The real secret to making this hearty, tasty side dish more fun is the toppings: fresh cilantro, green onions, and chopped raw okra give the flavorful, creamy base some crunch and freshness. I had never eaten okra raw before trying it this way — the cross-slices of the pods, with their big seeds, are like little vegetable-popcorn bites!
Maque Choux
For print-friendly recipe see below.
1 large yellow onion
3-5 good-sized garlic cloves
1-2 jalapeno peppers
1 red bell pepper
1 can Rotel tomatoes, drained
1 can black beans, rinsed and drained
1 small bag frozen, or two cans, corn, drained
4 oz sour cream (or heavy cream)
Half a dozen green onions, handful cilantro leaves, 6-8 okra pods, sliced
Saute yellow onion (in a couple tablespoons of bacon grease if you have it, any oil if not) about 5 min until translucent.
Add finely-diced jalapeno and garlic and sautee for about 5 min until onion browns without burning.
Add the red bell pepper and saute until soft. At this point you have a great base for so many things: I frequently make a double batch of just this at home and freeze it in small batches in Ziploc bags to use for future maque choux in a flash (without need for fresh veggies or chopping time) or to use in scrambled eggs.
Finally, add the corn and continue to stir over medium heat until heated through. It still freezes fairly well at this point, though it will have a bit less structure when you defrost and reheat it. But if you are provisioning in a land-galley for a long passage where you will have minimal galley time and stability, this is a great solution to shortage of vegetable dishes.
Off heat, stir in half a cup of sour cream (or heavy cream). Top with cilantro leaves and sliced green onions and okra.
Maque Choux
Ingredients
- 2 tbsp bacon grease (or vegetable oil)
- 1 Large yellow onion, chopped
- 3-5 Garlic cloves, minced
- 1-2 Jalapeño peppers
- 1 Red bell pepper, diced
- 1 can Rotel tomatoes, drained
- 1 can Black beans, rinsed and drained
- 1 small bag Corn, frozen or two cans, drained
- 4 oz Sour cream (or heavy cream)
- 6-8 Green onions
- 1/2 cup Cilantro
- 6-8 Okra pods, sliced
Instructions
- Sauté yellow onion in bacon grease or oil for 5 min until translucent.
- Add finely-diced jalapeño and garlic and sauté for about 5 min until onion browns without burning.
- Add the red bell pepper and sauté until soft. Add beans and tomatoes.
- Finally, add the corn and continue to stir over medium heat until heated through.
- Off the heat, stir in half a cup of sour cream (or heavy cream). Top with cilantro leaves and sliced green onions and okra.