Creole Corn Maque Choux

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 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

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