What can be more of a Louisiana dish than Corn Maque Choux? It is summer in a bowl. Fresh corn, bell peppers, and tomatoes all smoothened down together with a generous amount of cream.
This is the stuff your taste buds have been waiting for.
This corn recipe is a traditional Louisiana Cajun side dish pronounced “mock shoe”. It is thought to have a Cajun, Creole and Native American influences.
I love using bacon grease in this recipe as it gives it another depth of flavor. And hey, it’s bacon grease! What’s not to love about that flavor? Not a fan of bacon grease? Just use butter, although I would not use margarine as the water content is high and you want your veggies to get nice and slightly caramelized.
Don’t have fresh corn? No worries, just substitute canned or frozen. Just be sure to drain well or defrost first.
This side dish pairs well with just about anything. I particularly like it with Jambalaya.
What does Corn Maque Choux Mean?
Corn Maque Choux is a popular side dish in south Louisiana. The ingredients commonly come straight out of the garden and includes corn, onions, red or green bell peppers, and tomatoes. Often celery, garlic, or okra is added. It pairs perfectly with blackened shrimp and served over rice.
Ingredients you will need to make Corn Maque Choux
- Bacon grease or butter.
- Fresh Corn, about 5 cups from 6 ears. You can substitute frozen if need be.
- Onions
- Bell Pepper. You can use green or red, or even a mixture of both.
- Garlic. I use 3 cloves here, but feel free to reduce if this is too much for you.
- Tomatoes. Creole are best if you an find them. If not Beefsteak or even Roma tomatoes will do.
- Heavy Cream, this is a personal preference. I love the richness it adds. The cream can be omitted for a more figure friendly dish.
- Cajun Seasoning.
- Fresh chopped parsley.
How to Make Corn Maque Choux
1. Melt bacon grease or butter in a large skillet and the onions and bell peppers and cook until tender.
2. Add corn and cook until slightly charred then add in the garlic.
3. Add tomatoes, heavy cream, and Cajun Seasoning.
4. Stir in parsley and allow to rest for 5 minutes before serving.
More Delicious Southern Recipes
- Grilled Chicken with White BBQ Sauce.
- Chicken and Sausage Jambalaya.
- Bourbon Peach BBQ Sauce.
- Chicken Etouffee.
If you love it, leave a comment below. I would love to hear from you and this would help me with future recipes!
Contact me if you would like to see any of your childhood favorites updated or reinvented.
Corn Maque Choux
Ingredients
- 2 tbsp bacon grease or butter
- 4 cups fresh corn (about 8 ears)
- 1 cup onions, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 tomato, diced and seeded
- 1/2 cup heavy cream
- 2 tsp Cajun Seasoning
- 1/4 cup parsley, chopped
Instructions
- In a large skillet, melt bacon grease or butter over medium heat. Add onions and bell pepper and cook until tender, about 5 minutes.
- Add the corn and cook until slightly charred, about 5 more minutes. Add garlic and cook for an additional minute, stirring frequently.
- Add the tomatoes, heavy cream, Cajun seasoning and stir to combine. Taste and adjust with salt and pepper as needed. Cook, uncovered for about 15 minutes until the corn is cooked through and most of the liquid has evaporated.
- Stir in parsley and allow to rest for 5 minutes to thicken before serving.
Notes
Nutrition
Pairs perfectly with this Jambalaya recipe.
Very good, well worth the extra calories!!