Corn Maque Choux is full of fresh summer corn, bell pepper, onion, tomatoes ,and spices. It’s wonderfully sweet and spicy with so much flavor.
This corn recipe is a traditional Louisiana Cajun side dish pronounced “mock shoe”. It’s a mix of Native American and Cajun French influences.
You are going to love the bold flavors in this Maque Choux.
Corn Maque Choux is a heavily flavored dish. There’s a bay leaf, garlic powder, cayenne pepper, black pepper, plus a chicken bouillon cube. I love the flavor that the bouillon cube adds.
Tips For Making The Perfect Corn Maque Choux
- Fresh corn is always best, but frozen corn is perfectly acceptable. Thaw it first.
- You can use either green or red bell pepper or a combination.
- I love the flavor bacon grease gives this recipe, but you can use butter if you don’t have any bacon grease.
- One minced garlic clove can be substituted for the garlic powder.
- A well-seasoned cast iron skillet is perfect for making this recipe.
- You want the heat to be fairly high because you want the corn and other vegetables to caramelize some. Be sure to stir frequently so no burning occurs.
Storage
- Leftovers will keep in the refrigerator for 4 to 5 days.
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Pin ItTry These Other Amazing Summer Corn Recipes
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- Southern Hot Honey Butter Corn
- Country-Fried Skillet Corn
Corn Maque Choux
Corn Maque Choux is full of fresh summer corn, bell pepper, onion, tomatoes ,and spices. It's wonderfully sweet and spicy with so much flavor.
Ingredients
- 3 tablespoons bacon fat or butter
- 1 medium sweet onion, diced
- 1 red or green bell pepper, diced
- 6 to 7 cups fresh corn kernels, or frozen
- 1 (14-ounce) can diced tomatoes, drained or 1 cup fresh diced tomatoes
- 1 teaspoon sugar
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 bay leaf
- 1 chicken bouillon cube
- ½ cup water
- ½ cup heavy cream
Instructions
- Heat bacon grease or butter over medium-high heat in a large skillet, cast iron is best.
- Add onion and bell pepper and cook, stirring frequently, for 5 minutes.
- Add corn, diced tomatoes and cook for 3 minutes.
- Add remaining ingredients and simmer for 10 minutes, stirring frequently.
- Check for seasoning and add salt if needed. Discard bay leaf.
Notes
A well-seasoned cast iron skillet is perfect for making this recipe.
Nutrition
Calories: 294kcal | Carbohydrates: 39g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 308mg | Potassium: 549mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1058IU | Vitamin C: 32mg | Calcium: 48mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made this last night with my granddaughter and it was simple, easy and delicious – a little spicy, but good. I did not have any cayenne so I used red pepper flakes. I will be eating it with fried chicken, green beans and honey cornbread. Can’t wait to try some more of your recipes.