Macque Choux (pronounced Moch Shoo) is a corn dish sautéed with vegetables straight from Louisiana, USA. It is said to be invented by the Cajun tribe of the state and so macque choux is also sometimes understood to be a blend of corn with cajun spices.
Corn straight off the cob can be used in this dish. Some people use creamed corn also giving the dish a pureed look. I had a bag of frozen sweet corn sitting in the freezer and HD asked to make “something nice” out of it sometime so I landed with this dish. It is really easy and as long as you don’t overcook the corn, it turns out as a great side accompaniment to your meal.
Preparation Time – 10 mins
Servings – 4
250 gms sweetcorn (frozen and thawed)
1 green bell pepper (seeded and chopped)
1 large onion (sliced)
1 tomato (diced)
1 tblsp ginger (chopped finely)
1 tblsp garlic (chopped finely)
Salt and pepper to taste
2 tsp vegetable oil
2 tblsp green coriander leaves (chopped finely)
For the dressing
½ tsp sugar
2 tbsp vinegar
1 tsp mustard sauce
1 tsp green chilli sauce
1 tsp red garlic chilli sauce (optional)
Heat the oil in a pan and fry the onions till light pink in color. Saute the bell pepper, ginger and garlic in it. Add sweetcorn, sprinkle a little water on it and cover the pan for 2-3 mins while leaving the gas on sim to allow sweetcorn to become tender. Remove the cover and let the corn cook for another 2-3 mins. Make sure the corn does not get overcooked or it will become too dry for taste.
Mix the dressing ingredients in a bowl. Transfer sweetcorn mixture to this bowl. Add salt and pepper and mix thoroughly. Garnish with tomatoes and coriander leaves. Serve hot.