Corn Maque Choux

Corn Maque Choux is a traditional Louisiana dish made with corn, bell peppers, onions and cajun spices. Milk or cream is added, making the dish similar to a creamed corn. 

How in the world have I not shared Corn Maque Choux with you yet? I’ve been making this recipe for AGES and it is one of our favorites. Corn Maque Choux is a great side dish for poultry, pork or even beef! Sausage or other meats can be added to the dish to make it a one pot meal as well. Most recently, I served this along with the rest of our New Orleans style mini Thanksgiving.

WHAT IS CORN MAQUE CHOUX?

Corn Maque Choux (pronounced “mock shoe”) is a traditional Louisiana dish, blended between the Creole and American Indian cultures. Corn is cooked with bell peppers and onions and seasoned with cajun seasoning before it’s thickened up with milk or cream. It’s very similar to a creamed corn dish, just kicked up!

DO YOU USE FRESH OR FROZEN CORN?

Either! In the summer when fresh corn is available, I use it. When corn is out of season, I use frozen corn. I suppose you could use canned corn if you drained it, but I haven’t tried it. If you do, let me know!

CAN YOU FREEZE CORN MAQUE CHOUX?

Yes! Once the dish has cooked and cooled completely, transfer it to a container with an airtight lid. Freeze for up to 2 months. To cook from frozen, allow it to thaw in the fridge and then reheat for 10-15 minutes in a skillet over medium low heat, until heated through. Alternately, microwave it in 2 minute intervals until heated through.

CORN MAQUE CHOUX INGREDIENTS

  • oil or butter
  • corn, fresh or frozen
  • green bell pepper
  • red bell pepper
  • onion
  • cajun seasoning
  • milk (or cream)
  • flour, for thickening

HOW TO MAKE CORN MAQUE CHOUX

  • Heat oil (or melt butter) in a large skillet over medium heat.
  • Add corn, green pepper, red pepper and onion and cook for 10 minutes, until vegetables have softened.
  • Sprinkle cajun seasoning on top and stir in.
  • Stir in milk or cream and flour, and cook for 3-5 minutes more until the mixture has thickened.

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Corn Maque Choux

Corn Maque Choux is a traditional Louisiana dish made with corn, bell peppers, onions and cajun spices. Milk or cream is added, making the dish similar to a creamed corn. 

  • Author: NicholeL
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 6 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Cajun
Scale

Ingredients

  • 2 tbsp unsalted butter or oil
  • 1 1/2 cups corn, fresh or frozen
  • 1/2 large green pepper, diced
  • 1/2 large red pepper, diced
  • 1/2 large onion, diced
  • 1 tbsp cajun seasoning
  • 1 cup milk or cream
  • 1 tbsp all purpose flour

Instructions

  1. Heat a skillet over medium high heat. Add butter or oil.
  2. Add in the corn, green pepper, red pepper and onion and cook for 10 minutes, stirring frequently, until the vegetables have softened.
  3. Add the cajun seasoning and milk and cook for 5 minutes more.
  4. Sprinkle the flour on top and stir it in.
  5. Cook for another 3-5 minutes or until the mixture has thickened.

 

Notes

Milk: We keep 2% milk in the house and I use this if I don’t have any cream on hand. If you don’t have either, but have cream cheese, cut 3 oz. into small pieces and stir it into the mixture until it melts. You can skip the flour in this case.

Cajun Seasoning: Cajun and creole seasoning are pretty interchangeable if your grocery store only carries one.

Nutrition

  • Serving Size: 6
  • Calories: 337
  • Sugar: 11.9g
  • Sodium: 112mg
  • Fat: 9.7g
  • Saturated Fat: 4.4g
  • Carbohydrates: 62.2g
  • Fiber: 8.9g
  • Protein: 10.8g
  • Cholesterol: 18mg

Keywords: corn maque choux, creole corn, creamed corn, cajun corn, side dish,

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