It’s the season for Maque Choux! Made with ripe tomatoes, fresh corn, and peppers, Maque Choux (mock-shoe) is a Louisiana relative of succotash, with Cajun ingredients and much more delicious! A little spicy, a little creamy, and loaded with the flavors of summer, this is my favorite side dish whenever I can find beautiful ripe tomatoes and fresh corn on the cob.
I wait all year for the weeks when the tomatoes are perfect and I can find tender, delicate corn on the cob. And then I go hog wild! Last weekend I visited friends who have a gorgeous (and huge) garden. They let me wander around, plucking perfectly ripe tomatoes, hunting through the greenery to find all the hidden gems.
So I took some of the tomatoes my friends so graciously sent me home with and combined them with fresh ears of corn I had in the fridge. I added some onions and finely chopped Hatch chiles (thanks @MelissasProduce!) and sautéed them together. Then a quick splash of cream (instead of the 1 cup some recipes call for!), added some herbs and seasonings and dinner was on the table!
If you want, you can toss in some andouille sausage, shrimp, or chicken to turn this into a main course, perfect for lunch or dinner. You can serve it as the base for grilled or sautéed meats, or cut them up, saute separately and toss with the vegetables before serving. You can use my recipe for Grilled Cajun Shrimp Kabobs if you want to add a spicy note. This time I had some chicken breasts in the freezer that I quickly sautéed in the same pan (I hate having a ton of dishes to wash) and served those on top of the Maque Choux.
Heavens to Betsy this is good!! I was swooning at the dinner table, LOL. And best of all, I had this made in less than 30 minutes. Winner!
Just like any other recipe, you can customize the ingredients you use. Lower or raise the heat quotient, change out the vegetables to those you have on hand, or leave out anything you or your family doesn’t care for. Use the basic concept and create from there. Leave a comment below to let us all know what you chose to use to make your version of Maque Choux.
Enjoy this delightful healthy side dish for the next few weeks while the fresh corn and tomatoes are still available in the grocery stores!
Have a wonderful weekend my friends.
How to make Maque Choux (Creamed Corn and Tomatoes):
- Sauté the onions and chiles in oil
- Add corn, cream, salt and pepper; simmer 5 minutes
- Stir in the basil and tomatoes, tossing together
- Serve topped with green onions and cheese if you like
- Pass hot sauce at the table
If corn isn’t in season, can I use frozen instead?
Yes, you can! Use it straight from the freezer, no need to thaw first!
If you are adding a protein to this, cook it first in the same pan you will use for the Maque Choux, saving you from cleaning another pan, and adding a lot of flavor to the vegetables. Keep it warm or rewarm before tossing it with the corn and tomatoes.
Key Ingredients for this Recipe
- Green chiles
- Fresh corn
- Heavy cream
- Fresh tomatoes
- Green onions
Kitchen Tools I Use to Make This Recipe
Because you are using fresh vegetables, this dish is naturally gluten-free!
Maque Choux - Creamed Corn and Tomatoes
Maque Choux is a creamy blend of fresh corn, tomatoes and peppers that is delicious, healthy, and full of the flavors of summer!
- 1 tablespoon olive oil
- 1/2 large onion, peeled and chopped
- 1 to 2 green chiles such as Hatch, jalapeno, poblano, etc. seeded and chopped (use mild chiles if your family doesn't like spicy food)
- Raw corn kernels from 4 ears corn, or 3 cups frozen corn, unthawed
- 2 tbsp heavy cream, optional
- Kosher or fine sea salt, to taste
- Freshly ground black pepper, to taste
- 2 tsp finely minced fresh basil or 1 tsp dried basil leaves (or other favorite herbs)
- 1 cup chopped and seeded fresh ripe tomatoes (or you can use quartered cherry tomatoes)
- Finely sliced green onions, for garnish
- Grated Parmesan cheese, optional
- Sriracha or other hot sauce, if desired
- Place the oil in a large sauté pan, and warm over medium-high heat. When hot, add the onions and chiles. Cook, stirring regularly, until the onions have softened, about 3 minutes. Add the corn and continue cooking for 4 minutes, stirring. Add the cream, salt, and pepper. Reduce the heat to medium and simmer for about 5 minutes or until the corn is cooked but still a little firm. Stir in the basil and remove from the heat.
- Stir in the tomatoes, tossing everything together. Taste and adjust seasoning as needed. Scoop into bowls, sprinkle with some green onions and a little cheese if you want. Serve while ho t. Offer a bottle of hot sauce such as Sriracha so your family and guests can make their personal servings as spicy as they like.
Amount Per Serving: Calories: 338Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 10mgSodium: 508mgCarbohydrates: 64gFiber: 8gSugar: 15gProtein: 10g
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First Published: Sept 9, 2016
Last Updated: Sept 13, 2019