by Christine Baker
Nothing says summer in Louisiana like a table full of God’s blessings from the garden, yours, mine or someone else’s. Fresh sweet corn on the cob comes to mind and always takes me back to barefoot days, koolaid mustaches, popsicle dyed tongues and hot summer evenings with corn maque choux simmering on the stove.
It’s funny how the eyes of a child and the eyes of an adult see the same things differently. As a child, I never once remember being bothered by the unending heat, mosquitoes, or endless cicadas in my little world. Summer was a time to be free from the restrictions of school, a time to visit the local library and read at will, a time to roam on my bike and explore my town, atime to laugh and play till the street lights came on or I heard my Mother holler my name.
Now my older eyes see what my younger eyes missed, that with the blessing of the harvest also comes a load of extra work. Summer time is a time of hard work cleaning, prepping, cooking, canning, freezing, and sharing with family, friends, and neighbors.
Recently, I was at a local grocer’s and my eyes caught a bucket of fresh corn-on-the-cob on the floor. I couldn’t resist and loaded my buggy. Later that afternoon, I sat on the back patio and shucked the fresh corn. My husband walked by, smiled wide and gave me a wink. I want to think it was because after almost thirty-one years of marriage he still finds me irresistible, but I must admit it was probably because he was hoping I would cook him some Corn Maque Choux (Corn Mock Shoe) for supper.
After pulling off as much corn silk as I could from the cobs, I did what any respectable southern lady in the south does with fresh sweet corn on the cob. I pulled out my big Magnalite pot and buttered it up. I also pulled out a very sharp knife to do some chopping.
I stood the corn cobs in the pot and cut the corn from the cob directly in the pot and scraped as much corn milk as I could get. I then cut a red onion (fresh from our winter garden), green bell pepper, fresh tomatoes and a little chili pepper or jalapeno to add to the corn. I added a few slices of butter, seasoning, and then cooked the corn on medium heat until the vegetables softened. About this time, I lowered my temperature to a simmer and let the corn cream on low. All told, I cooked the corn for about forty five minutes. If the corn doesn’t have much corn milk, you can add a little milk or cream. Voila! You now have delicious, fresh, sweet cream corn goodness!
Later that evening, after a long day of work, my husband, son, and I sat down to steak, rice, gravy, and corn maque choux. You could have heard a pin drop after the blessing. I watched as they consumed the steamy food that I had worked so diligently to prepare. After the first few bites, the compliments over a delicious meal flowed easily and I couldn’t help but smile as I relished a table and heart that overflowed with God’s goodness.
Later that evening after the dishes were done and the pots were put away, I joined my husband on the back patio. After a few minutes, he reached his hand over to mine and we sat for a little while and listened to the summer song of the cicadas. It wasn’t long before he leaned over and whispered close, “Babe, good eating, good loving, and good corn maque choux!”
Avoir, Mes Amies!
Christine Vidrine Baker
Author/Writer
Facebook/Instagram
Corn Maque Choux
6 ears of fresh corn from the cob
1 small onion
1 small green/red bell pepper
1 small jalapeno
1 small tomato
½ cup milk/cream
4 tbsp butter
Season to taste
Cut corn from the cob. Scrape cobs for milk. Chop vegetables and add as much as you like to corn. Add butter. Add milk or cream for creamier texture, if desired. Cook on medium heat for about 15 minutes. Simmer on low another 15-30 minutes until mixture is creamy and to desired consistency. Serve hot.
