Chef Paul’s Corn Maque Choux

Maque choux, pronounced “mock-shoe,” is a traditional south Louisiana vegetarian dish that always contains corn, but you can also add diced cooked chicken or fish. It’s great served with chopped fresh tomatoes on top.

Featuring

Servings

Makes 10-12 side-dish servings

Ingredients

8 tablespoons margarine
¼ cup vegetable oil
7 cups fresh corn kernels (about 14 ears) or frozen corn kernels
1 cup very finely chopped onions
1/4 cup sugar
2 teaspoons Chef Paul Prudhomme's Vegetable Magic®
2½ cups vegetable stock, in all
1 cup non-dairy cream, in all
2 eggs

How To Prepare

In a large skillet, preferably nonstick, combine 4 tablespoons of margarine and the vegetable oil with the corn, onions, sugar, and Vegetable Magic®. Cook over high heat until the corn is tender and a crust starts to form on the bottom of the skillet, about 12-14 minutes, stirring occasionally, then stirring more as the mixture starts sticking. Gradually stir in 1 cup of the stock, scraping the bottom of the skillet to remove the crust as you stir. Continue cooking for 5 minutes, stirring occasionally. Add the remaining 4 tablespoons of margarine, stir until melted, and cook about 5 minutes stirring frequently and scraping the skillet as needed. Reduce the heat to low and cook about 10 minutes, stirring occasionally, then add ¼ cup additional stock and cook about 15 minutes, stirring fairly frequently. Add the remaining 1 cup of stock and cook about 10 minutes, stirring occasionally. Stir in ½ cup of the non dairy cream and continue cooking until most of the liquid is absorbed, about 5 minutes, stirring occasionally. Remove from the heat.

Combine the eggs and the remaining ½ cup non dairy cream in a bowl and beat with a whisk until very frothy, about 1 minute. Add this mixture to the corn, stirring well. The heat from the corn will cook the eggs just enough to give this dish a rich, frothy texture. Serve immediately.

Copyright © 1995 by Paul Prudhomme

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