Mardi Gras Menu 2 {Corn Maque Choux Dip}

It's always fun to see the reaction of first-time visitors to the Cajun Mardi Gras--the Courir de Mardi Gras--since it is unlike what most people think of as Mardi Gras.

New Orleans style Mardi Gras is largely a spectator's event.  Parades flow through city streets for the public to enjoy.  Crowds watch, listen, and beg for all that Mardi Gras loot.  They are rewarded with "throws" such as beads, cups and doubloons.

Cajun Mardi Gras is primarily for those who are part of the procession.  The Mardi Gras (which is what the costumed participants are called) disperse as a group through rural areas--dressed in fantastic costumes and often on horseback, begging for money and ingredients (the highlight being live chickens) for a community gumbo.  Part of their begging involves performing songs and entertaining the landowners who provide the ingredients.  So in this type of Mardi Gras, it's the participants who beg rather than the crowd.  Over the past several years, Cajun Mardi Gras has changed a little.  More and more spectators follow the procession to watch the mischief and mayhem.  And that's fun and all, but I promise you the Mardi Gras are having much more fun.

More information on the history and traditions of the Courir de Mardi Gras 

Since I'm doing the Cajun Mardi Gras thing today, let's have some Cajun food.

Corn Maque Choux (recipe HERE) is one of my favorite Cajun side dishes.  Mardi Gras isn't exactly a sit-down-meal type of event, so I turned this dish into a dip.

It's full of corn, tomatoes, bell pepper, and onions.  Spicy and creamy.
We ate it with crackers, but it would be equally good with tortilla chips.

Mardi Gras Trivia:

Know what these are?

How about now?

These are capuchons.
The "hats" worn by Cajun Mardi Gras, designed to poke fun at nobility.  Capuchons are part of the traditional costume which also includes decorated screen masks.

The Husband has started making traditional screen Mardi Gras masks. He made these for the three of us and currently has claimed the living room as his workshop.  He's making more and plans to sell them.

This is my mask, to go with my chicken-print costume.  This is the most awesome Mardi Gras mask I've ever seen. Which is my completely unbiased opinion.

The costumes are often brightly colored, full of fringe to make them look tattered -these are beggars after all.  Many of the costumes have bells attached, making for a loud procession across the countryside.

Dancing with a random person at a recent Courir

staged at Vermilionville in Lafayette, LA

The Husband said I should run Mardi Gras this year before I "get too old to do it."
I assured him that I have many good years still ahead of me.
Many good years.  M--A--A--A--N--Y good years.

Long story short...I'm running Mardi Gras this year.

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Corn Maque Choux Dip

2 Tbsp butter
1/4 c finely chopped onion
1/4 c finely chopped bell pepper, reserve some for the top
2-3 cloves garlic, minced
2 roma tomatoes, chopped, reserve some for the top
1 (14.75 oz) can cream style corn
1 tsp Tony's Creole seasoning
2-3 shakes hot sauce
4 oz (half a brick) of cream cheese
salt and pepper to taste
1 c fresh or frozen corn kernels, reserve some for the top
1/4 c grated Parmesan cheese


Melt the butter in a saucepan.  When the butter is foamy, add the onion, bell pepper, and garlic.  Saute over medium low until soft and the onion is clear.  Add the tomato with any juices and saute a couple of minutes more.  Add the cream style corn, Tony's, hot sauce, cream cheese, and season to taste with salt and pepper.  Simmer on low until the cream cheese has melted and the mixture is heated through.  Stir in the corn kernels and Parmesan cheese and heat until bubbly.

Transfer to a serving dish and garnish with reserved corn, tomato, and bell pepper.
Serve with crackers or tortilla chips.  Makes about 3 cups.

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