pass. Flip the knife edge to the dull side and scrape the cob to remove the corn milk.

In a saucepan cook onion and salt meat until lightly brown. Add bell pepper and celery and sauté till soft. Add corn and tomato, cover, and smother about 30 minutes. Add seasonings and green onions; cover and simmer on low about 10 minutes. Taste and re-season.

This may be served as a side for most pork dishes like chops or roast. In the "olden days" (I love that saying!) it was served over rice as a staple main dish.

You can vary this dish by adding crawfish, chicken or sausage. Be creative!

Use what's left over and make Maque Choux Cornbread or freeze it and put it in your next Corn Soup.