Instructions: Maque choux (MOCK shoe) comes from the Cajun word meaning corn that has been fried and then simmered. Cut whole kernels from 3 ears of corn to measure 1-1/2 cups; set aside. Grate corn from the remaining 4 ears to measure 1 cup, pressing cobs firmly against grater to remove pulp; set aside. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken thighs, and cook 3 minutes on each side or until browned. Add wine; cover and cook 5 minutes or until liquid evaporates. Remove chicken from pan; set aside, and keep warm. Add onion and remaining 7 ingredients to skillet; stir well. Cover and cook over medium heat 10 minutes, stirring occasionally. Add cut corn and grated corn; stir well. Return chicken to skillet, spooning corn mixture over chicken. Cover and cook over medium heat 15 minutes or until chicken is done. To serve, spoon 1 cup corn mixture into each of 5 shallow bowls; top with a chicken thigh.

Yield: 5 servings.

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