Maque-choux-web

The Hang Fire girls’ maque choux

Bursting with Creole flavours, this Louisiana corn dish is an essential barbecue side

By , 28 May 2019

(3 votes)

The Hang Fire girls’ maque choux
  • Prep: 20 Mins
    Cook: 55 Mins

  • Serves: 6

Nutritional Info
Each 196g serving contains
  • Energy

    886KJ

    212KCAL

    11%
  • Fat

    15.5g

    med

    22%
  • Saturates

    8.4g

    high

    42%
  • Sugars

    5.3g

    low

    6%
  • Salt

    0.04g

    low

    1%
of your reference intake.
Typical energy values per 100g: 452kJ/108kcal.
Ingredients
  • For the Cajun seasoning
  • 5tbsp paprika
  • 2tbsp onion powder
  • 2tbsp garlic powder
  • 2tbsp dried oregano
  • 1tbsp dried thyme
  • 1tsp black pepper
  • 1tsp cayenne pepper
  • 1tsp chilli flakes
  • For the maque choux
  • 6 fresh corn on the cob
  • 1tbsp unsalted butter
  • 1 medium onion, diced
  • 2 celery sticks, diced
  • ½tsp fresh thyme leaves
  • ½ red pepper and ½ green pepper, deseeded and diced
  • 125ml double cream
  • 3 spring onions, chopped
  • 2tbsp finely chopped flat-leaf parsley
  • 1tbsp chopped coriander
Method
  • Mix together all the ingredients for the Cajun seasoning in a bowl or, for an extra-fine powder, blitz in a blender. Transfer to an airtight jar and set aside.

  • Grill the corn cobs over charcoal, or cook under a medium grill, turning frequently, for 15 mins or until golden all over.

  • Melt the butter in a heavy-based pan over a medium heat until starting to foam. Add the onion, celery, thyme and peppers, then cook over a medium-low heat, stirring, for 10 mins or until soft. Using a sharp knife, slice the corn kernels off the cobs as close to the core as possible, cutting away from you and into the pan. Cook for a further 5 mins.

  • Add 2tbsp of the Cajun seasoning and stir through – keep the rest in the jar to use next time and in other recipes. Stir in the cream, season with freshly ground black pepper, lower the heat and cook for a further 10–15 mins, stirring, until thickened and reduced.

  • Blitz a ladleful of the mixture in a blender until smooth, then return to the pan along with the spring onions, parsley and coriander. Cook for 5 mins, season with black pepper and serve immediately.