Maque Choux and a Book Review #LitHappens

This classic Cajun dish is as easy to make as it is delicious.  I used jalapeno peppers instead of green bell peppers for a little added punch.

Fresh corn cut off the cob, onions, peppers, and butter, finished off with a dollop of cream.  This is a perfect summer side dish.

While reading our June Lit Happens selection, Queen Sugar, set in Louisiana, I remembered that I had made this dish and had yet to share it with you.  

This year our Lit Happens group are reading Historical Fiction set in different areas of the USA.  This novel is set in the Deep South and was chosen by Camilla of Culinary Cam.  

It follows Charley from her home of Los Angeles to Louisiana where she has inherited a Sugar Cane Farm following her father's death.  Charly has many fond memories of her family and time spent in Louisiana and is eager to share those memories with her daughter so leaves one LA for another, against her mother's wishes.

Charley knows nothing about Sugar Cane Farming; or any kind of farming for that matter, but she is determined and strong.  She moves in with her grandmother and gets lots of support from her aunts and uncles but not from the farming community to which she is trying to insinuate herself.

This is not a fun, light, easy read.  It deals with the reality of racism, dysfunctional families, drug addiction, guilt, and trauma.  While Maque Choux is not listed as one of the many southern dishes being served, it is a classic and could very well have been served at one of the many meals shared.

We are not required to make or share a recipe in this book club.  The host posts questions in our Facebook group and we have an ongoing online discussion all month as we read and finish the chosen book.  

I seem to be inspired into the kitchen by nearly every book I read so I decided to share this recipe with my review of this novel.  I am also linking up with Foodies Read so you can see what the other Foodies are reading this month. 

Yield: 4 servings

Author: Wendy Klik

Maque Choux

Fresh corn cut off the cob, onions, peppers, and butter, finished off with a dollop of cream. This is a perfect summer side dish.

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

Ingredients

• 2-3 ears sweet corn
• 2 T. butter
• 1/2 Vidalia onion, chopped
• 1 jalapeno, seeded and chopped
• 2 cloves garlic, minced
• salt and pepper to taste
• 1/2 c. heavy cream

Instructions

1. Remove kernels from the ears of corn, set aside.
2. Heat a large skillet over med-high heat. Add the butter, corn, onions, jalapeno and garlic. Season with salt and pepper and cook, stirring frequently, until vegetables are cooked to the desired tenderness.
3. Add the cream, cook and stir until vegetables are coated.

Nutrition Facts

Calories

216.93

Fat (grams)

17.31 g

Sat. Fat (grams)

10.67 g

Carbs (grams)

15.23 g

Fiber (grams)

1.63 g

Net carbs

13.59 g

Sugar (grams)

6.62 g

Protein (grams)

3.2 g

Sodium (milligrams)

114.24 mg

Cholesterol (grams)

48.89 mg

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