Maque choux (pronounced "mock-shoo") is a Cajun and Creole vegetable dish from Louisiana built around fresh corn sautéed with bell peppers, onions, and tomatoes until tender and well seasoned. The name's origin is disputed - theories point to French, Spanish, or Native American roots - but the dish itself grew out of Native American corn-cooking traditions adopted by Acadian (Cajun) settlers and later folded into Creole and African-influenced Louisiana cooking. Cajun seasonings such as cayenne, black pepper, and garlic give it a spicy edge, and some recipes add andouille sausage or bacon or finish with cream or butter for a richer texture. It's most often served as a side to grilled or blackened seafood, roasted meats, or rice dishes, though larger versions with shrimp or crawfish can stand as a main course. Regional variations may add lima beans, okra, or potatoes.