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. This version features smoked bacon, corn, onion, green bell pepper, jalapeno, garlic, tomatoes and cayenne pepper.

Maque Choux

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 jalapeno, 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

1. Cook bacon in a frying pan until crisp; drain on paper towels, crumble and set aside.
2. Discard all but 2 tablespoons bacon fat. Melt butter in bacon fat over medium heat. Add onion, green and jalapeno peppers and garlic and saute for 5 minutes, until onion has softened.
3. Stir in corn, tomatoes and cayenne pepper and cook 5 more minutes, stirring occasionally.
4. 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.
5. Stir in crumbled bacon and serve.

Makes 6 to 8 servings.