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The cobs are the key to this creamy-sweet Cajun corn dish

Maque Choux with Andouille Sausage

Appears in July-August 2019

30 minutes

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Maque Choux with Andouille Sausage

Pronounced “mock shoe,” this Creole classic is said to get its name from a French inflection of a Native American word for the dish. Andouille sausage is not traditional, but we like its smoky, meaty flavor paired with the sweetness of fresh corn. We also swapped the standard green bell pepper for a poblano chili, which has an earthy flavor and mild heat. Corn kernels freshly cut from the cobs are best here, as the “milk” can be scraped from the cobs and used to enrich the maque choux.

4

Servings

Tip

Don’t forget to salt the vegetables immediately after adding them to the skillet. This helps draw out moisture so they soften faster. And don't use frozen corn, as it lacks the delicate crispness of fresh corn and won't produce the corn milk needed to give this dish the proper consistency.

30 minutes

Reviews
Amy J.

A staple in the summer! I prefer to omit the vinegar and add a splash of cream. The andouille makes this a one dish meal.

Siri N.

This dish is clearly all about the quality of the sausage you have, so if you have a good brand, it might work well. The scraping-cob technique didn't work for me, so I had to use a splash of cream, which seems to defeat the point of the recipe. The fresh corn was delicious in texture. The dish got good reviews, but it was a lot of work and, as I said, it all fell on the sausage, so I won't make it again.


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