Corn Maque Choux

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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.

Maque Choux in a white bowl


This corn recipe is a traditional Lousiana 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.

overhead shot of Corn Maque Choux


  • 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.
  • Leftovers will keep in the refrigerator for 4 to 5 days.

Corn Maque Choux woth fresh corn in background

Try These Other Amazing Summer Corn Recipes:

Maque Choux in a white bowl

Corn Maque Choux

Course: Side Dish
Cuisine: Southern
Keyword: corn, summer
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6
Calories: 276kcal
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.
Print Recipe


  • 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
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepepr
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf
  • 1 chicken bouillon cube
  • 1/2 cup water
  • 1/2 cup heavy cream


  • 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.


Calories: 276kcal

Close-up of Corn Maque Choux

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