Maque choux from Cook's Country Eats Local: 150 Regional Recipes You Should be Making No Matter Where You Live (page 91) by Editors of Cook's Country Magazine

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Notes about this recipe

  • Misa925 on June 26, 2025

    It says serves 4-6 & calls for 6 cups of corn, plus all of the add-ins, which sounded like way too much for what (I thought) was supposed to be a side-dish, so I halved the recipe. I followed the instructions for using frozen corn, & meticulously measured/weighed all my ingredients... & the halved recipe made about 6 generous side-dish servings. (Served with gumbo, which nicely used up the rest of the sausage, onion, bell pepper.) The only things I did differently was omitted the celery & added 4 more strips of cooked bacon, sliced, stirred in before serving. Thought it was just okay at first, the ground-up corn seemed odd to me (like it had already been chewed) so I thought it was a recipe I wouldn't be making again. But then I had some of the leftovers for lunch today & WOW. After the ingredients have sat together (about 40 hours) this stuff tasted AMAZING. So, I certainly WILL be making again, maybe minus the sausage if I don't have any, but keep the bacon. A great make-ahead dish!

  • Shewi128 on March 25, 2021

    The flavor was good, nice and different from our normal fare.

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