Creamed Corn Maque Choux with Cajun Shrimp

Corn maque choux is a traditional Cajun recipe that typically consists of corn kernels, bell pepper, onions, celery, tomatoes, and of course Cajun seasonings like thyme, paprika, and cayenne pepper. Sometimes it is paired with bacon or other meats. I’m going to mix it up and not only make this dish super satisfying with a drop of cream, but filling with the protein from the spiced shrimp.

While I haven’t been able to find corn tortillas or masa flour here in the United Arab Emirates, corn itself is super popular. It’s found in every grocery store I have visited. It’s been dried in nut mixes and corn wheels are on many menus when dining out. There is even a snack cart at the beach that sells corn in a variety of ways that does not include popcorn. It’s juts corn for snacking.

And here I am, naïve to think that corn was something that was mostly popular in the Americas. Apparently the popularity of corn is newer to the Middle East, but it is already well loved. Rarely do I pass it up on the market so I got to put it to use and make my take on the Louisiana favorite, Corn Maque Choux and spice it up even more with some Cajun Shrimp.

Serves 4

Suggested Wine Pairing:

Rose all day!

Ingredients:

1 lb. shrimp, peeled and deveined

6 ears of corn, kernels removed

2 celery stalks, diced

1 onion, diced

1 bell pepper diced

2 tablespoons butter

1 pint of grape tomatoes, halved

2 tablespoons Cajun seasoning

1 clove of garlic, minced

1 Thai red chili, minced

Handful of chopped scallions to make it look pretty

Instructions:

1. Prep the corn by cutting the kernels from the cob and scrapping the cob with the back of the knife after the kernels have been removed. This will not only get the rest of the kernel from the cob, but also the “milk” or any liquid that is extracted from the cob for that extra corny flavor.
2. Heat a skillet over medium high heat and melt 1 tablespoon of butter. Begin sautéing onions, celery, bell pepper with some salt and pepper.
3. After about 5 minutes or until the vegetables begin to soften, add corn kernels and grape tomatoes.
4. Once those begin to soften, add in the garlic and chili. Sauté for about 30 seconds before adding 1 tablespoon of Cajun Seasoning. Stir to combine.
5. Reduce the heat to low and add the cream. Place the lid on and allow the creamed corn maque choux to cook while you prepare and cook the shrimp.
6. Toss the shrimp with 1 tablespoon of Cajun seasoning. In another skillet, heat 1 tablespoon of butter over medium high heat. Sauté shrimp about 2 minutes each side or until cooked through.
7. Divide the creamed corn maque choux between bowls and top with shrimp. Garnish with scallions and serve with crusty bread to make it a meal.

If you like my take on Creamed Corn Maque Choux with Cajun Shrimp, be sure to try out my Shrimp Gumbo or my Grexican Street Corn.