Corn Maque Choux

Corn Maque Choux

This traditional south Louisiana side dish (pronounced “mock shoe”) features fresh-cut corn slow-simmered with onions, bell peppers and rich cream seasoned with a shake of cayenne pepper sauce This familiar-with-a-twist variation on an American classic side dish adds authentic South Louisiana flavor to our Gulf Coast holiday meal. To cut corn off the cob; snap ears of corn in half and place cut side down on cutting board; this gives you a flat surface that doesn’t wobble when slicing. Scrape the cob with the back of a knife blade to get the milky juice left on the cob; the corn milk adds flavor and acts as a thickener in this recipe.

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