Maque choux (pronounced mock shoe) is a damn delicious side dish from Louisiana !
- 4 strips thick-sliced bacon, diced
- ¾ cup diced red bell pepper
- ½ cup diced onion (we used red onion)
- ¼ cup dry sherry (we used cooking sherry)
- 4 cups fresh or frozen corn kernels (we used frozen corn kernels that we thawed)
- 1 cup heavy cream
- 1 tsp. Tabasco sauce
- Salt and black pepper to taste (we used kosher salt and freshly ground black pepper)
- ½ cup thinly sliced scallions (we used green onions)
- Add the bacon to a large skillet, setting the heat to medium. Cook the bacon until it’s nice and crisp, pouring all but 1 tablespoon of the bacon drippings out afterwards (we decided not to drain off any drippings). Toss the bell pepper and onion in, stirring constantly for about 5 minutes or until they’re tender.
- Deglaze the skillet by pouring the sherry in, letting it simmer until the liquid has nearly evaporated, scraping up any bits from the bottom of the skillet while waiting for the sherry to evaporate. Now stir in the corn, cream and Tabasco, letting it simmer for 3 to 4 minutes or until it’s thickened. Season with salt and pepper to taste, mix in the scallions and you’re ready to eat !
This recipe is an old favorite of ours. We like how colorful this dish is thanks to the bell pepper, corn and green onions. We’re not sure if it’s from the Tabasco sauce or simply the black pepper but there is a little bit of heat that you get in this. The silkiness from the heavy cream is a nice contrast to the crunch of the green onions, crisp bacon and the bite of the corn. Hope this becomes a new favorite side dish for y’all as well !
Recipe source unknown.
We weren’t paid in any form to promote Tabasco.
Take care everybody !