• Brenda Clifford-Washnock

Corn Maque Choux

Maque Choux is traditionally a Cajun dish, a blend of Creole and American Indian culture. Borrowing the traditional dish we offer it Rozie style by adding a bit of heat.


2 tablespoons butter

2 tablespoons Rozie's Hot RelSa

2 tablespoons minced green pepper

4 cups frozen corn

1/2 cup heavy cream

*1 cup frozen okra

1 medium tomato, chopped

1 scallion, sliced for garnish

*Skip the okra if you must, we know a lot of you don't like it but we love it!

Corn Maque Choux usually has some chicken stock but we make ours without, it helps to decrease the cooking time and we are keeping our veggies a little crispier this way. With that said when you use Rozie's in a recipe you can usually skip a little flavor somewhere else since both RelSa's bring quite a lot of flavor to a dish.


In a large heavy skillet heat the butter and saute the green pepper and Hot RelSa for a couple of minutes.

Add the frozen corn and continue to saute for a few minutes until the corn is hot and no longer frozen.

Now add the heavy cream to heat and evaporate some. After a couple of minutes this is where you add the frozen okra, it will heat fine from the hot corn. You won't want to add the okra too early or the texture will become less desirable (slimy).

Nothing pretty about this part of the cooking but after you evaporate some of the cream it looks like this in not time.

Add your tomatoes and toss the garnish with scallions.

This is one of our favorite sides, give it a whirl!

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