Food-MilkStreet-Maque Choux

This image released by Milk Street shows a recipe for Maque Choux. 

The star of maque choux, one of the classic dishes of Louisiana’s Cajun country, is fresh summer corn. Naturally sweet kernels are in delicious balance with a savory mix of vegetables and crawfish. But it can veer to the heavy side, thanks largely to the addition of cream.

To lighten the recipe for our book “Milk Street Tuesday Nights,” which limits recipes to 45 minutes or less, we utilize an element that most cooks throw out — the corn cobs. Instead of weighing down the dish with dairy, which tends to dull other flavors, we extract the “milk” of the corn. After cutting the kernels off, we use the back of the knife to scrape the cobs, releasing their starchy liquid to add rich, creamy body that doesn’t overwhelm other ingredients.

Pronounced “mock shoe,” which is said to be a French inflection of a Native American word, this Creole classic usually is made with crawfish and/or tasso ham. Both are hard to come by, so we opted for andouille sausage for its smoky, meaty flavor. We also swapped the standard green bell pepper for a poblano chili, which has an earthy flavor and mild heat.

Copyright 2022 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.

Recommended for you