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.
❤️ 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.
- Green Bell Peppers
- Red Bell Pepper
- Yellow Onions
- Frozen Corn
- Chicken Broth
- Creamed Corn
- Cajun Seasoning
- Cayenne Pepper
See recipe card at the bottom of this post for quantities.
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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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
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.
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.
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".
If you’ve tried this Maque Choux Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
- 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
- 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 InformationYield 6 Serving Size 1
Amount Per Serving Calories 128Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 8mgSodium 1140mgCarbohydrates 22gFiber 3gSugar 6gProtein 5g