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    Home » Recipes » Vegetables

    Cajun Corn Maque Choux

    By Chula King · February 15, 2020 · Updated October 27, 2021 20 Comments

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    Cajun Corn Maque Choux

    Corn Maque Choux (pronounced Mock Shoe) is a classic Cajun side dish hailing from Southern Louisiana dish. It’s loaded with flavor and makes a perfect compliment to your Mardi Gras meal. What’s even better is that it is super simple to make!

    Cajun Corn Maque Choux

    Often viewed as Southern succotash, Maque Choux combines Native American and early settler influences to create an incredible corn-based dish. At its most basic level, Maque Choux includes fresh corn, onion, bell pepper, and spices. The Creole version adds tomatoes, and the dressed up version adds bacon, andouille sausage, crawfish, etc.

    I went to the local farmer’s market today to get some fresh collard greens, and was surprised to see corn on the cob. With its earthy smell, and firm and heavy feel, I could tell that the corn was fresh, so I bought some to make this delicious dish inspired by Emeril’s recipe.

    Ingredients for Cajun Corn Maque Choux

    At its core, Maque Choux is a fabulous a corn dish made with Cajun seasonings, onion, bell pepper and that last final touch – a bit of heavy cream. I also like to add a jalapeño pepper for extra flavor! 

    Ingredients for Cajun Corn Maque Choux

    How to Cut the Corn off the Cob

    First I shucked the corn by removing the husks and the silky tassels. Then, I sliced off the bottom, and stood the cob up on a small bowl inverted in a larger bowl.

    Using a sharp knife, I sliced off the kernels (Photo 1). The reason for using the two bowls was to keep the kernels from flying everywhere when I cut them from the cob. Once I had cut the kernels from the cob, I ran my knife up and down the cob to remove the corn “milk” that had been left behind (Photo 2).

    Cutting the corn from the cob for the Cajun Maque Choux

    How to Make Cajun Corn Maque Choux

    I melted the butter in a skillet over medium heat, and sautéed the onion for about 5 minutes (Photo 3). Then, I added the bell pepper and jalapeño pepper, and continued sautéing for another 3 minutes or so (Photo 4).

    Next, I sprinkled on the Cajun/Creole seasoning and salt, and stirred to combine everything (Photo 5). After that, I added the corn, and continued cooking the mixture over medium heat until the corn was tender (Photo 6). This took about 12 minutes.

    Adding Vegetables to Cajun Corn Maque Choux

    When the corn was tender, I added the cream, and cooked the mixture for several more minutes.

    Adding Cream to Cajun Corn Maque Choux

    Talk about good, and simple to make! The Cajun Corn Maque Choux was absolutely delicious. Laizzez les bons temps rouler – Yum!

    Cajun Corn Maque Choux

    Chula’s Expert Tips

    • May use frozen corn if fresh corn is not available. Don’t even think, however, about using canned corn!
    • To keep the corn from going everywhere when you cut it from the cob, place a small bowl upside down into a larger bowl. Place the corn upright onto the small bowl and cut the kernels with a sharp knife. The small bowl will elevate the cob allowing the knife to go all the way down. The cut kernels will land in the larger bowl!
    • Maque Choux is just as good the next day. I reheat it in the microwave for about a minute. 

    Other Recipes Using Fresh Corn

    If you’d like to try other recipes for fresh corn, you should try

    • Fresh Sweet Corn Salsa – Fresh Sweet Corn Salsa is the perfect marriage of the sweetness of corn and tartness of lime juice.
    • Fresh Sweet Corn Fritters with Honey Chipotle Sauce – These corn fritters are a snap to make. While they are best served when made, the leftover corn fritters can be refrigerated and reheated at a later date.

    If you liked this recipe for Cajun Corn Maque Choux, please consider rating it and leaving a comment. I’d love to know how you liked it!

    ✯ Thank you so much for visiting Pudge Factor. I hope you’ll come back! ✯

    Cajun Corn Maque Choux

    Cajun Corn Maque Choux

    Cajun Corn Maque Choux (pronounced Mock Shoe) is a traditional Southern Louisiana dish. Often viewed as Southern succotash, Maque Choux combines Native American and early settler influences to create an incredible corn based dish. At its most basic level, Maque Choux includes fresh corn, onion, bell pepper, and spices. The Creole version adds tomatoes, and the dressed up versions add bacon, andouille sausage, crawfish, etc. This is a more basic version.
    4.86 from 28 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Mardi Gras, New Orleans, Southern
    Prep Time: 10 minutes
    Cook Time: 23 minutes
    Total Time: 33 minutes
    Servings: 4
    Calories: 161kcal
    Author: Chula King

    Ingredients

    • 2 cups fresh yellow corn (3 ears) (See Tip 1)
    • 1 Tablespoon unsalted butter
    • ½ cup chopped onion
    • ¼ cup chopped green or red bell pepper
    • ½ Tablespoon chopped fresh jalapeño pepper
    • ½ teaspoon Cajun/Creole seasoning
    • ½ teaspoon Kosher salt
    • ¼ cup heavy cream

    Instructions

    • Shuck corn by removing the husks and silky tassels. Cut kernels from cob. Run knife up and down cob to remove any residual corn "milk". (See Tip 2)
    • Melt butter in large skillet over medium heat. Add onion; sauté 5 minutes, or until onion begins to turn translucent. Add bell pepper and jalapeño pepper; continue sautéing for 3 minutes.
    • Add Cajun/Creole seasoning and salt; stir to combine.
    • Add corn and cook, stirring occasionally over medium heat until corn is tender, 10 to 12 minutes.
    • Add cream; cook an additional 2 to 3 minutes.
    • Correct seasonings.
    • Yield: 4 servings.

