Corn maque choux is sort of a Cajun succotash, and as usual in Louisiana, there are many firm opinions on how it should be made. Some traditional versions are very rich and peppery, cooked for a long time with lots of bacon or butter and cream. This one is fit for modern tastes: light, fresh, and simple. Paired with steamed salmon (or any fish you like), it's a quick and satisfying meal that's rich in color and textures, not fat.
Per serving: 296 calories, 30.5g protein, 25.3g carbohydrate, 4g dietary fiber, 9.1g total fat (1.8g saturated fat), 62mg cholesterol, 75mg sodium, Carbohydrate choices: 1.7
- 4 skinless salmon fillets, 6 ounces each
- Salt-free Cajun seasoning
- 2 large ripe tomatoes or 1 pint grape tomatoes
- 1 tablespoon olive or canola oil
- 1 medium yellow onion, finely chopped
- 1 small green bell pepper, seeded and finely chopped
- 1 or 2 garlic cloves, minced
- 1 teaspoon fresh thyme, or ¼ teaspoon dried thyme leaves
- Kernels cut from 3 ears fresh corn, or 2 cups frozen corn
RINSE the salmon fillets; pat thoroughly dry with paper towels. Rub them generously on all sides with Cajun seasoning and set aside for 15 minutes.
CUT the tomatoes in half crosswise; squeeze lightly to remove the seeds; cut into small dice. (If using grape tomatoes, just cut them in half lengthwise and don't worry about the seeds.)
HEAT a large nonstick skillet on medium high. Swirl the oil around the hot pan; then add the onion, bell pepper, garlic, and thyme; stir until tender and golden, 5 to 10 minutes.
Stand cobs on end and slice downward to remove kernels.
ADD the corn; stir just until crisp-tender, 2 minutes. Add the tomatoes, then Cajun seasoning to taste; keep warm.
STEAM the salmon until done (see directions below). Serve atop the corn maque choux.