I’ve got another great dish for you today from The Texas Cowboy Cookbook. Ever heard of Mock Shoe Corn or Maque Choux? It’s a spicy version of Indian succutash that became popular with the Cajuns in Lousiana. Well I love Tex-Mex and Cajun food, so I figured I couldn’t go wrong with this recipe.

Mock Shoe Corn

A little more background on the name, Maque is a Choctaw Indian word that means corn. Choux is a French word for cabbage. However, there’s nothing cabbage about this recipe. The book says that in East Texas this dish is often called Corn Pone. I made a couple adjustments to make this recipe a little easier and one that you should be able to whip up in 20 minutes or so.

I served this with the Mexican Pot Roast I talked about awhile back.

Mock Shoe Corn

Mock Shoe Corn

Servings: 6
Prep Time: 5 minutes
Cooking Time: 20 minutes

Mock Shoe Corn

Ingredients:
1 16 oz. bag of frozen corn
1 stick of butter (8 tbs.)
1 lb. of bacon, chopped
1 large onion, chopped
1 red bell pepper, chopped
3 jalapeno peppers, seeded and chopped
2 tsp. black pepper
sprinkle of salt


Mock Shoe Corn
Directions:

1. Rinse corn with warm water. I usually just throw the corn in a colander and let warm water fun through for a minute or two.
2. Melt butter in large pan. Saute onions until they are soft. Add in bell peppers and jalapeno peppers and cook for a minute or so. Toss in corn and mix until everything is well covered. Add pepper and salt.
3. Allow to cook for about 15 minutes. Stir to ensure nothing sticks to pan.

Mock Shoe Corn

You can find a comprehensive index with pictures here and you can follow me on Pinterest to see my latest recipes!
Follow Lysha’s board My Recipes {ACAC} on Pinterest.

~Adapted from The Texas Cowboy Cookbook

All my photos are edited using PicMonkey!
PicMonkey Photo editing made of win

Mock Shoe Corn
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 16 oz. bag of frozen corn
  • 1 stick of butter (8 tbs.)
  • 1 lb. of bacon, chopped
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 3 jalapeno peppers, seeded and chopped
  • 2 tsp. black pepper
  • sprinkle of salt
Instructions
  1. Rinse corn with warm water. I usually just throw the corn in a colander and let warm water fun through for a minute or two.
  2. Melt butter in large pan. Saute onions until they are soft. Add in bell peppers and jalapeno peppers and cook for a minute or so. Toss in corn and mix until everything is well covered. Add pepper and salt.
  3. Allow to cook for about 15 minutes. Stir to ensure nothing sticks to pan.