Growing Chefs! Ontario Maque Choux

Maque Choux

Maque choux is a popular dish from Louisiana, and this adaptation is using locally grown white Iroquois corn that has been nixtamalized and adds some great chew. Try this recipe with any type of corn!
Serves 8 to 10
3 slices bacon, cut into lardons2 tablespoons butter1 red pepper, diced1 green pepper, diced3/4 cup red onion, diced3/4 cup celery, diced2 cloves garlic, minced1/2 cup vegetable stock2 cups hominy1 cup 35% cream2 teaspoons cumin, ground1 tablespoon smoked paprika1 teaspoon cayenne, ground1/2 cup chives, chopped
Cutting boardChef’s knifeMeasuring cupsMeasuring spoonsBowls various sizes for ingredientsRaspTongsLarge frying pan with lidWooden spoonTasting spoonsDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Dice the peppers, onions and celery finely. Using a chef’s knife or alternatively a rasp, mince the garlic.

Measure the spices and remaining ingredients separately.

Get Cooking!

In a large pot, add the bacon then turn the heat to medium. Cook the bacon until crispy, then remove from the pot but leave the drippings.

Add the butter over high heat and once melted, add the onions, celery, peppers and garlic. Cook for 5 – 6 minutes beginning to brown. Add the spices and cook for 1 – 2 minutes more.

Add the hominy and vegetable stock and mix well. Bring to a boil, then add the 35% cream and bring to a simmer. Simmer until the cream has reduced by 50% in volume and coats the vegetables.

Remove from the heat, add the chives and season with salt and pepper. Serve warm.