Macque choux recipe

One side dish that's beloved by the entire Yellowstone team is corn maque choux—a recipe that's been passed down in Chef Gator's family for generations.

Maque Choux – Bless Your Heartichoke

One of the Classic Cajun dishes. Fresh corn off the cob makes this dish superior although frozen or canned will still be a hit! If not using fresh corn, add 1/2 to 1 cup of heavy cream or evaporated milk. Also, one small can Rotel Brand Tomatoes can be used in lieu of fresh tomatoes,

Linguists aren't exacdy sure where the term macque choux came from, but they do know that the dish's origins are most probably Native American—"Cajuned" up with the...

You've never tasted creamed corn like Louisiana Cream Corn Maque Choux! Sweet, spicy and lusciously creamy, it's loaded with the rich flavors of red bell pepper, sweet onion, jalapenos, cream, a sprinkle of salty bacon

Corn Maque Choux is a savory, spicy, and satisfying medley of corn, bell pepper, onion, and spices. Another recipe that proves simple is epic

This Cajun dish, similar to succotash, pairs well with rice and seafood or chicken. This version comes from Commander's Palace in New Orleans.

Allow me to introduce you to your new favorite corn based side dish! Maque Choux “mock-shoo” is a traditional, Creole dish. It’s a jazzed up version of cream-style corn and it is delightful! It’s spicy, sweet, fresh, and savory! Imagine using the corn on the cob, but a seafood boil and turning it into homemade,...Continue Reading