Corn Maque Choux
Corn maque choux is a classic cajun side dish with corn, tomatoes, and the holy trinity. This version is flavorful made with bacon, a splash of cream, and creole seasoning. Serve it as a side dish or over rice or grits. Ready in about 40 minutes.
If you love fresh corn dishes, there are so many ways to enjoy it. Try Cajun Corn on the Cob for a smoky, buttery side perfect for grilling season, or go for Blackened Corn if you want something quick with big flavor. And if you’re craving something a little lighter and a whole meal, Blackened Cod with Tomato Corn Salsa is a fresh, vibrant option that is ready in 30 minutes.
Lagniappe
Lagniappe: LAN-yap – a little something extra
Corn Maque Choux (pronounced mock-shoe) is a classic Cajun dish with roots in both Native American and French cooking. The name likely comes from a French interpretation of a Native American word, and the dish itself highlights the simplicity and depth of Louisiana flavors. Traditionally made with fresh corn, bell peppers, and onions, it was a way to use summer produce in a rich, savory side.
Every family has their own spin, some add tomatoes, others cream or smoky bacon, but the heart of the dish stays the same: sweet corn cooked down with vegetables, seasonings, and cajun spice.
Lauren’s Tips
- This is a great summer side dish to use fresh corn and ripe tomatoes, but you can also make it with canned tomatoes and canned or frozen corn out of season.
- Swap out the bacon for andouille sausage for a smokier spicier twist.
- Make your own Cajun seasoning or Creole seasoning for more flavor and less salt.
- Adjust the heat by scraping out the jalapeño seeds for mild and leaving them in for a spicier version.
Ingredients & Substitutions
- Bacon – Bacon is cooked first and the grease is used to sauté the trinity in for maximum flavor. Substitute for chopped andouille sausage.
- Trinity – Onion, bell pepper, and celery make up the Cajun holy trinity. Substitute green bell pepper for another color.
- Jalapeños – Optional, but adds a little bit of flavor and heat. Scrape out the seeds if you want it less spicy.
- Fresh corn – Use fresh corn when it’s in season. Otherwise frozen or canned corn work. (Want another spicy corn recipe? Check out Chili Corn Salsa)
- Ripe tomatoes – Use fresh roma or Creole tomatoes when they’re in season. Otherwise a 14.5 ounce can of petite diced tomatoes works just fine.
- Seasoning – Use homemade creole seasoning, or cajun seasoning if you want a little extra heat.
See the recipe card below for the complete list of ingredients and measurements.
How to Make Corn Maque Choux
- Cook bacon until crisp and remove with a slotted spoon. Reserve 1 tablespoon of bacon grease in the pan.
- Sauté onion, bell pepper, and celery in the bacon grease until softened. Add in garlic.
- Add corn, tomatoes, chicken broth, and cream. Stir then simmer until thickened.
- Add green onions and cooked bacon to the pan. Stir and season to taste with creole seasoning.
Storage & Make Ahead
- Storage: Store in the refrigerator for 3-4 days.
- Freeze: Do not freeze this recipe.
- Reheat: Can be reheated in a saucepan or in the microwave.
- Make ahead: You can make this whole recipe a day in advance and reheat stovetop when ready to serve.
Equipment Needed
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Buy Now → What to Serve With
Serve this creole corn recipe as a side dish or over white rice or grits for a more filling meal. It goes great with blackened chicken, blackened fish, or BBQ ribs.
