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Grilled Corn Maque Choux

Maque choux (mack shoe) is thought to have originated with the Native Americans and further developed by the Cajuns of south Louisiana. The name may be derived from the French maigrchou meaning ‘thin child’ referring to the addition of cream to thin out the dish. The basis of virtually all recipes is the combination of corn, onions, and peppers. This version is close to the original Cajun recipe, with the exception of grilling the corn, substituting red bell peppers for green, and oil for bacon drippings.

3 ears of fresh corn

1 small red bell peppers, diced

1 small yellow onion, diced

3 tablespoons olive oil

Salt to taste

Coarse ground pepper, a large amount is suggested

1/2 cup half-and-half

Shuck the corn and remove the silk. Prepare the grill for hot direct cooking. Grill the corn directly over the fire rotating as required to char some kernels on all sides (approximately 15 to 20 minutes).

Cut the kernels from the cobs into a bowl, then using the back of the knife, scrape the cob over the bowl. This adds the natural milk of the corn.

Sauté the pepper in the oil over medium heat until tender (approximately 10 minutes). Add the onion and continue cooking for another 10 minutes.

Add the corn, half-and-half, salt, pepper and stir to thoroughly mix. Continue heating until thoroughly warmed. Can be held warm for up to 1 hour but may require additional half-and-half to moisten.


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