Maque Choux

Maque choux is the Louisiana answer to succotash, marrying Native America, France, and West Africa. In Louisiana it is also known as “Indian corn.”

Preparation time: 10 minutes

Recipes from the American South Michael W. Twitty

Cooking time: 10 minutes

Serves: 8

INGREDIENTS

• 4 tablespoons (60 g) unsalted butter

• ½ cup (50 g) chopped celery

• ½ cup (80 g) finely chopped onion

• ½ cup (75 g) finely chopped green bell pepper

• 1 teaspoon minced garlic

• 4 cups (660 g) cooked corn kernels

• ½ teaspoon chile flakes

• ½ teaspoon fresh thyme leaves

• Fine salt and freshly ground black pepper

• 1 cup (8 fl oz/240 ml) heavy cream or half-and-half (single cream)

• 1–2 tablespoons finely chopped fresh flat-leaf parsley

DIRECTIONS

1. In a heavy-bottomed cast-iron skillet, heat the butter over medium-high heat. Once melted, add the celery, onion, bell pepper, and garlic and sauté until soft, 3–4 minutes.

2. Stir in the corn, chile flakes, thyme, and salt and black pepper to taste. Cook until the corn is cooked through, an additional 5 minutes.

3. Add the heavy (whipping) cream and cook until thickened, about 1 minute. Toss with the parsley and season with salt and black pepper.

STORAGE: Leftovers can be stored in an airtight container and refrigerated for up to 3 days.

 Extracted from RECIPES FROM THE AMERICAN SOUTH © 2025 by Michael W. Twitty. Photography © 2025 by Nico Schinco. Reproduced by permission of Phaidon. All rights reserved.

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