Sweet corn, spicy peppers, and succulent shrimp are the stars of this maque choux, or Cajun succotash. The "milk" scraped from the corn cobs after the kernels are cut off gives the broth an irresistible creaminess. Experiment with different varieties of peppers for a uniquely delicious result every time.

Martha Stewart Living, October 2018


Credit: Lennart Weibull

Recipe Summary

35 mins
40 mins
Serves 4 to 6


Ingredient Checklist


Instructions Checklist
  • Melt butter in a large straight-sided skillet or wide, shallow pot over medium-high heat. Add scallion white and light-green parts, onion, peppers, celery, and thyme; season with salt and pepper. Cook, stirring a few times, until vegetables are crisp-tender and golden in places, 6 to 8 minutes.

  • Stir in corn kernels and milk, then vermouth; boil until liquid has mostly evaporated, about 1 minute. Stir in stock, cream, and shrimp. Bring to a simmer (but do not let boil), reducing heat as necessary, and cook until shrimp are opaque and just cooked through, 2 to 3 minutes. Remove from heat. Discard thyme sprigs, stir in dark-green scallion tops, and serve.

Cook's Notes

To extract corn milk after stripping the kernels, place the tip of each cob in a small bowl and hold the stem end. Starting from the top, scrape the cob firmly down with a spoon, toward the tip. Rotate slightly and continue scraping all the way around.