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Corn Maque Choux recipe

Maque choux (pronounced ‘mock shoe’) isa traditional side dish that hails from southern Louisiana.

Recipe: Corn Maque Choux

1/4 cup vegetable oil
1/4 cup all-purpose flour
2 cups frozen corn niblets, thawed
1/2 cup butter
1 medium onion, finely chopped
1 medium green pepper, seeded and chopped
1 pint heavy whipping cream
1 teaspoon chicken base
Salt and pepper to taste
1 (8-count) package frozen miniature pie shells (optional)

  • Bake pie shells according to package directions.
  • Meanwhile make a roux: In a heavy saucepan add oil. Once oil is hot, slowly stir in flour and cook,stirring constantly, until roux is golden brown. Remove fromheat.
  • In a saucepan, combine remaining ingredients,except tomatoes, and bring to a boil. Stir in the roux and cookuntil thickened and creamy. Remove from heat and add tomatoes.
  • If desired, spoon the mixture into bakedminiature pie shells and serve.

    Makes 8 servings.

    Maque Choux

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