Sides » Maque Choux (Cajun Corn Succotash)

Replay Video
Play
views
0:00 |
Volume
Full Screen
Maque Choux (Cajun Corn Succotash)
Maque Choux (Cajun Corn Succotash) <p> The name &quot;Maque Choux&quot; is thought to be an interpretative term by the Cajun French of a Native American corn side dish. Extremely popular in Southern Louisiana, this succotash involves onion, bell pepper and celery (know as the &quot;Cajun Holy Trinity&quot;), then corn kernels, cream and Cajun spice. <a href="http://how2heroes.com/videos/profiles/about-heather-tolmie">Heather Tolmie</a>, instructor at <a href="http://culinaryunderground.com/">Culinary Underground</a> shows how to &quot;milk the corn&quot; and get all of the kernels from the cob using the blunt side of your knife. Heather adds a healthy kick of hot sauce at the end -- but tailor the heat to your level of tolerance!</p>

Watch this video! Get Adobe Flash Player

Tags:

cajun, corn, corn salad, succotash

The name "Maque Choux" is thought to be an interpretative term by the Cajun French of a Native American corn side dish. Extremely popular in Southern Louisiana, this succotash involves onion, bell pepper and celery (know as the "Cajun Holy Trinity"), then corn kernels, cream and Cajun spice. Heather Tolmie, instructor at Culinary Underground shows how to "milk the corn" and get all of the kernels from the cob using the blunt side of your knife. Heather adds a healthy kick of hot sauce at the end -- but tailor the heat to your level of tolerance!

Comments (0)

There are no comments for this post yet. Be the first to add a comment!

Add a Comment / Rate this Video

You must be logged in to comment!