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.
A Cajun fried corn recipe, well, it's pan fried I guess you could call it. Or sauteed. It's one of the best Cajun side dishes there is.
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What makes this recipe so yummy
- 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.
Groceries you'll need: 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.
Recipe walkthrough: 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.
Recipe variations and substitute ideas
- 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.
- Celery - can be another great vegetable that adds flavor.
- 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.
- Chicken - add some chicken pieces for a chicken maque choux.
- Shrimp - same as above. Shrimp Maque Choux.
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Necessary gear: 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.
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How to store leftovers
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.
Mel's kitchen notes
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.
Frequently asked questions: 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 - chou bacon. Pronounced "Mock Shoe".
Most definitely - it would make a great cold salad type of dish.
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Maque Choux
Video
Equipment
Ingredients
- 4 Slices Bacon chopped
- 1 Each Yellow Onions diced
- 1 Each Green Bell Pepper diced
- 1 Each Red Bell Pepper diced
- 6 Cloves Garlic minced
- 1 Tablespoons Cajun Seasoning
- ½ teaspoon Cayenne Pepper
- 1 teaspoon Granulated Sugar
- 1 teaspoon Salt
- 24 Ounces Frozen Corn 2 x 12oz bags
- ¼ Cup Chicken Broth
- 15 Ounces Cream Style Corn 1 can
- 2 Each Fresh Tomatoes deseeded and chopped
Instructions
- Add the chopped bacon to a large skillet and cook until almost crispy.4 Slices Bacon
- Add the onions and bell pepper to the bacon grease and cook until soft, about 5 minutes. The add the garlic and cook a few minutes more.1 Each Yellow Onions, 1 Each Green Bell Pepper, 1 Each Red Bell Pepper, 6 Cloves Garlic
- Add seasonings, sugar and frozen corn and broth and cook a further 15 minutes.1 Tablespoons Cajun Seasoning, ½ teaspoon Cayenne Pepper, 1 teaspoon Granulated Sugar, 1 teaspoon Salt, 24 Ounces Frozen Corn, ¼ Cup Chicken Broth
- Add cream of corn and tomatoes and cook another 5 minutes.15 Ounces Cream Style Corn, 2 Each Fresh Tomatoes
Nutrition
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Shelby says
Loving the smoky bacon and cajun flavors! This is going to be a regular side dish on my table.