Recipes
Recipes

The Hang Fire girls' maque choux

Bursting with Creole flavours, this Louisiana corn dish is an essential barbecue side

Bursting with Creole flavours, this Louisiana corn dish is an essential barbecue side

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(3 votes)
Cooking Time

Cook: 1 Hour 15 Mins

Cooking Time

Serves: 6

Cooking Time

Price: £1.47 per serving

Nutritional Information

Each 196g serving contains

Energy
886kj
212kcal
11%
Fat
15.5g
Med
22%
Saturates
8.4g
Med
42%
Sugars
5.3g
Med
6%
Salt
0.04g
Low
1%
of your reference intake.
Typical energy values per 100g:
452kJ/108kcal

Ingredients

For the Cajun seasoning

5tbsp paprika

2tbsp onion powder

2tbsp garlic powder

2tbsp dried oregano

1tbsp dried thyme

1tsp black pepper

1tsp cayenne pepper

1tsp chilli flakes

For the maque choux

6 fresh corn on the cob

1tbsp unsalted butter

1 medium onion, diced

2 celery sticks, diced

½tsp fresh thyme leaves

½ red pepper and ½ green pepper, deseeded and diced

125ml double cream

3 spring onions, chopped

2tbsp finely chopped flat-leaf parsley

1tbsp chopped coriander

Method

1
Mix together all the ingredients for the Cajun seasoning in a bowl or, for an extra-fine powder, blitz in a blender. Transfer to an airtight jar and set aside.
2
Grill the corn cobs over charcoal, or cook under a medium grill, turning frequently, for 15 mins or until golden all over.
3
Melt the butter in a heavy-based pan over a medium heat until starting to foam. Add the onion, celery, thyme and peppers, then cook over a medium-low heat, stirring, for 10 mins or until soft. Using a sharp knife, slice the corn kernels off the cobs as close to the core as possible, cutting away from you and into the pan. Cook for a further 5 mins.
4
Add 2tbsp of the Cajun seasoning and stir through – keep the rest in the jar to use next time and in other recipes. Stir in the cream, season with freshly ground black pepper, lower the heat and cook for a further 10–15 mins, stirring, until thickened and reduced.
5
Blitz a ladleful of the mixture in a blender until smooth, then return to the pan along with the spring onions, parsley and coriander. Cook for 5 mins, season with black pepper and serve immediately.

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