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Corn Maque Choux
Ingredients
- 1 small yellow onion
- 1 green bell pepper
- 1 stalk celery
- 1–2 jalapeños (optional)
- ¾ pound fresh ripe tomatoes (or 14.5 ounce can petite diced tomatoes)
- 4 cloves garlic
- 4 ears fresh corn (about 4 cups kernels (see note))
- 3 green onions
- ½ pound thick cut bacon
- ½ cup chicken broth
- ½ cup heavy cream
- 1–2 teaspoons creole seasoning (or to taste)
Instructions
- PREP: Finely dice onion, bell peppers, celery, jalapeño, and tomatoes. Mince garlic. Cut corn from cob if using fresh. Thinly slice green onions. Chop bacon.1 small yellow onion, 1 green bell pepper, 1 stalk celery, 1–2 jalapeños, ¾ pound fresh ripe tomatoes, 4 cloves garlic, 4 ears fresh corn, 3 green onions, ½ pound thick cut bacon
- CRISP: Heat a large cast iron skillet over medium and add bacon. Cook until crisp, about 8 minutes. Remove bacon with a slotted spoon. Remove all but 1 tablespoon of bacon grease in the pan.
- SAUTÉ: To the bacon grease, add onion, bell pepper, and celery. Sauté for about 10 minutes until softened, stirring occasionally. Add in garlic and stir another minute.
- SIMMER: Add corn, tomatoes, chicken broth, and cream. Stir to combine, then simmer for about 10 minutes until thickened.½ cup chicken broth, ½ cup heavy cream
- FINISH: Add green onions and cooked bacon to the pan. Stir and add cajun/creole seasoning to taste (I use about 2 teaspoons of my creole seasoning recipe).1–2 teaspoons creole seasoning
- SERVE: Serve hot as a side dish or over rice or grits.
Notes
- Make your own Cajun seasoning or Creole seasoning for more flavor and less salt.
- Substitute bacon for andouille sausage or tasso ham.
- Substitute fresh corn for 2 1/2 cans of corn or 4 cups of frozen corn. If using frozen corn, simmer for about 5 more minutes.
- Substitute fresh tomatoes for a 14.5 ounce can petite diced tomatoes.
- Store in the refrigerator for 3-4 days. Do not freeze this recipe.
- Reheat in a saucepan or in the microwave.
- Make ahead: Make this whole recipe a day in advance and reheat stovetop when ready to serve.
Equipment
Nutrition
Frequently Asked Questions
Yes, you can use frozen or canned corn to make corn maque choux. Substitute fresh corn for 2.5 cans of corn or 4 cups of frozen corn. If using frozen corn, simmer for about 5 more minutes.
Yes. You can make the entire dish a day ahead of time, then reheat just prior to serving.
This dish has a mild heat. You can omit the jalapeños to lessen the spice.
Meet Lauren
I’m the blogger, recipe developer, food photographer, and otherwise food obsessed gal behind Lauren From Scratch. I was born and raised in New Orleans and lived in South Louisiana most of my life. Growing up around Cajun country has instilled a love of food that runs deep in my bones. I am passionate about food and teaching you how to make mouth-watering Louisiana inspired dishes in your own kitchen!
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Excellent. Have never had it before but I was assigned a corn side dish to bring to a dinner party. Will admit I totally cheated with canned corn (fully drained) and canned petite diced tomatoes (drained some of the juice, not a lot). I used 1 jalapeño and 1 T of Cajun seasoning. Just the right kick! Will see how well the group likes it and update my review.
The cheats are totally fine, Sherry! Glad you enjoyed it!
I grew up in Louisiana and with corn on the cob so cheap right now I just wanted maque choux! I’m so happy I ran across your recipe Lauren! I just finished making it. I couldn’t wait (it’s 1:30 pm) so I sat down and ate a bowl full. Fantastic! And so quick and easy! I will return to this recipe many times and have already added it to my recipe app. Thank you so much!
I love hearing that, Dwan! Thank you so much for taking the time to leave a comment.
Ms. LeBlanc –
When using canned corn, do you drain off the liquid from the corn, or do you just dump corn and liquid into the pot?
Hi Sylvia, you can drain and rinse the corn. But it’s not the end of the world if you dump it all in.
Lauren,
Love this dish. Especially this time of year when the corn is fresh and sweet to contrast/compliment the smoky, spicy, savory. Give Tasso a try in lieu of the bacon/sausage.
Rob
Thanks, Rob! Tasso would be great in this too!