Corn Maque Choux Recipe- 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.
This Southern side dish is so good it might steal the spotlight from your main course! Its jam-packed with rich, savory flavors that complement just about any meat, especially grilled meats. Plus, its so darn colorful! 😍
Besides tasting amazing, this dish is easy to make with simple ingredients that are supermarket staples year-round. Whats not to love?
So What Is Maque Choux?Hailing from Louisiana, maque choux is a culinary mashup of Cajun and Native American cultures. Its 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- PrepCorn- 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)
- FinalTouch- 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)
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.
