Fresh Corn Maque Choux

Chef and friend Regina Charboneau prepared this traditional Louisiana dish for me when she visited the Garden Home Retreat. Pronounced 'mock shoe', this dish is a wonderful mix of a few of summer's best vegetables.



Cut kernels off of corn. Cut tomatoes into quarters, using your thumb to push all of the seeds out of the tomatoes. Dice the tomatoes, onions and peppers the same size as the corn kernels.

In a heavy pot add butter and oil and heat on medium.

Add onions and peppers and cook until soft, about 5 to 6 minutes.

Add corn kernels and cook for 5 minutes, stirring frequently so the kernels cook evenly.

Add the tomatoes and green onions and cook for another 5 minutes.

Season with salt and pepper to taste.


Recipe provided by Regina Charboneau.

Time to prepare: 20 minutes.

Serves 8.


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