I’ve been a huge Maque Choux fan ever since I tasted it at this amazing little Cajun place around the corner from my test kitchen.
Onions and peppers are cooked down in butter, then garlic, corn, tomatoes, and a generous splash heavy cream are added and the mixture is reduced until the sauce is thick. It’s so easy, and SO delicious!
Now, I’ve seen it with and without tomatoes. Some folks add in bacon; others throw some celery in. I’ve had it where it tastes so sweet it was almost like dessert and then had it so spicy I could barely eat it.
I order it every single time I see it on any menu because I love tasting all the variations of the dish.
Some say that its origins are likely a result of the Creole and Native American influences in the area where the dish became popular. I just say it’s delicious!
Now, I’ll level with you and tell you that much like my Southern Fried Corn, it’s best using fresh corn (about 6 to 8 ears) that you cut off the cob and then scrape the milk/starch out of the cobs. (If that sounds totally weird, be sure to check out that recipe for an idea of what I’m talking about.) But we all don’t have time for that on a busy weeknight, so I’ve put together this much easier version so you can have Maque Choux any night of the week.
It’s got tons of flavor but you can add in as little or as much Creole seasoning as you like to add even more flavor and heat. I love it served as a side with just about anything, but of course, it goes great with Creole and Cajun food. You can even add in some grilled shrimp and turn it into a meal all by itself.
I know the name might sound a little different, but the flavors will certainly be familiar (even if the combination of them is a bit different) and I just know you’ll love it! Y’all enjoy!
Easy Maque Choux
Ingredients
- 2 tablespoons bacon grease or butter
- 1 medium onion, diced
- 1 green bell pepper, seeded and diced
- 1 clove garlic, minced
- 1 (14 to 16-ounce) bag frozen sweet corn
- 1 (14.5-ounce) can petitie diced tomatoes, drained
- 1/2 cup heavy cream
- 1 teaspoon salt
- Creole seasoning (optional)
Instructions
- In a large skillet or dutch oven, melt the bacon grease or butter over medium heat. Add the oninon and peppers and cook until they are tender - about 5 minutes. Add the garlic and cook, sitrring frequently, for 1 minute.
- Add the corn, tomatoes, and heavy cream and stir to combine. Add the salt and reduce the heat to a low simmer. Cook, uncovered, for 15 to 20 minutes or until the corn is cooked through and most of the liquid had evaporated. Adjust seasoning to taste, adding Creole seasoning, if desired. Allow to rest about 5 minutes to allow the mixture to thicken before serving.
Billie Vanderburg says
I love Maque Choux but have never seen it on a menu anywhere except southern Louisiana. I will have to try your version and see if it is as good as the Cajun versions I’ve had. It looks delicious!
Stacey says
I haven’t found it on menus often, but you can bet when I do, I order it. Hope you’ll enjoy this quick and easy version just as much!
Jason says
We have a cajun food truck here and I had it for the first time today. It has made me excited about trying to make it myself.
Stacey says
Hope you’ll love this just as much! Enjoy!
Carolyn says
Uncle Mick’s is a great place for Maque Choux! I enjoy your blogs and recipes, and love living in the same town, where I know exactly the places you reference. Thanks for all of your great recipes.
Stacey says
Thanks so much, Carolyn! I love me some Uncle Mick’s!
TexasRay54 says
Stacey,
I have never had Mock Shoe….I am from Texas and have lived a “sheltered life”. How would you compare this “easy recipe” to the more complex efforts required with corn on the cob? Thanking you in advance.
Stacey says
Hey there! Just so I’m sure… Are you asking how it would be possible to use fresh corn and cut it off the cob for this?
Denise Smith says
I am wondering this myself. ow does this recipe compare to using fresh corn?
Stacey says
I think it should work just fine!
Renee says
Lovely side dish for a ‘distanced driveway dinner’…will make again often. Delicious with fresh corn and just off the vine tomatoes.
Stacey says
So glad to hear you enjoyed it and what a fun way to get with your neighbors and friends during this strange time!
Johanna F. Hebert says
One of my favorites. I learned to do this from my grandmother. Our version has you cook down the cream until it begins to caramelize on the bottom, stirring constantly at this point. The corn will slightly darken and it’s divine.
Stacey says
That sounds AMAZING!!!
Dave says
Has it first on a visit to New Orleans. Had to try it at home and came up with your recipe. So far it’s been great with blackened salmon, blackened pork chops, shrimp and chicken. Any other suggestions???
Stacey says
Glad to hear you’ve enjoyed my recipe! I like it with just about anything. I often serve it with grilled meats.
Nancy says
Hey Stacey. What is a good starting amount on the Creole seasoning? 1/2 tsp perhaps? I use the seasoning to make your slow cooker boiled peanuts (delicious by the way) but that is more of in the liquid and not direct into the dish as in the Maque Choux. I don’t want to “overdo” but rather just flavor it. Thanks for your feedback.
Stacey says
Yes, I’d start with about 1/2 teaspoon and increase from there.