Corn Maque Choux
Serves 4 to 6
This is a Cajun specialty, pronounced “mockshoo,” that can be a side dish or, when stewed with chicken, shrimp or crayfish, a main course. The version below is for a side dish. If you have it, add the corn milk in addition to the milk. Many recipes call for a chopped tomato or two and omit the milk, but I like this version. If the corn is really sweet, you don’t even need the cumin.
2 cups corn kernels (defrosted and drained, if using frozen)
Half of a red bell pepper, cut in small dice
3 tablespoons butter
½ cup milk
½ teaspoon cumin
¼ teaspoon cayenne pepper (or to taste)
Salt and pepper
In a frying pan, melt the butter. When it is hot and foaming, add the corn. Saute over medium-high heat until the corn is slightly browned. Add the cumin and cayenne and ¼ cup of the milk and cook until the milk is absorbed. Add the red pepper and the rest of the milk and repeat. The bell pepper should still have some crunch to it. Add salt and pepper to taste.