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Creole Corn Maque Choux

Creole Corn Maque Choux1

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.
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Course: Vegetable side dish / corn
Cuisine: Healthy
Diet: Vegan, Vegetarian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 to 8
Author: Veg Kitchen

Ingredients

  • 1 1/2 tablespoons olive oil
  • 1 large onion chopped
  • 2 medium stalks celery finely diced
  • 1 small or 1/2 medium red bell pepper finely diced
  • 1 small or 1/2 medium green bell pepper diced
  • 1 tablespoon unbleached white flour
  • 3 to 3 1/2 cups cooked fresh or thawed frozen corn kernels
  • 2 medium diced ripe tomatoes
  • 1/2 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 1/4 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.

 

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

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