1 minute read
Maque Choux
BY ELLEN KANNER
Corn and tomatoes, those two summer besties, pair up in Maque Choux, which also features the Creole Holy Trinity of onion, pepper and celery. Maque Choux is kin to succotash. They’re both corn-centric skillet quick fixes, somewhere between a stew and a sauté, and both have their roots in Native American cuisine.
Advertisement
Photo by Michael Todd at www.michaeltoddcreative.com
How to serve Enjoy Maque Choux with summer greens and some crusty bread, and the world will feel a little friendlier. A little hot sauce helps, too. How to keep Extras keep covered and refrigerated for several days. Gently reheat on the stovetop. Prep time 10 minutes Cook time 15-20 minutes Serves 4. Doubles beautifully.
INGREDIENTS
• 2 ears of corn • 1 tablespoon olive oil • 1 onion, chopped, about 1 cup • 1 good-size stalk of celery, chopped, about 1 cup • 1/2 green pepper, about 1/2 cup • 1/2 orange or red pepper, about 1/2 cup • 1/2 jalapeno, minced • 1 pint grape tomatoes, halved • 1 teaspoon smoked paprika • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried) • 1 big handful fresh greens, such as kale, turnip greens or spinach, wellchopped (optional) • 1 big handful fresh basil, chopped • Sea salt and ground pepper to taste
INSTRUCTIONS
Working over a large bowl, cut kernels off the corn. Scrape the cobs well, using the bowl to reserve the kernels and any juice from the cobs. Heat oil in a skillet, preferably cast iron, over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until the onion starts to soften, about 4 minutes. Then add the celery and pepper. Continue cooking and stirring until vegetables grow soft and fragrant, about another 5 minutes. Stir in the jalapeno, grape tomatoes, corn, thyme and smoked paprika. Reduce heat to medium, cover and let the Maque Choux simmer for 10 minutes. Mixture will throw off liquid, creating its own broth. Remove lid, add optional chopped greens and stir until greens just wilt. Add chopped fresh basil and season generously with sea salt and fresh ground pepper.
