Pronounced "mock shoe", maque choux is southern classic made with fresh summer corn and Tabasco. This New Mexico version adds roasted green chile which enhances the flavor even more and adds a bit of chile spiciness.
Prep time includes cutting the corn off cob. It does not includes roasting and peeling the green chile.
*See Kitchen Notes for more information, links, and substitutions on the ingredients.
Heat 1 tablespoon butter and oil in a skillet over medium heat. When hot, add onion and red pepper. Cook until onion is translucent.
Add garlic, corn, and green chile. Cook until corn is almost tender. Taste. Add salt if needed.
Gradually stir in TABASCO® Sauce, 1 tablespoon butter, and cream. Cook 5 minutes longer, stirring frequently, until most of liquid thickens and reduces.
Remove skillet from heat. Stir in the parsley and the beaten egg. Continue stirring for 1 minute or until egg is cooked. Serve and enjoy.
Corn - Summer sweet corn makes the best maque choux; however, you could also use frozen or canned, it just won't be as good IMO. For this particular batch, we used white sweet corn from Schwebach Farms, a local source just outside Albuquerque.
Roasted Green Chile - The amount of chile depends on the spiciness of the chile and how spicy you want the final dish. Joe Parker Hatch chile from The Hatch Chile Store is a relatively mild chile so 1 cup is easy to use without the dish getting to hot. Medium Big Jim can be rather spicy, so start with 1/2 cup, then add more if desired. You can used freshly roasted, canned, or frozen chile.
Tabasco - Because of its unique flavor, this is the best hot sauce to use for this dish, but another hot sauce could be used if you can't find Tabasco.
Egg - The egg is used as a thickener, but could be omitted.
Recipe author: MJ of MJ's Kitchen