Maque choux is a Cajun dish that combines sweet summer corn and tomatoes with the salty smokiness of bacon.
The Runaway Spoon
Maque Choux distills the essence of summer into every bite. Admittedly, its first attraction may be the fun name. Pronounced "mock shoe," it is a corruption of a French word or an Indian saying, or just straight up Acadian, depending on whom you ask. It is a traditional Cajun dish which occasionally makes it onto the menus of New Orleans-style restaurants, but more often than not, as some dressed up, modernized version – with herbs, no bacon, named heirloom tomatoes. All of which is fine, but when you stop de-constructing and re-constructing and cook up a big, simple skillet-full, the very taste of ripe, sweet summer corn and fresh, juicy tomatoes is so clear, I don’t see why we need to mess about.
Like classic Wash Day Beans, this is not a quick, lightly cooked preparation. The slow, mellow braising of corn kernels with onion brings out a sweet richness that will make you think someone snuck in a dash of sugar while you weren’t looking. Salty smokiness from good bacon and a touch of sweet-tart freshness from full, ripe tomatoes round out one of my favorite expressions of summer’s bounty.
Serve maque choux beside a hearty piece of grilled meat, but I’ll be honest, I usually eat it by the bowlful all on its own, maybe with a biscuit to sop up the juices.
Maque Choux (Cajun Stewed Corn and Tomatoes)