Best maque choux recipe?

The trick is finding the right fresh corn.
The modern super sweet corn varieties are not as milky as some of the older varieties.

This is the way my grandma taught me.

Maque Choux
1 stick Butter
6 Ears of Fresh Corn
1 cup Onion, finely diced
1 cup Bellpepper, finely diced
2 cloves of garlic, minced
2 medium Tomatoes, peeled, seeded & diced
Salt, black pepper and cayenne to taste

Cut the corn off the cob with a very sharp knife. The trick is to cut about half way through the kernels, then go back and scrape the cobs with the back of your knife to get all of the milk from the cobs saving the milk from the cob.
Melt the butter and sauté the onions, bell pepper and garlic till clear, add the chopped tomato and sauté briefly. Add the corn & corn milk, and then reduce heat to simmer stirring often for about 15 minutes. The corn should have a creamy consistency, you may add a little milk if needed. Add the Salt, black pepper and cayenne to taste. Cook for another 15 minutes, stirring occasionally.


Tasso makes a great addition to this dish as well by adding a nice smokey flavor; Sometimes I prefer it just the way it is.

I started to post in the wee hours, "My grandmother is dead. There is no more good maque choux." I thought better of it.

Good maque choux needs a little sweet with a little heat. She used Ro-tel for the punch of heat, but fresh jalapenos would work.

She only made maque choux in the summer, when fresh sweet corn is available and she'd freeze some for winter usage.

I'm not saying I haven't had good maque choux made by others, but hers is the standard by which all maque choux is measured.

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I started to post in the wee hours, "My grandmother is dead. There is no more good maque choux." I thought better of it.

She only made maque choux in the summer, when fresh sweet corn is available and she'd freeze some for winter usage.

I'm not saying I haven't had good maque choux made by others, but hers is the standard by which all maque choux is measured.

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DITTO

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That's a good one. I sometimes add a little cream near the end. I also prefer to undercook the dish, compared to most recipes. I just like the fresh corn taste...and I add jap pepper to the mix, too.

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What Gee said and this combined is mine exactly as well.

I make some that I add masala seasoning to.

Corn, Red pepper, Garlic, butter, and masala seasoning.

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but hers is the standard by which all maque choux is measured.

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Amen! Feel the same way about MawMaw's. Even when she got older and I'd find some corn silk had made its way into her pot I didn't mind. It was still the SH*T all maque choux should strive to be.

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Think that was my grandmas, Like I said before the trick is finding good milky corn which is hard to find these days.

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Makes all the difference.