Cajun Corn Maque Choux

Perfectly seasoned Cajun Corn Maque Choux 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.

Jump to:

• ❤️ Why you'll love it
• 🧅 Ingredients
• 🥣 Instructions
• 🔄 Substitutions and Variations
• 🔌 Equipment
• 📘 Related Recipes
• 🧊 Storage
• 💡 Tips
• Cajun Corn Maque Choux
• 💬 Comments

❤️ 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.
• 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 - instead o
• 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 - add a bit of heavy 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 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.

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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.

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