This is a sponsored post written by me on behalf of Fresh From Florida. All opinions are 100% mine.
Chicken Maque Choux
Chicken what? It is pronounced “mock shoe” and it is Cajun in origin. It is the perfect skillet supper when sweet corn is at it’s peak as is right now in Florida. I am back this month with Fresh From Florida and our vegetable this month is you guessed it, Florida Sweet Corn.
Fresh sweet corn is everywhere right now. The fresher the corn the better it tastes. The sugars in corn break down to a starch very quickly once the corn is picked. When picking corn it isn’t necessary to peel it back to look at it piece. Look at the tassels, they should be brown and sticky, if it is dried out the corn is old. You can feel the ears of corn and feel if the kernels are plump. If not using the corn the day you buy it put in the refrigerator in the vegetable drawer, Watch of the Fresh From Florida labels when out shopping or when dining out.
The Fresh From Florida website has a list of restaurants that participate in the program. The restaurants feature fresh produce grown by Florida farmers and seafood caught in Florida waters.
Florida Sweet Corn with Southern Barbecue Butter is featured this month.
When I was growing up there was only 1 way we ate sweet corn. It was boiled and coated with butter and salt. I remember when the corn got ripe my mom always ordered it from a local farm and he delivered it in an old truck. We would shuck it on the front porch into an old paper bag. Then mom would cook it quickly in a big pot of boiling water. That corn was soooooo good!
Today there are all kinds of ways to fix sweet corn and I always love it when it is cut off of the cob which makes this recipe for Chicken Maque Choux perfect. It also has fresh chopped tomatoes, green onions and chopped peppers in it. I used a red jalapeno pepper in mine but any flavor of pepper you like will work.
Chicken Maque Choux is made with delicious fresh sweet corn, peppers and Cajun seasonings.
- 1 package boneless chicken thighs
- 1 tablespoon oil
- 1 1/2 teaspoons Cajun seasonings
- salt and pepper
- 4 ears Florida Sweet Corn
- 2 medium tomatoes
- 1/2 cup chopped pepper
- 1/2 cup chopped green onion
- Bake at 400 degrees,
- Sprinkle the Cajun seasoning over the chicken thighs on all sides.
- Heat the oil in a cast iron skillet. Brown the chicken quickly on all sides, about 5 minutes. Remove from pan.
- Add the corn, peppers, green onions and tomatoes to the skillet. Stir until combined. Season with salt and pepper. Place chicken thighs on top, pushing down lightly into the corn.
- Bake for about 30 minutes or until chicken is done.
Maybe you’d like to try our Slow Cooker Roasted Corn with Chile Lime Butter?