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 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 Maque Choux:
I used the following ingredients for the Cajun Maque Choux: Fresh yellow corn on the cob, unsalted butter, onion, green bell pepper, jalapeño pepper, Cajun/Creole seasoning, salt, and heavy cream.
Preparing the Corn for the Cajun Maque Choux:
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. 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.
Making the Cajun Corn Maque Choux:
I melted the butter in a skillet over medium heat, and sautéed the onion for about 5 minutes. Then, I added the bell pepper and jalapeño pepper, and continued sautéing for another 3 minutes or so. Next, I sprinkled on the Cajun/Creole seasoning and salt, and stirred to combine everything. After that, I added the corn, and continued cooking the mixture over medium heat until the corn was tender. 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!
If you’d like to try other recipes for fresh corn, you should try Fresh Sweet Corn Salsa or Fresh Sweet Corn Fritters with Honey Chipotle Sauce.
- 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
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.
- 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!