Osafke Takkvt (OH-sahf-keh TAHK-kuht)
Mvskoke Corn Delight
Bringing together the soulful flavors of Louisiana Cajun cooking and Native American traditions, *Osafke Maque Choux* is a vibrant, creamy, and smoky dish that elevates corn to new heights. With fresh corn kernels, sweet peppers, rich cream, tomatoes, and a kick of spice, this dish delivers layers of flavor in every bite.
Perfect as a side for grilled meats or a standalone meal, this recipe captures the essence of two rich culinary heritages and combines them into a dish that’s hearty, flavorful, and unforgettable.
Recipe Directions
Prep the Corn 1. Cut kernels off the cobs and collect them in a bowl. Use the blunt edge of a knife to press along the cob and extract the corn milk. Set aside.
Cook the Bacon
1. Heat a large skillet over medium heat. Cook bacon until crispy, then remove and crumble. Reserve 2 tablespoons of bacon grease or substitute with vegetable oil.
Sauté the Vegetables
1. Add the reserved bacon grease or oil to the skillet and heat over medium-high.
2. Add the onion, green bell pepper, and red bell pepper. Cook, stirring, until the onion is translucent, about 5–8 minutes.
Combine Ingredients
1. Stir in the corn kernels, corn milk, chopped tomato, milk, cayenne pepper, smoked paprika, thyme, salt, and black pepper. Mix well.
2. Lower the heat to medium and cook for 15 minutes, stirring frequently to prevent sticking. Do not let the mixture boil.
Add Cream and Bacon
1. Pour in the heavy cream and simmer for 10 more minutes, stirring occasionally, until the mixture thickens slightly.
2. Stir in the crispy bacon and green onions. Cook for an additional 5 minutes to let the flavors meld.
Serve
1. Remove from heat and serve warm as a side dish or main course.
Notes
History
Maque Choux is a beloved dish of Cajun origin, traditionally made with fresh summer corn, peppers, and seasonings. This fusion recipe blends the hearty, smoky influences of the Muscogee Nation’s corn-based dishes, like *osafke*, with the rich and vibrant flavors of Louisiana Creole cuisine. Together, they create a dish that’s both deeply rooted in tradition and strikingly modern in its flavor profile.
Ingredients
6 ears of corn (kernels cut off the cob, reserve corn milk)8 strips bacon, crisply cooked and crumbled
2 tbsp vegetable oil or reserved bacon grease
1 large onion, chopped
1 cup green bell pepper, chopped
1 red bell pepper, chopped
1 medium fresh tomato, chopped
¼ cup milk
1 cup heavy cream
1 tsp cayenne pepper
½ tsp smoked paprika
1 tsp dried thyme
¼ cup chopped green onions
Salt and black pepper, to taste
Item type
Consumable, Food / Drink
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