    Chula's Expert Tips

    1. May use frozen corn if fresh corn is not available. Don't even think, however, about using canned corn!
    2. To keep the corn from going everywhere when you cut it from the cob, place a small bowl upside down into a larger bowl. Place the corn upright onto the small bowl and cut the kernels with a sharp knife. The small bowl will elevate the cob allowing the knife to go all the way down. The cut kernels will land in the larger bowl!
    3. Leftovers, if any can be reheated for about a minute in the microwave.

    Nutrition

    Calories: 161kcal | Carbohydrates: 19g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 298mg | Potassium: 224mg | Fiber: 2g | Sugar: 4g | Vitamin A: 645IU | Vitamin C: 14.1mg | Calcium: 14mg | Iron: 0.3mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

    More Vegetables

    • Vegetable Lo Mein
    • Black-Eyed Pea Jambalaya
    • Make-Ahead Broccoli Rice Casserole
    • Make Ahead Duchess Potatoes

    Filed Under: Mardi Gras, Vegetables

    Reader Interactions

    Comments

    1. Jack North says

      July 16, 2019 at 11:14 am

      Your recipes look simple to follow and well written. Please tell me if Maque Choux is ever served cold.

    2. PudgeFactor says

      July 16, 2019 at 11:50 am

      Thanks Jack! I’ve never served it cold. I just reheat any leftovers. Sometimes, however, I add baby lima beans to the leftovers to make succotash. I’m actually getting ready to make Maque Choux for dinner this evening. Once I’ve refrigerated any leftovers (there are only two of us!), I’ll try it cold and let you know.

      Chula

    3. PudgeFactor says

      July 17, 2019 at 8:43 pm

      Jack, I tried the Maque Choux cold. It was good!

      Chula

    4. Amy says

      March 26, 2020 at 6:52 pm

      5 stars
      Yum! Made it as a side dish for rice and red beans! Thanks!

    5. Chula King says

      March 26, 2020 at 7:56 pm

      Yum! The Cajun Corn Maque Choux is one of my favorite corn dishes. I bet your red beans and rice was amazing!

    6. Sarah says

      April 07, 2020 at 6:21 pm

      5 stars
      I literally just finished making this to accompany red beans and rice. I loved how quickly and easily it came together. When I took that first taste, wow! Delicious! I can’t wait to serve it to my partner and son. I’m sure it will be a hit. Thank you!

    7. Chula King says

      April 07, 2020 at 7:35 pm

      Outstanding Sarah! I agree – it’ll definitely be a hit!

      Chula

    8. Valerie says

      June 20, 2020 at 7:52 am

      Tried this recipe and it was so good and so simple.

    9. Chula King says

      June 20, 2020 at 11:48 am

      So glad you liked it Valerie! With fresh corn now plentiful, it’s one of my favorites.

      Chula

    10. Donna Augustine says

      June 21, 2020 at 3:23 pm

      5 stars
      Easy and authentic.

    11. Eva says

      September 12, 2020 at 5:44 pm

      5 stars
      Outstanding, flavorful and so easy to make. I was searching for a good recipe without bacon and this fit the bill to a tee! Thanks for the wonderful recipe. This is joining my regular rotation.

    12. Chula King says

      September 12, 2020 at 7:11 pm

      Excellent Eva! It’s my absolute favorites for fresh corn.

      Chula

    13. Darlene Jackson says

      September 27, 2020 at 1:17 pm

      5 stars
      Brings back memories…my Mom use to make this dish, back in day!!! I loved it! She is gone now, but every time I make this, I will remember my Mom in a very special way….

    14. Soda Q says

      November 05, 2020 at 11:03 am

      Can you substitute heavy cream?

    15. Chula King says

      November 05, 2020 at 8:06 pm

      Actually, it’s heavy cream that I use – so absolutely!

    16. Jasmine says

      February 03, 2021 at 10:42 pm

      5 stars
      Turned out so good. I added tomatoes. Yum. Thank you so much for the great recipe. I’ll definitely be making this again.

    17. Chula King says

      February 04, 2021 at 9:30 am

      What a great idea adding tomatoes Jasmine. I’ll have to try that!

      Chula

    18. Anita says

      May 30, 2021 at 5:19 pm

      You said to not think about using canned corn. I disagree. Our family is pure Cajun and when we can’t get fresh we use canned. By the time it all cooks together there is no difference. We make big batches and freeze for wintertime.

    19. Ophelia says

      November 06, 2021 at 5:48 pm

      This corn is delicious all most ate it all up fist time making it , but not my last will add bacon and tomatoes next time Double the Recipe . Thanks

    20. Chula King says

      November 07, 2021 at 3:52 pm

      Ophelia,

      I’d love to hear how the Maque Choux with the addition of the bacon and tomatoes. Sounds yummy!

      Chula

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