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Corn Maque Choux Recipe

The Saturday after Christmas is what the Martins call “Mimi Christmas.”  Most of the clan returns back to Jonesboro, LA to have the yearly family reunion and celebrate the year that’s passed and the year that approaches.  All in attendance are descendants and their loved ones of Jeremy’s Mimi (Macie).  It’s the one time of year she’s able to see so many of her family at once.  Each year between 50-75 people attend.

Maque Choux

Since I’m relatively new to the family, this is only my second year cooking.  Last year I brought my pecan spinach rice.  This year I was asked to bring corn casserole and with Jeremy’s dad’s help, decided to make maque choux instead.

For those out of South Louisiana, you may be scratching your heads wondering what the heck’s a “maque choux.”  It’s a very South Louisiana dish that’s mostly corn and tomatoes with lots of veggies and some meat (typically bacon) for seasoning.  The recipe below is a modified version of the maque choux recipe that appears in Chef John Folse‘s Evolution of Cajun & Creole Cuisine cookbook.  I substituted liberally in the recipe based on what I had on hand and what’s in season.  Please forgive the picture in this post. I had to take it on the fly at the event.


  • If you’re preparing this ahead of time to serve later and you’ll be cooling it, I suggest waiting to add the green onion tops until the mixture is cooler.  This will help the onions to stay bright green longer.
  • This mixture also makes a great base for a vegetable soup.  By adding water and more tomato sauce, this can easily be turned into a hearty soup.  Of course adjust saltiness too.
  • The recipe can easily be cut in half for a smaller batch.  You may not need to cook a full hour.  Once the corn is tender, the dish is ready to serve.  I’d still cook it at least 45 minutes.
  • This recipe freezes well and will last at least a week in your fridge in an air tight container.
Yield: 8 entrée servings; 12+ sides

Corn Maque Choux Recipe

This corn maque choux recipe is based on an old Creole recipe that you're sure to enjoy.


  • 1/2 cup light olive oil
  • 1 cup diced tasso
  • 4 cups diced yellow onions
  • 1 large red bell pepper, diced (deseeded first)
  • 2 cups diced celery
  • 1 cup thinly sliced green onion bottoms (white part)
  • 2 tablespoons minced garlic
  • 8 cups frozen corn nibs
  • 4 cups chopped tomatoes (canned)
  • 1 small can tomato sauce
  • 1 cup thinly sliced green onion tops
  • Kosher salt, to taste


  1. In  large soup pot, heat the olive oil over medium high heat and render the tasso for 3-5 minutes.
  2. Add the onions, bell pepper, celery and green onion bottoms and sauté 7-10 minutes until they begin to softened and onions turn translucent.  Sprinkle a healthy pinch of salt over the veggies as they cook.
  3. Add corn, chopped tomato and tomato sauce.  Stir well and taste for seasoning.  If it’s still bland, add another pinch of salt.  Don’t over salt because you’ll be cooking this for a while so flavors will develop.
  4. Cook 60 minutes covered with a small crack in the lid for venting steam.  Stir regularly to ensure even cooking and to prevent scorching.  After about 30 minutes, check seasoning again.  Add a bit more salt if needed.
  5. Stir in green onion tops once off heat.

Prep:30 min

Cook:1 hour 15 min

Total:1 hour 45 min

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