Maque choux Maque choux always is made with fresh corn. Frozen or canned corn will not do, as the milk from the corn cobs is the secret to making good maque choux. Makes 3 to 4 quarts 16 ears cleaned corn 6 tablespoons vegetable oil 1 ½ cups chopped onions ¾ cup chopped bell peppers 1 (16-ounce) can diced tomatoes with their liquid 2 teaspoons sugar, or to taste Salt and cayenne pepper Wth a sharp knife or corn cutter, cut the kernels off the cob and scrape to remove some of the tender pulp and the milk. Set aside. Heat the oil in a large, heavy pot, over medium heat. Add the onions and bell peppers and cook, stirring, until they are soft, about 5 minutes. Add the corn, tomatoes and sugar, and season with salt and cayenne. When the mixture begins to boil gently, reduce to medium-low and cook for about an hour or until the mixture is creamy. Do not cover the pot while cooking. It's very important to cool the mixture before putting it into containers to freeze.
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