Creole Corn Maque Choux
Recipe type: Vegetable side dish / corn
Cuisine: Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
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.
  • 1½ 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 3½ 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
  1. Heat the oil  in a large skillet. Add the onion and sauté over medium-low heat until golden.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Recipe by VegKitchen at