Maque choux combines corn, red peppers, green peppers, and sweet onion in a creamy sauce to make a beautiful, colorful side dish that tastes amazing!
Today’s recipe comes from Cooking with JB and Jamie, the cookbook from the famous Royers Roundtop Cafe in Round Top, Texas.
Pronounced “mock shoe,” this Cajun dish is simple to make—but its origins are not quite so straightforward.
What Does Maque Choux Mean?
According to the Shreveport Times, there are no less than three theories on the origin of the phrase.
- Spanish settlers used the word machica for a dish of toasted cornmeal.
- Maigrchou, or “thin child” in French, for the practice of thinning the vegetable mixture with milk or cream.
- Moque-chou, or “mock cabbage,” possibly indicating that the original recipe included cabbage.
A 1984 letter to the New York Times doesn’t clear up the question, but it does offer a recipe from all the way back in 1967, in the out-of-print cookbook called Le Livre de la Cuisine de Lafayette. Unlike the Royers Round Top recipe, it includes a substantial quantity of tomatoes.
Maque Choux vs Succotash
The Tallahassee Democrat describes maque choux as a Southern type of succotash. Succotash is similar in that it contains a mixture of vegetables, but it’s different because succotash typically contains legumes of some kind, whereas maque choux does not.
What to Serve with This Recipe
Maque choux can be served as a side dish with other Cajun or Southern dishes, like Creole Beef Tenderloin, Honey Cola Baked Ham, Shrimp and Grits, or Sweet Tea Brined Pork Tenderloin, or it can be elevated to a meal in itself by adding shrimp or sausage.
Be sure to check out Cooking with JB and Jamie for more Southern recipes with a Texas twist!
This colorful Cajun side dish of corn, peppers, onion, and cream is always a huge hit at the Cajun Cooking Class held by Royers Round Top Cafe.
- 1 tablespoon olive oil
- 1/2 sweet onion chopped
- 1/2 green bell pepper chopped
- 1/2 red bell pepper chopped
- 1 tablespoon garlic minced
- 12 ounces frozen corn
- pinch cayenne optional
- 1/2 cup heavy cream
In a large skillet, heat oil over medium heat. Add onions and bell peppers, cooking until onions are translucent.
Stir in garlic. Cook for additional minute.
Add corn. Season to taste with salt and pepper. Add cayenne for a kick. Cook 1-2 minutes.
Pour in cream and bring to a boil. Reduce heat. Simmer until cream reduces and thickens slightly (approximately 5 minutes).
Pour into a serving dish. Garnish with red and green bell peppers.
For more background information on this dish, you can watch a similar recipe prepared by Southern Foodways here.