Maque Choux (pronounced 'mock shoe') is a spicy Cajun side dish that hails from Southern Louisiana and is thought to be an amalgam of Acadian French (Cajun) and American Indian cultural influence.
6 strips thick-sliced smoked bacon
1/4 butter or margarine
1 medium onion, finely chopped
1 medium green bell pepper, finely chopped
1 small jalapeño, finely chopped (optional)
2 garlic cloves, finely chopped
4 cups fresh or thawed frozen corn kernels
2 medium tomatoes, peeled, seeded and chopped
1/8 teaspoon cayenne pepper (or to taste)
1 cup chicken broth
- Cook bacon in a frying pan until crisp; drain on paper towels, crumble and set aside.
- Discard all but 2 tablespoons bacon fat. Melt butter in bacon fat over medium heat. Add onion, green and jalapeño peppers and garlic and sauté for 5 minutes, until onion has softened.
- Stir in corn, tomatoes and cayenne pepper and cook 5 more minutes, stirring occasionally.
- Add broth and reduce heat to medium-low. Cover partially and cook until all the liquid is absorbed, about 45 minutes, stirring occasionally. Remove from heat.
- Stir in crumbled bacon and serve.
Makes 6 to 8 servings.