Unless you are from Louisiana or have been there enough times, you may have no idea what "Maque Choux" is. Well, I am married to a man who grew up there and I had no idea what it was until this month. He started asking me to create a recipe for the blog, but how do I create something I've never heard of or eaten?
Maque Choux is a classic southern Louisiana dish made from corn, veggies and spices/herbs. Some versions have sausage or bacon, but the one he always ate was vegetarian. Awesome. To create it, I simply asked my husband what it was and took his guidance and of course, his tastebuds. It's a very simple dish, but it is incredibly full of flavor. There are many different varieties I saw online, so based on what he said and what I wanted, this is what I came up with. He, the Louisianan approved, so that's enough for me.
I hope you all enjoy this Vegan Corn Maque Choux! Leave me feedback below after you make it. You can also tag me on Instagram with your pic and make sure to put my tag #thevegan8 in your caption so it's saved to my page and I see it!
Vegan Corn Maque Choux
Half of a large white or yellow onion finely chopped (145 g, you will need 1 heaping cup chopped)
1 red bell pepper, chopped (145 g, you will need 1 heaping cup chopped)
1 teaspoon Old Bay seasoning (crucial ingredient for flavor)
1/4 teaspoon ground black pepper
1/2 teaspoon fine sea salt
3/4 cup water
1 tablespoon minced fresh garlic (2 extra large cloves)
3 cups super sweet corn kernels (I used organic super sweet frozen from Trader Joes and let it thaw beforehand)
1/2 cup lowfat coconut milk (or you can use cashew milk or soy milk if you prefer, just make sure you are using a creamy milk)
2 teaspoons finely chopped fresh thyme
4 sprigs chives, finely chopped (optional for garnish)
Add the onion, bell pepper, old bay seasoning, black pepper, salt and water to a large pan and turn to medium heat. Once it starts to boil, let it cook about 8 minutes until veggies are tender. All of the water should be gone by then.
Add the garlic, corn, coconut milk and fresh thyme. Keep it at medium heat and cook about 10 minutes more or until it has thickened up from the milk. You want it thickened and no more liquid remaining. Taste and add anymore spice if desired depending on how spicy you want it.
Add freshly chopped chives for garnish if desired and serve immediately. This as a side dish will serve about 3 people. As more of a main dish, you will only get 2 servings. I served it to the 3 of us as a side dish with roasted potatoes.
Hi! I'm Brandi, a wife and mom behind this blog who healed my husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not counting salt, pepper or water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!