Maque choux

Maque choux

The Hang Fire Cookbook

Pronounced ‘Mak-shoo’, this Louisiana corn dish is, for us, an essential side dish to our barbecue. It’s thought to be a marriage of Creole (spices) and Native American influence (the corn). It’s vibrant, tasty, sweet, very simple to make and has all those beautiful Creole flavours that go together like horse and carriage. We’ve served this side dish at our kitchen takeovers from the start and have given this recipe out more times than we have our pulled pork recipe – let’s hope that’s not saying something about our barbecue!


Quantity Ingredient
6 fresh corn on the cob, husks removed
1 tablespoon unsalted butter
1 medium onion, diced
2 celery sticks, diced
1/2 teaspoon fresh thyme leaves
1/2 green bell pepper, deseeded and diced
1/2 red bell pepper, deseeded and diced
2 tablespoons cajun seasoning
1 teaspoons fine sea salt, plus extra to taste
freshly cracked black pepper, to taste
3 spring onions, finely chopped
2 tablespoons finely chopped flat-leaf parsley
1 tablespoon finely chopped coriander


  1. Start by cooking the corn cobs. We like to grill ours over charcoal, or if they’re in their husks you can cook them directly on your barbecue coals. Failing that, you could of course cook them under the grill for 15 minutes, turning frequently, until golden all over.
  2. Melt the butter in a heavy-based pan over medium heat until starting to foam. Add the onion, celery, thyme and bell peppers, and cook over medium-low heat, stirring, for 10 minutes, until soft. Using a sharp knife, slice the corn kernels off the cobs as close to the core as possible, cutting away from you, into the pan. Cook for a further 5 minutes. Now add the Cajun seasoning and stir through. Stir in the cream, salt and pepper, lower the heat and cook for a further 10–15 minutes, stirring, until thickened and reduced. Take a ladleful of the mix and put in a blender or food processor. Blitz until smooth and return to the pan along with the spring onions, parsley and coriander, and cook for a further 5 minutes. Season to taste and serve immediately.

A note on frozen corn

  • There’s some kind of secret ingredient missing from using frozen sweetcorn in this recipe. Perhaps it’s the corn milk that forms like dew as you run the knife down a fresh cob. However, we understand that fresh corn can be tricky to get, so you can substitute the cobs for 400–500g goodquality frozen corn.
Deep South
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