Corn Maque Choux

Corn Maque Choux is a classic Cajun side dish made with sweet corn, tomatoes, and the holy trinity. Ready in about 40 minutes.

Course Side Dish

Cuisine American, Cajun, Creole

Keyword corn

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 353kcal

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.

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.