Maque choux (pronounced “mock shoe”) is a corn-based side dish that’s popular in south Louisiana.
Corn Maque Choux
Makes 8 to 10 servings
Ingredients
- 3 slices bacon
- 1 tablespoon unsalted butter
- 1 cup diced red bell pepper
- ¾ cup diced red onion
- ¾ cup diced celery
- 4 cups fresh corn kernels (about 8 ears)
- 2 cloves garlic, sliced
- ¾ cup heavy whipping cream
- ¾ teaspoon kosher salt, plus more to taste
- ½ teaspoon ground black pepper, plus more to taste
- ¼ teaspoon cayenne pepper
- Garnish: fresh oregano leaves
Instructions
- In a large skillet, cook bacon over medium-high heat until crisp, 7 to 8 minutes. Remove using a slotted spoon, and let drain on paper towels, reserving 2 tablespoons drippings in skillet.
- Add butter to drippings, and heat over medium heat until butter is melted. Add bell pepper, onion, and celery; cook, stirring occasionally, for 4 to 5 minutes. Add corn and garlic, and cook, stirring frequently, until vegetables are tender, 5 to 6 minutes. Add cream, salt, black pepper, and cayenne, and cook, stirring frequently, until cream has reduced slightly, 3 to 4 minutes.
- Crumble bacon, and stir into corn mixture. Season to taste with salt and black pepper. Garnish with oregano, if desired.
This is the real recipe for corn maque choux!
The last time I made it had to be 14 years ago. Have moved since then and finally found the right recipe. I’m thrilled. All other recipes leave out the red pepper, red onion and cayenne which is what really kicks it up a notch! Being from Naw’Leans, I know phony Cajun recipes. Thank you for this recipe. Our Bible Study Christmas party will love it!
I would love to make this recipe, but it is winter here and fresh corn is just a memory right now. Can I use frozen corn that has been thawed? Also as I’m going to make this for 1 person, can I half the recipe? Also how long will it keep in the fridge? Thank you for your help.