Cajun Corn Maque Choux
A classic cajun side dish, Corn Maque Choux is a spicy, sweet, creamy combination of corn, bell peppers, onions, spices and cream. It comes together in minutes and will add some festive flavor to just about any meal.
Summer is the best….sunny days, warm nights, chirping crickets and the BEST produce you can find all year long. This is my favorite time of year because the cornucopia of fresh fruit and vegetables makes whipping up dinner a piece of cake without sacrificing flavor.
In fact, summer produce shines in the flavor department and you don’t have to add much else to really coax out flavors like you do with winter produce.
Corn is my go-to during the warmer months and for good reason, it’s sweet, juicy and can be morphed into so many things. Side dishes abound when you have a pile of corn to contend with and this Cajun Corn Maque Choux recipe is the number 1 side dish we make all summer.
A festival of flavors for your tastebuds, Cajun Maque Choux is a wonderful way to spice up dinner when you’re trying to make dinner on the fly. Most of the time will be spent chopping the onions and peppers but even that takes just minutes.
Maque Choux, pronounced “Mock Shoe”, is a French Creole side dish that’s common in cajun cuisine.
It is thought to be a combination of Creole and American Indian cultural influence, and the name is likely derived from the French interpretation of the Native American name. It’s made with corn, bell pepper, onion, and sometimes garlic, celery, or tomato.
HOW TO MAKE IT
While this authentic Maque Choux recipe is easy to prepare, you can really adapt it to your own tastes and preferences. I use heavy cream, just a splash for richness, but you can use half and half instead to cut the calories just a bit. Or skip the cream and use a bit of chicken stock just to make is saucy.
I also like to start the whole thing with bacon fat that I save from our Sunday bacon. If you don’t have bacon fat handy, butter will work (doesn’t it always) just as well.
Heat the bacon fat, or butter, in a large skillet over medium heat.
Add the onions and bell peppers to the pan.
Cook until slightly softened.
Add the corn and jalapeno cooking for a few more minutes.
Season with smoked paprika and cajun seasoning.
Stir in the cream and cook for 2-3 more minutes.
FRESH OR FROZEN CORN
I love to use fresh corn on the cob, cut off the cob, during the summer months when it’s the best. But in a pinch, frozen corn works well, too. Especially, if you have some on hand that you froze during the summer months.
My least favorite option is canned corn but you can use it with great results. Just be sure to drain it thoroughly before adding to the skillet.
HOW TO SERVE IT
While this Maque Choux recipe is technically a side dish, you can top it with chicken and shrimp before popping in the oven. Kind of like a one pot dinner on the fly.
But when we serve it up as a side dish we love it alongside this easy Baked Chicken Breast. It’s also fabulous to top your favorite Shrimp and Grits just to add more flair. All food needs more flair, in my opinion.
MORE CORN RECIPES
Cajun Corn Maque Choux
- 2 tablespoons bacon fat or butter
- 1 cup finely chopped onion
- 1/2 cup chopped red bell pepper
- 2 cups corn kernels fresh or frozen and thawed
- 2 garlic cloves minced
- 2 tablespoons minced jalapeno
- 1 tablespoon Cajun Seasoning
- 1 teaspoon smoked paprika
- 3/4 cup heavy cream
- 1 green onion finely chopped
- 2 tablespoons chopped fresh Italian parsley
- 1 tablespoon chopped fresh basil
- Coarse kosher salt to taste
- Heat the bacon fat in a large skillet over medium-high heat.
- Add onion to the pan and sauté until translucent, about 5 minutes.
- Add bell pepper and sauté until beginning to soften, about 3 minutes.
- Add the corn, jalapeno and garlic. Sauté 2 minutes.
- Stir in the cream. Simmer until the sauce begins to thicken, approximately 4-5 minutes.
- Stir in green onion, parsley, and basil.
- Season to taste with salt, pepper, and hot sauce, if desired.