Cajun Corn Maque Choux

4.85 from 32 votes

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.

Prep Time10

Cook Time23

Total Time33

Course: Side Dish

Cuisine: Mardi Gras, New Orleans, Southern

Servings:

Calories: 161kcal

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.

Notes

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.

Nutrition