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!
Recipe Card
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.
Please note:
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Please tell me how to store onion after you cut it, half left, thank you
Hi Shirley! I typically just store the leftover in a sandwich size ziploc bag in the fridge.
My Grandmother was from Catahoula Cove, Louisiana, and made this dish quite often. As mentioned in the article, fresh corn was used in a traditional maque choux. The tips of the corn were sliced off with a sharp knife and then the remaining corn was cut and the knife run along the cob to get the remaining “milk” of the corn. The result was an elegant dish of fine pieces of fresh corn. There is much talk of the “Holy Trinity” in Cajun cooking but people of this area rarely if ever planted celery; onion and bell pepper were used in this recipe…simple and delicious.
Thanks, Patrick! This sounds a lot like my fried corn method with the additional ingredients and I think that sound absolutely amazing!!
This was so delicious Stacey! I did add the Creole Seasoning and sauteed celery with the onion and bell pepper. Thank you!
I’m so glad you enjoyed it!
Made it. It’s simple. Mine turned out a lil tomato tasting. Is that normal?
The tomatoes certainly do contribute to the flavor. If it’s too tomato-y you could try washing the tomatoes before adding them next time.
I made this as my side dish for my Jerk Chicken and this is absolutely delicious! This is my first time to tried this because I’m from NYC.
So glad to hear it turned out great for you, Carlotta!
I adore Maque Choux. I’ve had it in two places: New Orleans and Clearwater Beach, FL. Each have different preparations. They have in common: Fresh corn, bacon fat, onion, bell peppers (1 uses red, another green), bacon, tomatoes. They differ in use of: heavy cream vs chicken stock, use or not of jalapeno and amount of Cajun seasoning used. I was working with what I had. I used bacon fat, frozen corn, green bell pepper, onion, pancetta, petite diced tomatoes, a reduced amt. of Cajun seasoning. I had some leftover creamed corn and added that to the mix so I eliminated the cream and used chicken stock. It came out beautifully!
It sounds amazing! Glad to hear it!
Hi! I want to make this for Thanksgiving but on the day before. How would you suggest it be reheated?
Thank you!
I think you could certainly reheat it in the microwave, but I think reheating it on the stovetop and adding a little extra cream might be best. Enjoy!
Had some creole spices, had some corn, so I made it! Tasted great!
Awesome! Glad to hear it!
I have made it with shrimp and chopped taso. I make it more like a thick soup to serve over rice.
Sounds delish!
My mother in law (100% Cajun !) smothered hers down til the corn was getting little brown bits in the cast iron skillet. That is how I make it. My family loves it!
Sounds AMAZING!!
We were just watching a special on New Orleans and remember having corn macque choux Easter dinner 2019 at Myrtles. It was wonderful. Looking forward to using your recipe for Christmas dinner.
Sure hope y’all enjoy it!!
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.
Yes, I’d start with about 1/2 teaspoon and increase from there.
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???
Glad to hear you’ve enjoyed my recipe! I like it with just about anything. I often serve it with grilled meats.
Hi Stacey, beautiful dish! I love Maque Choux! The recipe I’ve had for many years,comes from an old local Catholic church of native Louisianans settled in our area . In addition to he fresh cut corn and diced tomatoes, onions, celery also calls for cut okra fried in with the corn and tomatoes along with the chopped bacon , Cajun seasonings and (wait for it)…fresh peeled shrimp tossed in towards the end, cooked til done. Another variation called for sliced andouille sausage or both! Adds another whole dimension of flavor. Delish!
Those sound like some seriously delicious variations!!
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.
That sounds AMAZING!!!
Lovely side dish for a ‘distanced driveway dinner’…will make again often. Delicious with fresh corn and just off the vine tomatoes.
So glad to hear you enjoyed it and what a fun way to get with your neighbors and friends during this strange time!
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.
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?
I am wondering this myself. ow does this recipe compare to using fresh corn?
I think it should work just fine!
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.
Thanks so much, Carolyn! I love me some Uncle Mick’s!
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!
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!
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.
Hope you’ll love this just as much! Enjoy!