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The cobs are the key to this creamy-sweet Cajun corn dish
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
Ingredients
-
3
ears of corn, husks and silk removed
-
1
tablespoon grapeseed or other neutral oil
Directions
Reviews
August 13, 2022
Summer Staple
This is a go-to summer recipe when the corn is at its peak. Yes, it takes a little time, but the payoff is well worth it. A perfect accompaniment to grill roasted chicken or pork, or as a light supper or lunch.
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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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.