Moque Choux – Fried Corn recipe


Guest post by Holly  from  thesouthernhomemaker


Pronounced “mok shoo”, this is one of my favorite dishes and is a must have on my Thanksgiving Menu. It is quick and tasty. This dish originates with the Native Americans from south Louisiana and has been woven into the Cajun collection of dishes. This dish can be made with corn from your garden or from canned or frozen kernels.
1 dozen ears of fresh corn OR 2 cups of canned or frozen corn
2 tablespoons of oil
1 medium onion, chopped fine
½ sweet bell pepper, chopped fine
Salt and Pepper to taste
Hot Sauce, optional
*I sometimes add fresh chopped tomatoes to my Moque Choux. It adds color and additional flavor.
Cut corn off cobb, slicing first across the top of kernels thinly, then cut balance off cobb. Scrape to get all of the milk. Mix with onion, pepper and seasoning. Put all in hot oil, stirring constantly for 20 minutes. Lower flame, cover and let simmer a few minutes more.
Yield: 6 servings

 From the former….