This recipe is adapted from Chef Paul PrudhommeÕs Louisiana Kitchen
Every Cajun family makes their own version of Corn Maque Choux, pronounced Òmock shoo.Ó This is my vegan version.
8 tablespoons non-hydrogenated margarine, in all
1/4 cup olive oil or canola oil
7 cups fresh corn kernels, about seventeen cobs, or frozen corn kernels
1 cup finely chopped onions
1/4 cup sugar
1 teaspoon white pepper
1/2 teaspoon salt
1/2 teaspoon ground cayenne pepper
2 1/4 cups, in all, vegetable stock, preferably homemade
1 cup soy milk, in all
hot cooked rice
In a large skillet combine 4 tablespoons margarine and oil with the corn,
onions, sugar, white pepper, salt, and red pepper. Cook over high heat until
corn is tender and starch starts to form a crust on the pan bottom, about 12 to
14 minutes, stirring occasionally, and stirring more as mixture starts
sticking. Gradually stir in 1 cup of the stock, scraping the pan bottom to
remove crust as you stir. Continue cooking 5 minutes, stirring occasionally.
Add the rest of the margarine (4 tablespoons), stir until melted, and cook
about 5 minutes, stirring frequently and scraping pan bottom as needed. Reduce
heat to low and cook about 10 minutes, stirring occasionally, then add 1/4 cup
additional stock and cook about 15 minutes, stirring frequently. Add the
remaining 1 cup stock and cook about 10 minutes, stirring occasionally. Stir in
the soy milk and continue cooking until most of the liquid is absorbed, about 5
minutes, stirring occasionally. Remove from heat and serve on top of rice.