Maque choux (Cajun corn)

"I have always made this dish for myself, not knowing it was Maque choux (which in French means 'imitation cabbage'). I love corn and red capsicum and with the Cajun spices, it's my kind of comfort food."

Maque choux Credit: Adam Liaw

• serves

  4

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 2 tbsp extra virgin olive oil
• 3 cups fresh corn kernels (about 4 cobs)
• 1 brown onion, finely chopped
• 1 large red capsicum, finely chopped
• 1 jalapeno chilli, finely chopped
• 1 tbsp Cajun seasoning
• 125 g (½ cup) thickened cream
• hot sauce, to serve

Instructions

1. Heat the oil in a large deep frying pan over medium heat. Stir in the corn, onion, capsicum, chilli and Cajun seasoning. Cook, stirring regularly for about 10 minutes or until soft.
2. Add the cream, stir for about 2 minutes or until warmed through, then remove from the heat and serve with hot sauce on the side for drizzling over the top.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.