Creole Corn Maque Choux

This classic side dish was adapted by Creole cooks from a dish made by the Native Americans who populated southwest Louisiana. Adapted from Great American Vegetarian.

Serves: 6

• 1 1/2 tablespoons olive oil
• 1 large onion, chopped
• 3 medium stalks celery, diced
• 1 medium red bell pepper, diced
• 1/2 medium green bell pepper, diced
• 4 cups cooked fresh corn kernels (from 4 large or 5 medium ears)
• 2 medium diced ripe tomatoes
• 3/4 cup rice milk
• 1 teaspoon natural granulated sugar
• 1 tablespoon unbleached white flour
• Salt to taste
• Pinch of cayenne pepper, or to taste

Heat the oil  in a large skillet. Add the onion and sauté over medium-low heat until golden. Add the celery and bell peppers and continue to sauté until all the vegetables are just tender, stirring occasionally, about 8 minutes.

Add the corn kernels, tomatoes, rice milk, and sugar to the skillet. Bring to a simmer, then simmer gently, uncovered, about 5 to 7 minutes, or until everything is well heated through and the tomatoes have softened a bit.

Dissolve the flour in just enough water to make it smooth and flowing. Stir it into the skillet and stir until the liquid in the skillet thickens. Season with salt and cayenne pepper. Remove from the heat and serve at once.

• Here are more Creole classics, veg style.
• Here are more recipes for using fresh corn.