A Wednesday Recipe- Corn Maque Choux

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Corn Maque Choux 
Pronounced ‘mak shoe’

*Corn Maque Choux is one of my absolute favorite dishes!

Here’s a bit of information about Corn Maque Choux.
Corn Maque Choux is a Cajun side dish that was introduced to the French settlers by the American Indians. Today’s recipe is more of a collaboration of French and American Indian recipes (it really depends on who you ask, but some will say it is French with American Indian influence and others will say it is American Indian with French influence) . There are a lot of variations of the recipe and it can be a lot of fun to change it up or mix recipes to make your own. It is generally served as a side dish, but adding meat (my friends like sausage or chicken) , fish, shrimp, crawfish, tempeh, ect can make it a great meal in itself. – I recommend the shrimp!

Corn Maque Choux*
Recipe serves 6

4 tablespoons butter
3 tablespoons olive oil
4 cups corn kernels (4 – 6 fresh ears)
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 bell pepper, finely chopped
1/2 cup green onion tops, chopped
2 tablespoons sugar
1 teaspoon sea salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 teaspoon sweet paprika
1 cup low sodium chicken or vegetable stock (you can also substitute a can of diced tomatoes and green chilies for the stock)
2 eggs, lightly beaten
1 cup milk or cream

Melt 3 tablespoons butter and 3 tablespoons olive oil in a skillet over medium heat. Add corn, onions, bell peppers, and green onions, stir just enough to keep the vegetables from burning***. Sauté until the onion is limp and transparent. Add the garlic and sauté about a minute more, continue to stir so as not to burn the garlic. Add the seasonings, stirring to combine. Reduce the heat to very low; add the stock and simmer until the liquid has almost evaporated, stirring often. Stir in the remaining 1 tablespoon of butter until melted.

In another bowl, whisk the beaten egg and the milk until frothy. Gradually add the egg mixture to the corn mixture, stirring briskly to keep the eggs from scrambling. Add sugar, stir and increase heat to medium high and bring the mixture to a boil. Reduce heat to low, cover pan and cook for 10 – 15 minutes, stirring and scraping the bottom of the pan occasionally to keep mixture from scorching.

Remove from heat.  Enjoy while hot!

* Camera is temporarily out and no online picture really works for this version. I will hopefully add a picture later!
**  I always prefer organic and fresh ingredients, but availability and budgets don’t always allow for them.
***When stirring or scrapping the bottom of the pan a wooden spatula is best. It works well and won’t scratch your pan.