Serves 2: Once a seasonal summer dish, macque choux has become a year-round staple in New Orleans. This dish is perfect for serving as a side dish, as a entree, or as a full meal with the addition of any protein.
Tools Needed: Sharp paring knife, cutting board, medium frying pan, spatula
- 2 tbsp. olive oil
- 1 cup each, diced onion, bell pepper
- 1 large tomato, chopped (save juice!)
- 2 cloves garlic, crushed & minced
- 1 lb. (5 ears) cut fresh corn (see Directions)
- 1 tsp. salt
- ¼ tsp. black pepper
- 1 tsp. sugar (optional)
- Water (as needed)
In a large bowl or pan, cut the kernels from the cob. Then, go over the cobs again to extract the corn starches, or “milk” from the cob. This additional step gives the dish a silky texture. Set aside. Dice onions and bell peppers, crush or mince garlic.
Add oil to a medium pan and heat to hot over medium heat. Add the onions, and bell peppers and saute for 5 minutes, stirring occasionally.
Add the tomatoes and cook for 9 minutes. Then, add the garlic and cook for another minute.
Add corn, with juices, and seasonings and cook until corn is tender, about 10 to 15 minutes. Add stock or water while cooking, as needed.
Adjust seasoning as needed. A teaspoon of sugar may be added to mellow the tomato acidity.
Proteins can be added during the last few minutes of cooking to create an entree or a full meal. Works well with sausage, shrimp, crawfish, chicken, and pork.
Nutritional Facts: Calories: 131 ~ Total Fat: 5.8g ~ Sat. Fat: 0.9g ~ Sodium: 420g (17%) ~ Total Carbs: 70g ~ Fiber: 2.8g (10%) ~ Sugars: 8g ~ Protein: 3.3g