Maque Choux

Maque Choux

Maque Choux (Mock Shoe) is a Cajun dish that is so under rated.  It's simple, good, and nearly a meal by itself. It's a wonderful dish to make when corn is fresh. Don't use frozen or canned corn, as it just doesn't work in this recipe.

For 6 to 8 People
For 3 to 4 People
8 ears fresh corn, remove the husks & silk but leave the stalk                
4 ears fresh corn, remove the husks & silk but leave the stalk
1 lb thick cut bacon, cut into small pieces
½ lb thick cut bacon, cut into small pieces
½ stick butter
¼ stick butter
2 stalks celery, diced
1 stalk celery, diced
1 medium yellow onion, diced
½
 medium yellow onion, diced
1 tsp thyme
½ tsp thyme
½ tsp cayenne pepper
¼ tsp cayenne pepper
½ tsp smoked paprika
¼ tsp smoked paprika
1 tsp salt
½ tsp salt
½ tsp MSG
¼ tsp MSG
½ tsp freshly ground black pepper
¼ tsp freshly ground black pepper
1 cup half & half, not fat free half & half
½ cup half & half, not fat free half & half


Preheat your grill.  Clean the husks and silk from the corn but leave the stalks on as it makes it easier when you cut the kernels from the cob.  Pour a bit of canola oil over the corn and rub it over all of the kernels.  Grill the corn over direct, high heat for to 15 minutes, turning the corn every few minutes.  Some of the kernels should turn brown.
 
Let the corn cool, then cut the kernels off the cob over a bowl.  Make a second pass down the cob with the blunt edge of the knife, pressing in to the cob to get some of the corn milk to release.
 
For the big recipe, heat a LARGE skillet over medium heat.  For the smaller recipe, a regular skillet is fine.  Cook the bacon until it’s crispy, then set it aside on a paper towel lined plate.  Drain half of the grease from the skillet.
 
Melt the butter in the skillet with the remaining bacon grease.  Add the onion and celery, and cook until slightly softened, about 5 minutes.
 
Add the corn, corn milk, thyme, cayenne, paprika, salt, MSG, and black pepper and stir to combine.  Season with salt & pepper, if needed.
 
Add the half & half to the corn mixture, and simmer for 10 minutes, stirring every few minutes.  Once the liquid is almost gone.  Turn off the heat and stir in the  bacon.


Serve.


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