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.

Recipe

Creole Corn Maque Choux

5 from 2 votes

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.

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Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: 6 to 8

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 (Estimate per Serving)

Calories: 142kcalCarbohydrates: 24gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 221mgPotassium: 378mgFiber: 4gSugar: 6gVitamin A: 1267IUVitamin C: 52mgCalcium: 49mgIron: 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