Corn Maque Choux is a traditional Louisiana dish made with corn, bell peppers, onions, bacon and cajun spices. Milk or cream is added, making the dish similar to a creamed corn.
Update: This recipe was originally shared in November 2019. The photos and recipe have updated and republished in February 2023.
When I first started cooking I came across a recipe for Corn Maque Choux in an Emeril cookbook that my mother in law gave us. I made the recipe once and knew it would be a repeat side dish.
What is corn maque choux?
Corn Maque Choux (pronounced corn mock shoe) is a Louisana dish, likely a mixture of Creole and American Indian cuisines. Corn, bell peppers and onions are cooked in bacon grease and seasoned with Creole or Cajun spices before flour and milk (or cream) are added to thicken up the side dish.
- bell peppers
- Cajun or Creole seasoning
- milk or cream
First, cook slices of bacon in a skillet. Once crispy, remove and crumble bacon. Reserve about a teaspoon of bacon grease to cook the corn, peppers and onions.
Then add the butter, corn, peppers and onions to the skillet. Cook over medium heat for 8-10 minutes until vegetables are softened.
Next, add in the seasoning and flour, stirring to coat. Once fully stirred in, add the milk.
Finally, let the mixture simmer for 3-5 minutes. Once mixture begins to thicken, remove from the heat. Stir in the crumbled bacon and serve. Optionally, garnished with fresh or dried parsley or chopped green onions.
This delicious side dish goes with everything - beef, poultry, pork or fish/seafood. Try it with Cajun Roasted Turkey Breast, Pan Seared Scallops or Spicy Parmesan Pork Chops.
Either - I use fresh corn when it's available in the summer and frozen corn when it's not in season.
Yes, cook and cool completely then transfer to an airtight container and freeze up to 2 months. To cook from frozen, allow to thaw in the fridge then heat in a skillet for about 10 minutes over medium low heat until warmed through.
Depends on the recipe - some recipes will include stewed or diced tomatoes and it's omitted from others.
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Corn Maque Choux
- 4 slices bacon
- 2 cups corn kernels fresh or frozen
- 1 large red pepper diced
- 1 large orange pepper diced
- 1 small onion diced
- 1 tablespoon unsalted butter
- 1 tablespoon Creole seasoning
- 1 tablespoon all purpose flour
- ¾ cup milk or cream
- In a large skillet cook bacon until crispy. Remove from the heat and crumble the bacon. Reserve 1 teaspoon of bacon grease.4 slices bacon
- Add the butter to the skillet along with the corn, bell peppers and onions and cook over medium heat for 8-10 minutes until vegetables are softened.2 cups corn kernels, 1 large red pepper, 1 large orange pepper, 1 tablespoon unsalted butter, 1 small onion
- Then add in the Creole seasoning and flour, stirring well to combine.1 tablespoon Creole seasoning, 1 tablespoon all purpose flour
- Pour in the milk and let the mixture thicken for 3-5 minutes.¾ cup milk
- Stir in the crumbled bacon and serve. Garnish with dried parsley or chopped green onions if desired.
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I'm from NOLA. This recipe should have bacon in it. It's a must for Maque Choux. And the onions, etc, should be cooked in the bacon grease. And use heavy cream instead of milk.
Thank you. I am planning on remaking and updating this recipe to include bacon.