Maque Choux | Dorothy Lane Market

Maque Choux

PREP TIME 10 mins
COOK TIME 15 mins
Chef Carrie Walters
  • POSTED Sep 8th, 2021
  • BY Chef Carrie Walters

This recipe comes from Jubilee, a cookbook by Toni Tipton-Martin that highlights "recipes from two centuries of African American cooking." Tipton-Martin is a James Beart Award-winning author that shares deeply beautiful recipes while also shedding light on the history and pioneering creaters behind each. 


  • 4 ears of corn, shucked
  • 2 Tbsp butter
  • ½ cup onion, finely diced
  • ½ cup green bell pepper, finely diced
  • ½ tsp garlic , minced
  • ½ tsp dried thyme
  • ½ tsp crushed red pepper flakes
  • tsp black pepper (or more to taste)
  • ½ tsp salt (or more to taste)
  • ¾ cup heavy whipping cream or hald-and-half
  • 1 Tbsp minced fresh parsley for garnish
  • 2 Tbsp minced green onion for garnish


Use a sharp knife to cut kernels off corn cobs, then turn knife and use dull side to scrape the cob down to release any remaining bits of corn and corn milk.
In a heavy skillet, heat butter over medium-high heat until melted and sizzling. Add onion, bell pepper, and garlic. Sauté until softened, about 3 minutes.
Stir in thyme, red pepper flakes, black pepper, salt, sugar, and corn. Cook, stirring until corn is cooked through, about 5 minutes.
Add cream and cook 5 minutes more to thicken. Garnish with parsley and green onion.


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