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 — it's also a great choice for a Thanksgiving side dish, bringing a bit of Southern flair to the holiday table.
Adapted from Great American Vegetarian by Nava Atlas. Photos by Hannah Kaminsky.
Key Ingredients & Substitutions
- Fresh corn kernels. The star of the dish — fresh corn cut straight off the cob gives the best flavor and texture, though thawed frozen corn works well too, especially outside of peak summer season.
- Bell peppers. A mix of red and green adds color and a slightly different flavor from each — use whatever combination you have on hand.
- Ripe tomatoes. Add juiciness and a touch of acidity that balances the sweetness of the corn.
- Unsweetened nondairy milk. Along with a bit of flour, this creates the light, creamy sauce that coats the vegetables.
- Fresh basil and thyme. These herbs give the dish its herbaceous, Creole character — dried versions work in a pinch.
Variations
- Add heat. For an extra kick, add a seeded and finely chopped fresh hot pepper to the mix at the same time you add the corn.
- Make it a main dish. Stir in a can of drained, rinsed black-eyed peas or red beans for a heartier, more substantial dish.
- Add smoked paprika. A pinch stirred in with the salt and cayenne adds a subtle smoky depth.
- Swap in okra. A handful of sliced fresh or frozen okra added along with the corn is a classic Southern pairing.
Tips for the Best Maque Choux
- Don't rush the onion. Sauteing it until truly golden builds the base flavor for the whole dish.
- Stir the flour in thoroughly. Making sure it fully disappears into the vegetables before adding the liquid helps avoid any raw-flour taste or lumps.
- Use ripe, in-season tomatoes when you can. Their natural sweetness and juiciness make a real difference in the finished dish.
- Serve it right from the skillet. This is a casual, rustic dish that's just as at home served family-style straight from the pan as it is plated.
Make Ahead & Storage
This keeps well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of nondairy milk or water if it's thickened up too much in the fridge.
How to Serve
Serve as a Creole-inspired side dish alongside beans and rice, or as part of a Thanksgiving spread. Explore more of VegKitchen's Creole classics, veg style, and more recipes for using fresh corn.
Recipe
Creole Corn Maque Choux
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
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)
Nutrition information
Per serving: Calories: 167; Total Fat: 3g; Protein: 4g; Carbs: 29g; Sodium: 45 mg
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