I made maque choux for the first time

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I've never seen maque choux served over pasta (or anything else) but if it tastes good, that's cool.

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I’ve seen it served in a bread bowl. It did need some kind of starch to go with this dish, so pasta was the easy choice. Like I said, it has a pastalaya feel to it

Glad you enjoyed it. It’s a side for me. I don’t think I’d enjoy it over pasta, but unique idea.

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my Cajun MIL (no pics) came in and said "you're making maque choux!"

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It’s six basic ingredients
Corn and the milk from the cob
Onion
Peppers
Bacon (drippings)
Chicken broth
Heavy cream or crema

I added cubed smoke sausage while cooking it, and broiled some shrimp to go with it.

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My dear old deceased grandmother's maque choux had NO andouille, NO shrimp, and only very minimal bell peppers, and it was divine.

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I have to admit you are correct. The OP made his version of maque choux but it is not the real Cajun version from my grandmother's generation. She passed away in 2001 at 95 years old, and lived with us from 1972-2001 (29 years).

We had a particular day, my grandmother from mom's side and my dad and mom, would choose to make maque choux. We would go to our corn fields and pick sweet corn early morning in the dew, bring home many sacks, shuck outside, then bring in the corn to slice off the cob. The corn was mostly sliced in the middle, then the end, yet some were almost whole. There were tubs of the stuff, almost looking like cream style corn before cooking it.

We would cook 4 huge magnolite pots of maque choux that day, and cook it for hours with all the trinity, some small sliced tomatoes/juice (and Rotel), etc., but no sausage (not saying there is anything wrong putting andouille). It was divine! We would eat a bunch that night, however, most of it was spooned into 1 pint plastic cups and frozen for the year. We did that for all 29 years she lived with us.

Aren't tomatoes usually in macque choux?

I've made it a few times. Usually dice some pickled jalapenos and Roma tomatoes to go in it. Good stuff.

There is a somewhat similar dish I made the other day called Calabacitas. It's a New Mexican dish with diced yellow squash, zucchini, corn, onion, tomatoes, roasted poblano and other peppers. It's flavored with Mexican oregano, cumin, ancho powder, and smoked paprika. Like maque choux, there are lots of variations, but it's also very tasty.

i can see how maque choux would work on pasta or even rice, but it's always a stand-alone side dish when I make it. It goes well with brisket tacos or BBQ. Pretty much goes well with anything.