Maquechoux ( Smothered Corn)

"Every Cajun makes Maquechoux, but no two recipes are alike. This one comes from Betty Fussell's wonderful book, "I Hear America Cooking." It's not a dish for everyday--very rich, but it surely puts most creamed corn recipes to shame."
 
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Ready In:
45mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • With a sharp knife, cut kernels straight down from the cob (you should end up with about 4 cups of corn kernels).
  • With the back of the knife, scrape down the cut rows of the corn cobs to extract as much of the "corn milk" as possible and add to the corn kernels.
  • In a skillet, melt the butter and saute the corn kernels and vegetables and seasoning over medium heat for three to four minutes.
  • Add all but two tablespoons of cream, stir, cover, and simmer gently for 20 to 30 minutes.
  • Uncover for the last five minutes to allow the mixture to thicken slightly.
  • Just before serving, beat the remaining cream to a froth with the egg and add to the corn.

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Reviews

  1. I made some Jambalaya and had this with it when I had guests over for a Cajun dinner. Everyone loved this dish! It's rich, creamy and absolutely delicious. We loved the heat along with the sweetness of the corn. Deelicious!
     
  2. This was rich but absolutely delightful. I loved the slight hint of heat from the cayenne. It was a big hit at the dinner table and will definitely make this again. Thanks, Kate.
     
  3. This was wonderful! I've never had it before, but I think it could become a special occasion dish for us. As one reviewer suggested, I added a little crumbled bacon because I feel just about anything benefits from the addition of bacon. Rich, butexcellent texture and taste. Thank you for posting this.
     
  4. One of my families favorites. It was cooked best by my grandmother who was born 1888 in St. Martinville, Louisiana. She added bacon to this recipe for added flavor. Step 2 is a key step. Great recipe!!!
     
  5. Kate, this was great. We liked it, however this is quite rich (just our personal taste I think), which is not a negative thing but don't serve this with other rich food - it can stand alone with steamed fish or grilled chicken for sure. I personally loved the hint of spice which helped to cut through the richness of the cream and egg. Thanks Kate.
     
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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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