Corn Maque Chaux is a New Orleans type of cream style corn with carries to this day a hint of century-old French and American Indian influences. It’s a delightful side dish which is simple yet immensely satisfying. Corn Maque Chaux’s defining feature is its lightly cooked corn kernels which retains their sweetness and crispiness. This makes it go really well with roasted meats and steak. To accentuate the flavour of the fresh corn, mine is a light version without bacon or garlic.
- Corn (4 ears)
- Capsicum (1)
- Onion (1)
- Butter (30g)
- Chicken Stock cube (1)
- Cream (1/4 cup)
- Start by shaving the corn kernels off the ears. Don’t cut that closely to the cob, and leave some sharp edges.
- When you are done, scrape the edges to release a sort of corn mush which will be used to thicken the gravy.
- Finely dice 1 onion and 1 capsicum (a.k.a. bell pepper?).
- Dissolve 1 chicken stock in 1/2 cup of hot water. Add the corn mush and 1/4 cup whiskey to the stock.
- Fry the onion bits with a large slab of butter on a low flame in a large pan till they becomes limp. Add the capsicum and continue the slow stir fry until the onion begins to brown.
- Add the stock, and corn kernels and continue to simmer. Next add 2t paprika, 2t thyme, 2t tarragon and a sprinkle of black pepper. Follow this up with 1/4 cup of cream.
- Continue to simmer until the liquid boils down to the consistency of a light gravy. The sauce will thicken on cooling. Serve your maque choux warm or cold.
- I think Maque Chaux is pronounced Mark Chu, like an Chinese dude’s name.
- Scrape with the blade perpendicular to the cob. Do not carve bits of the cob off by holding the blade at an angle.
- Some people add little bits of crayfish or prawns to their maque chaux. Marinate the meat lightly in oil, pepper and salt and add it to the mix towards the end so it isn’t overcooked.
- Leftover Maque Choux is very versatile and has many uses, as part of an omelette, as the topping of a ramen.