Maque choux (pronounced 'mock shoe') is a traditional, creamy corn and sweet pepper side dish that hails from southern Louisiana. This exceptional version includes succulent bits of shrimp.

Shrimp and Corn Maque Choux

4 tablespoons olive oil
3/4 cup green peppers, small dice
3/4 cup red peppers, small dice
1 1/2 cups onion, small dice
10 ears fresh corn on the cob*
1 pound raw shrimp, any size, peeled, deveined and cut into 1/2-inch pieces
2 cups heavy cream
3 large plum tomatoes, seeded and small diced
Salt and pepper to taste

1. Heat a pan over medium heat and add the olive oil. Add the peppers and onions to the pan and cook until tender (do not brown).
2. While the peppers and onions are cooking, using a knife, cut the corn kernels from the cob. Add the kernels to the pan. Then using the back of the knife, scrape any remaining parts of the kernel and the liquid (milk) from the cob and add to the pan.
3. Add the shrimp to the pan. Let the corn and shrimp cook for a few minutes then add the cream and cook until the cream thickens slightly.
4. Add the tomatoes and season to taste with the salt and pepper.

Makes 10 to 12 servings.

*If fresh corn on the cob is not available, you can substitute with 2 (10-ounce) packages frozen corn kernels.

Recipe and photograph provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.