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!
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!
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).
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.
When the corn was tender, I added the cream, and cooked the mixture for several more minutes.
Talk about good, and simple to make! The Cajun Corn Maque Choux was absolutely delicious. Laizzez les bons temps rouler – Yum!
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!
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Cajun Corn Maque Choux
Ingredients
- 2 cups fresh yellow corn (3 ears) (See Tip 1)
- 1 Tablespoon unsalted butter
- 1/2 cup chopped onion
- 1/4 cup chopped green or red bell pepper
- 1/2 Tablespoon chopped fresh jalapeño pepper
- 1/2 teaspoon Cajun/Creole seasoning
- 1/2 teaspoon Kosher salt
- 1/4 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
- 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!
- Leftovers, if any can be reheated for about a minute in the microwave.
Your recipes look simple to follow and well written. Please tell me if Maque Choux is ever served cold.
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
Jack, I tried the Maque Choux cold. It was good!
Chula