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    Home » Recipes » Vegan Thanksgiving Recipes

    Creole Corn Maque Choux

    Published: Dec 14, 2011 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Here's a classic combo of corn, bell peppers, and tomatoes, Creole style. This veggie side dish was adapted by Creole cooks from a dish made by the Native Americans who populated southwest Louisiana. Make it when there's a bumper crop of fresh corn; and also it's a great choice for a Thanksgiving side dish. Adapted from Great American Vegetarian by Nava Atlas. Photos by Hannah Kaminsky.

    Creole Corn Maque Choux1

    Creole Corn Maque Choux

    Here's a classic combo of corn, bell peppers, and tomatoes, Creole style. Make it when there's a bumper crop of fresh corn; and it's also a great choice for a Thanksgiving side dish.
    5 from 2 votes
    Print Pin Rate Email
    Course: Vegetable side dish / corn
    Cuisine: Healthy
    Diet: Vegan, Vegetarian
    Keyword: corn side dish
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 6 to 8
    Calories: 142kcal
    Author: Veg Kitchen

    Ingredients

    • 1 ½ tablespoons olive oil
    • 1 large onion chopped
    • 2 medium stalks celery finely diced
    • 1 small or ½ medium red bell pepper finely diced
    • 1 small or ½ medium green bell pepper diced
    • 1 tablespoon unbleached white flour
    • 3 to 3 ½ cups cooked fresh or thawed frozen corn kernels
    • 2 medium diced ripe tomatoes
    • ½ cup unsweetened nondairy milk
    • 2 tablespoons finely chopped fresh parsley
    • Several leaves fresh basil thinly sliced, or 1 teaspoon dried basil
    • 1 teaspoon fresh thyme leaves or ¼ teaspoon dried
    • Salt and cayenne pepper to taste
    US Customary - Metric

    Instructions

    • 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. Sprinkle in the flour, stirring it in until it disappears.
    • Add the corn kernels, tomatoes, and nondairy milk to the skillet. Cook uncovered for 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 straight from the skillet, or transfer to a serving dish for the table.

    Nutrition

    Calories: 142kcal | Carbohydrates: 24g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 221mg | Potassium: 378mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1267IU | Vitamin C: 52mg | Calcium: 49mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

    Variation: For an extra kick, add a seeded and finely chopped fresh hot pepper to the mix, at the same time when you add the corn.

    Nutrition information
    Per serving:  Calories: 167;  Total Fat: 3g;  Protein: 4g;  Carbs: 29g;  Sodium: 45 mg

    Creole Corn Maque Choux2

    Creole Corn Maque Choux recipe

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

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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