Corn Maque Choux

Creamy, savory, and oh-so-satisfying, this spicy medley of corn, bell pepper, and onion is plain dreamy. Just another dish to prove simple ingredients can make some of the most epic meals.

Course Side

Cuisine Cajun, Southern

Diet Gluten Free

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 293kcal

Author Imma

Ingredients

6 ears of corn, husked and cut off the cob (about 4 cups of corn kernels)
6 strips of bacon, cut into 1-inch pieces
¼ cup (56g) butter
1 medium white onion, chopped
2 cloves garlic, chopped
1 teaspoon (5g) Creole seasoning
1 teaspoon (1g) fresh thyme
2 stalks celery, diced
1 red bell pepper, chopped
1 jalapeno pepper, chopped (optional)
½ cup (120ml) chicken stock
¾ cup (175ml) heavy cream
1 teaspoon (5g) salt
1 teaspoon (3g) white or black pepper

Instructions

Slice the corn off the cob. Then, scrape it with the blunt edge of a knife to release the corn milk.
Heat a large skillet over medium heat. Cook bacon until crispy. Drain part of the grease, leaving about 2 tablespoons in the skillet.
Melt the butter in a skillet with bacon grease. Then, saute the onions for about 3 minutes. Add the garlic, Creole seasoning, and thyme, and cook for another 2 minutes.
Add the diced celery and peppers, and cook for about 5 minutes.
Add the corn, its milk, salt, and pepper. Mix well and simmer for 5 minutes.
Add cream and simmer for another 5 minutes.
Stir in the bacon and serve.

Notes

Fresh, sweet corn is the key to making a delicious maque choux, but frozen is a close second.
Don't overcook the corn. The corn should be tender but still have a little bit of a bite to it.
Stick close by your pan when sauteeing the veggies and stir them frequently to prevent burning.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition