Maque Choux

An old cajun recipe for stewed corn & tomatoes. Enjoyable at any time of year, but I love to make it on hot summer afternoons as a side to a sausage dish. Pairs well with brown ales.



  1. Clean the corn and cut lengthwise about a thumbnail (¼ in) from the top and scrape down using the soft end of a knife (to keep the juices).
  2. Mix all ingredients in a bowl excluding the grease. Salt & pepper to taste.
  3. Pour mixture into a pot with hot grease in it at low heat.
  4. Cover pot and cook for 45 minutes, and stir as you get up for more beers.
  5. Serve. (Serves 4-6)


Recipe tags: american corn fasting

Recipe posted on: 2021-03-12, last edited on: 2021-03-24, written by: Luke Smith