Cowpea and Corn Maque Choux
Cowpea and Corn Maque Choux is a vibrant, savory side dish rooted in Louisiana Creole cuisine, blending sweet corn, tender cowpeas (often black-eyed peas), and a medley of vegetables like bell peppers, onions, and tomatoes. It's typically cooked down with a touch of cream or butter and seasoned with Cajun spices, creating a rich, comforting flavor profile.
🍽️ Nutrition at a glance
This dish is primarily a source of complex carbohydrates and fiber from the corn and cowpeas, with moderate protein and minimal fat if prepared traditionally. A standard serving provides a good dose of vitamins A and C, folate, and minerals like iron and potassium, with a rough calorie count of 150-200 per cup.
Nutrition breakdown
| Calories | 210 kcal |
| Protein | 6.5 g |
| Carbs | 32 g |
| Fat | 7 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 480 mg |
| Potassium | 380 mg |
| Vitamin C | 15 mg |
| Vitamin A | 120 mcg |
| Folate | 75 mcg |
| Iron | 1.8 mg |
| Magnesium | 45 mg |
| Phosphorus | 110 mg |
| Vitamin B6 | 0.2 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Maque Choux is a culinary testament to the Creole melting pot, likely influenced by Native American, French, and African cooking traditions. Nutritionally, the combination of corn and cowpeas creates a more complete protein profile, making it a hearty, plant-forward dish that's both culturally rich and satisfying.
