Corn Maque Choux

Corn Maque choux is a Cajun dish and one that my whole family has loved for a long time. I don’t make it with crawfish/crayfish - I make a vegetarian version. It’s spicy, creamy, buttery, delicious and no doubt particularly bad for you. So if you are watching your waist line you might want to stop reading this.

When we lived in Christchurch one of my favourite restaurants there was a little place called Zydeco Cafe. A Cajun/Creole restaurant with the worst carpet I have ever seen in my life - it looked like fake wood. Purple paint, a stuffed alligator on the wall and a piano accordion collection. Their food was my first experience of this type of cusine and I absolutely loved it. I understand Zydeco Cafe is still there, bigger and better than ever.

Anyway, my pleasant memories of Zydeco Cafe prompted me to try out all kinds of Cajun and Creole dishes, which is why this Kiwi is posting a recipe that has it’s origins far from here. Corn Maque choux is a dish from southern Louisiana, and after reading around there seem to be a lot of different versions out there, with a few basic ingredients the same. I’d be interested to know if any of you have eaten this or make this at home?

Oh and if anyone would like to buy me a plane ticket to Louisiana so I can just check to see how they make corn Maque choux, that would be lovely. Thanks.

Corn Maque choux

This is normally served as a side dish with something like shrimp or crawfish. However this recipe makes enough to have it on it’s own with some bread so you can mop up the last few creamy morsels.

This recipe serves 6.

  • 6 ears of fresh corn - kernels cut off and juice reserved.
  • 1 red pepper chopped
  • 1 green pepper chopped
  • 1 stick of celery chopped (optional)
  • 1 large Spanish onion chopped or 1 1/2 cup of chopped green onions.
  • 2 cans of creamed corn
  • 4 medium tomatoes chopped
  • 6 cloves to one head of garlic finely chopped (to personal taste)
  • 100 grams/4 oz butter
  • Cajun spices to taste
  • hot sauce to taste
  • 1 Tblspn Worcestershire sauce
  • 300 mls/ 1/2 pint of cream
  • additional milk or water if wished
  • salt and pepper to taste

Melt the butter in a large saucepan. Put the garlic, onions, peppers and celery into the pan and saut over medium to low heat for a few minutes until the onions are transparent.

Add in the fresh corn and juice from the cobs, creamed corn, cream, spices, Worcestershire sauce, hot sauce and a little additional milk or water if needed.

Cook, simmering for about 10 minutes. Add in the tomatoes and cook another 2-3 minutes.

Serve into bowls with accompanying Zydeco music.