This morning I came home to find a sack of just-picked corn waiting for me on my kitchen steps. I had an idea of who had brought it and I also knew I had to work quickly so the corn wouldn’t spoil. For several hours I shucked, cleaned and made a huge batch of maque choux.

Maque choux is a popular Cajun dish that sometimes is misunderstood and prepared incorrectly. The name itself is misleading. Corn in French is ma√Øs and choux is cabbage, so who knows how this name came to be. And real maque choux has to be made from fresh, not frozen or canned, corn because it’s the milk from the corncobs that makes this dish so incredible. If you want to give it a try, here is Emeril’s version of this old-time Cajun dish.
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Filed Under: Kitchen Tips