Corn Maque Choux

Creamy maque choux in a bowl with a metal serving spoon.

5 from 5 votes

Corn Maque Choux is a classic Cajun side dish that is creamy, flavorful, and has just a little bit of heat. The smoky bacon grease softens the corn as it mixes with the Cajun spices, and the end result is a delicious Southern side dish.

Prep Time5

Cook Time25

Total Time30

Course: Appetizer, Side Dish

Cuisine: Cajun, Southern

Keyword: cajun maque choux, corn maque choux, maque choux recipe

Servings:

Calories: 191kcal

Author: Kari

Equipment

a frying pan or skillet
a rubber spatula or spoon for stirring

Ingredients

4 slices bacon diced
3 cups fresh corn kernels about 4 ears of corn
1 yellow onion diced, about 1 cup
2 cloves garlic minced
2 stalks celery diced, about 1 cup
1 red bell pepper diced, about 1 cup
1 - 2 jalapeños finely diced
1 tablespoon Cajun Seasoning SEE NOTE BELOW
¾ cup heavy cream

For Serving

green onions diced
hot sauce

Instructions

Heat a large pan or large skillet to medium heat and add the diced bacon. Cook the bacon until it is crispy.
4 slices bacon
Add the onion, celery, and diced red pepper. Cook until the onions are just about translucent, stirring often, for about 5 minutes.
1 yellow onion, 2 stalks celery, 1 red bell pepper
While the vegetables soften, remove the corn kernels from the cobs. I like to use this handy gadget - it's called a corn prep peeler, but you can also use a sharp knife. Then, scrape the back of the knife across the corn cob to release the natural milk from the cobs to add more sweetness to the maque choux. I highly recommend using fresh corn just to be able to get the sweet "corn milk."
3 cups fresh corn kernels
Then add the garlic and jalapeños, as they won't take as long to cook. Cook the garlic for just a minute or two until it is fragrant.
2 cloves garlic, 1 - 2 jalapeños
Then add the corn and Cajun seasoning. Cook for another 5 - 7 minutes until the corn softens. (If you're using frozen or canned corn, cook it for less time as it will soften a lot faster.)
3 cups fresh corn kernels, 1 tablespoon Cajun Seasoning
Finally, add the heavy cream. Let the cream thicken for about 2 minutes, stirring so that it does not burn, then remove it from the heat.
¾ cup heavy cream
Serve, garnished with fresh herbs or diced green onions and hot sauce if desired.
green onions, hot sauce

Notes

How to Store Leftovers

Once cooled, leftover maque choux should be stored in an airtight container in the refrigerator. It should be used within five days.

I like to heat up any leftovers with some kind of protein (tasso ham, andouille sausage, chicken, or shrimp), 1 cup of shredded cheddar cheese, a little extra cream, and pasta (and save some pasta water to add to the sauce get the right texture) to make a Cajun Corn "Maque and Cheese." It is so good!

Before posting this, I tested this recipe a few different ways to see what was the best. The clear winner was using Homemade Cajun Seasoning, but here's how to use what you have to make the best maque choux:

Using this Cajun seasoning recipe. Homemade is always best. I use one tablespoon of this homemade Cajun seasoning. (After the recipe card, there are more recipes to use this seasoning.)
- 2 ½ tablespoons paprika, 2 tablespoons kosher salt, 2 tablespoons garlic powder, 1 tablespoon black pepper, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried oregano, 1 tablespoon dried thyme
Store-bought Cajun seasonings. If I use a store-bought seasoning like Tony Chachere's Seasoning, I will use 1 ½ - 2 teaspoons of seasoning and add a pinch of red pepper flakes if needed to increase the spice - otherwise, it can get really salty.
Using leftover corn from a crawfish boil. If you use leftover corn that is already heavily seasoned, you may only need a sprinkle of seasoning, if anything. Also, do not cook it very long, as it is already cooked.
Using Old Bay. I know that it is all that some people have access to, so I tested it. Old Bay just is not Cajun Seasoning - it does not have the same flavor profile, so I would highly recommend making homemade Cajun seasoning. The corn tasted good with Old Bay, but it was just not the same recipe.

Nutrition