Corn Maque Choux

Content… What Is It? Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Make-Ahead Instructions Serving and Storage Instructions What to Serve More Spicy Cajun Food Recipes to Try Watch How to Make It

So What Is Maque Choux?

Hailing from Louisiana, maque choux is a culinary mashup of Cajun and Native American cultures. It’s a vibrant dish that features corn, bell pepper, and onion, sauteed in bacon grease and turned saucy with the help of some chicken broth and heavy cream. The name, pronounced “mock shoe,” is thought to come from a French interpretation of the Native American name for the dish.

Recipe Ingredients

1. Corn – Fresh sweet corn is the key ingredient for a delicious sweet corn maque choux. However, you can use canned or frozen corn if fresh corn isn’t in season.
2. Bacon – Is there any dish that doesn’t get better with bacon? I didn’t think so. 😜
3. Butter – A required ingredient in Southern cooking, butter lends richness and depth of flavor to this dish.
4. Veggies – Onion, garlic, red bell pepper, celery, and jalapeno (if you please) make this a truly vibrant dish.
5. Heavy Cream – Heavy cream takes this dish over the top, adding saucy creaminess that’s perfectly decadent. 

How to Make Easy Maque Choux

• Prep Corn – Slice the corn off the cob. Then, scrape it with the blunt edge of a knife to release the corn milk. (Photos 1-2)
• Bacon – Heat a large skillet over medium. Cook bacon until crispy. Drain part of the grease, leaving about 2 tablespoons in the skillet. (Photos 3-4)
• Seasonings – Melt butter in a skillet with bacon grease. Add the onions and cook for approx. 3 minutes. Then add the garlic, Creole seasoning, and thyme, and cook for another 2 minutes.
• Veggies – Add the diced celery and peppers, and cook for about 5 minutes. (Photo 5)
• Assemble – Add the corn, corn milk, salt, and pepper. Mix well and simmer for 5 minutes. (Photo 6)
• Final Touch – Add the cream to the corn mixture and simmer for another 5 minutes. (Photo 7)
• Serve – Stir in the bacon and serve hot. (Photo 8)

Recipe Variations

1. Add extra veggies. Some people like to add okra and tomatoes to the mix. You can add any extra vegetables you choose.
2. Make it vegetarian by omitting the bacon.
3. Don’t do dairy? No problem. You can substitute the heavy cream for chicken broth or a non-dairy cream of your choice.

Tips and Tricks

1. Fresh, sweet corn is the key to making a delicious maque choux. 🌽
2. Don’t overcook the corn. The corn should be tender but still have a little bit of a bite to it.
3. Stick close by your pan when sauteeing the veggies and stir them frequently to prevent burning. 

Make-Ahead Instructions

You can make this in advance by cooking, cooling, and storing maque choux in the fridge for 2 days or in the freezer for up to 2 months.

Serving and Storage Instructions 

Serve maque choux hot or warm because it’s best fresh out of the pot. If you have leftovers, refrigerate them in an airtight container for 3-5 days. Reheat corn maque choux on the stovetop at medium-low heat until warmed through. Or pop it in the microwave.  

What Goes With Maque Choux

Serve maque choux as a side dish with spicy grilled New York steak or tomahawk steak. Add some carbs to the menu with garlic mashed potatoes.

And make sure there’s a pitcher of sweet iced tea on your table for a pure Southern tradition. 😉

More Spicy Cajun Food Recipes to Try

1. Cajun Corn Shrimp Soup
2. Jambalaya Pasta
3. Shrimp Boil
4. Fried Corn on the Cob
5. Cajun Corn Shrimp Soup

Watch How to Make It