Perfectly seasoned Cajun Corn Maque Choux (pronounced Mock Shoe) is a tasty treat from South Louisiana. Sweet corn, bell peppers and just the right amount of Cajun spice makes this a delightful side dish.
A Traditional Maque Choux (pronounced Mock Shoe) can really be served any time of year. It pairs perfectly with anything grilled, baked or fried.
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❤️ Why you'll love it
- It's super easy to make.
- The ingredients are inexpensive - which is great in this economy.
- These are pantry staple ingredients that you should already have at home.
- This is a classic Cajun side dish - Cajun food perfect for Mardi Gras time. A great southern Louisiana food.
- It'll remind you of New Orleans street food.
- A perfect corn-based side dish for ANY meal.
🧅 Ingredients
- Bacon
- Green Bell Peppers
- Red Bell Pepper
- Yellow Onions
- Garlic
- Frozen Corn
- Chicken Broth
- Creamed Corn
- Tomatoes
- Cajun Seasoning
- Salt
- Cayenne Pepper
- Sugar
See recipe card at the bottom of this post for quantities.
🥣 Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Add chopped bacon to a skillet and cook over a medium-high heat until almost crispy.
- Step 2: Lower heat and add chopped bell peppers and onions and cook over medium heat until soft.
- Step 3: Add garlic and cook another 2 minutes.
- Step 4: Add corn, broth and seasonings and cook over low heat for 15 minutes.
- Step 5: Add creamed corn and tomatoes and cook another 5 minutes.
- Step 6: Serve immediately.
Hint: Maque Choux tastes delicious both hot and fresh but also cold like a salad too.
🔄 Substitutions and Variations
- Black Pepper - tastes great.
- Jalapeño Pepper - add this green pepper for some added heat.
- Andouille Sausage - you could use andouille sausage instead of the bacon. Remember this will add more Cajun spices - you may have to adjust seasonings accordingly.
- Green Onions - sprinkle some in at the end.
- Heavy Cream - the addition of cream instead of the creamed corn.
- Red Pepper Flakes - for some added heat.
- Fresh Corn Kernels - if you have ears of fresh corn this can taste so much better. Cut the kernels away from the corn cob and use in place of the frozen corn.
- Olive Oil - omit the bacon at the beginning and cook the vegetables this way.
- Bay Leaf - remember to remove before serving.
- Garlic Powder - adds a little further garlic taste.
- Hot Sauce - for more heat.
- Tasso Ham - in place of the bacon - tasso has great flavor.
- Poblano Chili - for a more smoky heat.
- Unsalted Butter - Instead of the bacon fat.
- Creole Seasoning - this tastes great in there instead of the Cajun seasoning.
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🔌 Equipment
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The only equipment needed is a large skillet, and perhaps a chopping board to chop all your ingredients.
It can work well in a Dutch Oven too, or cast iron skillet.
📘 Related Recipes
- Copycat Popeyes Cajun Fries
- Cajun Rice Dressing
- Red Beans and Rice with Ham Hocks
- Cajun Potato Salad
🧊 Storage
Store in an airtight container in the refrigerator, for up to 4 days.
Cajun corn maque choux does take well to freezing. Store in a freezer safe container for up to 6 months.
💡 Tips
Expert Tip: It's simple to make this a meatless dish, use butter to start the recipe (instead of bacon grease) and use vegetable stock instead of the chicken stock.
👩🍳 FAQ's
There are quite a few interpretations of this. The best I could find was that it's a French interpretation of a Native American dish cooked in Louisiana by Native Americans at the time. It is pronounced "Mock Shoe".
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Maque Choux
Maque choux is a tasty cajun side dish made by smothering bell peppers, onions and corn into a heavenly mixture of perfectly spiced goodness.
Ingredients
- 4 Slices Bacon, chopped
- 1 Yellow Onion, diced
- 1 Green Bell Pepper, diced
- 1 Red Bell Pepper, diced
- 6 Garlic Cloves, minced
- 1 Tablespoon Cajun Seasoning
- ½ teaspoon Cayenne Pepper
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 2 (12oz) Bags Frozen Corn
- ¼ Cup Chicken Broth
- 1 (15oz) Can Creamed Corn
- 2 Tomatoes, deseeded and chopped
Instructions
- Add the chopped bacon to a large skillet and cook until almost crispy.
- Add the onions and bell pepper to the bacon grease and cook until soft, about 5 minutes.
- Add seasonings, sugar and frozen corn and broth and cook a further 15 minutes.
- Add cream of corn and tomatoes and cook another 5 minutes.
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Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 128Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 8mgSodium 1140mgCarbohydrates 22gFiber 3gSugar 6gProtein 5g
Amy says
This is such a great dinner!