Maque Choux is a classic Cajun recipe of corn and peppers sautéed in bacon grease until softened and spiced with a blend of Cajun seasonings. It’s an outstanding Southern side dish.
Cajun Stewed Corn (Maque Choux)
If you're looking for a fantastic corn side dish recipe that will knock everyone's socks clean off, look no further than Maque Choux. This. Stuff. ROCKS.
It's a classic Cajun side dish that is jam packed with flavor and will easily compliment whatever you're grilling or cooking up. At it's core, it is a corn dish made fabulous with Cajun seasonings, bacon, onion, peppers and that last final touch - a bit of heavy cream.
Just be careful. If you serve this, it just might outshine whatever you're serving it with.
OH BABY!
Let's talk about how to make maque choux, shall we?
Maque Choux Ingredients
Get your ingredients together, including 4 slices bacon, 3 cups corn (about 4 ears worth + milk from the corn cobs), 1 medium yellow onion, 1 red bell pepper, 1 jalapeno pepper, 1 tablespoon Cajun seasonings + salt and pepper, 1/4 cup chicken stock, and ½ cup of heavy cream (or use extra chicken stock for a more traditional version).
How to Make Maque Choux - The Recipe Method
First, cook up your bacon in a hot pan about 8 minutes, until the fats render and the bacon is mostly cooked through and starts to crisp up.
Next, stir in 3 cups of corn + corn milk, 1 chopped onion, 1 chopped bell pepper, and 1 chopped jalapeno pepper along with the Cajun seasonings. Adjust with salt and pepper to taste.
Cook them up, stirring a bit, until the vegetables cook through and start to caramelize, about 10 minutes or so.
Stir in the chicken stock and simmer 10-15 minutes. It will thicken up nicely with the corn milk and vegetables.
Finally, stir in a half cup of heavy cream and simmer the whole dish for 2 minutes. Remove it from the heat and serve it up.
About the Peppers
Traditional Maque Choux is made with bell peppers only, but I've included a jalapeno pepper in the mix to add a bit of a heat element. Cajun food is definitely "spicy", but it isn't typically "hot". You can easily incorporate other chili peppers to up the heat factor.
See our list of chili pepper types for some choices.
This is definitely a dish that will satisfy your inner chilihead.
Do I Need to Use Cream?
The heavy cream is delicious, but if you're looking for a lighter version, you can use crema instead, or a mixture of the two.
Also, you can use chicken stock for a much lighter version. It will still taste great.
Changing Up the Recipe
You can include other peppers as mentioned, as well as swapping out the cream for stock or other lighter creams, and you can easily include others of your favorite vegetables, like garlic, tomato and celery.
Add chopped chicken to turn this into an easy one-pan dinner. Diced ham would be a nice addition as well.
I would totally eat this for dinner. Just don't forget the hot sauce! Go with a good Louisiana style hot sauce.
Enjoy!
Check Out Some of Our Other Popular Cajun Dishes
Try Some of Our Other Popular Corn Side Dishes
- Elotes (Mexican Street Corn)
- Mexican Corn Dip
- Grilled Corn and Sweet Pepper Salad
- Charred Corn Salad with Hatch Green Chiles
- Jerk Rubbed Grilled Corn on the Cob
- Calabacitas
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! -- Mike H.
Maque Choux Recipe
Ingredients
- 4 ears corn (about 3 cups corn)
- 4 slices bacon chopped
- 1 medium yellow onion chopped (about 1 cup)
- 1 red bell pepper chopped (medium sized, about 1 cup)
- 1 jalapeno pepper chopped
- 1 tablespoon Cajun seasonings
- Salt and pepper to taste
- 1/4 cup chicken stock
- ½ cup heavy cream or use chicken stock for a more traditional version
- Hot Sauce for serving
Instructions
- Slice the corn kernels from the corn cobs and set them aside into the bowl. Use the dull edge of a knife to scrape the edges of the corn cobs to release their "milk" into the bowl. Set aside.
- Heat a large pan to medium heat and add the bacon. Cook the bacon until it becomes nice and crispy, about 8 minutes.
- Stir in the corn onion, peppers and Cajun seasonings + salt and pepper to taste. Cook until they soften up and start to caramelize, stirring often, about 10 minutes.
- Add the chicken stock and simmer for 10-15 minutes. The mixture will thicken nicely with the stock and corn milk.
- Add the heavy cream (or extra chicken stock). Let it warm for about 2 minutes, stirring a bit, then remove from heat.
- Serve!
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 1/13/23 to include new information, photos, and video. It was originally published on 6/18/18.
Rose says
Thank you for this awesome recipe! I made it the first time to take to a pitch-in where our host was making jambalaya. It was a hit, and I've come back to it time and time again for a special side for so many dinners. Everyone always asks about it, and my teenager goes back for second, third, and fourth helpings. I love the flavors so much that I decided to tweak my favorite chicken dish (Chicken Lazone) to include this seasoning and onions and peppers. Just switch out the corn for some Rotel tomatoes. I'm doing that for dinner tonight!
Mike Hultquist says
This is so great to hear, Rose! Glad everyone loves is that much! And I love that you've adapted the flavors to other recipes. Perfection! Thanks for sharing.
Ruth says
This will be a perfect side with our smoked Thanksgiving turkey.
What would you substitute the bacon for to make it vegetarian?
I will post a review after Thanksgiving.
Thank you, Ruth
Mike H. says
Hi, Ruth. You can substitute the bacon with ingredients that offer a similar smoky, savory taste and a bit of texture. For example, smoked paprika + oil, smoked tofu, to name a few.
Jennifer Scalise says
Delicious and authentic!! I did use heavy cream but only 1/2 jalapeño. I used all fresh vegetables except for corn. I had Green giant honey roasted corn in a steamable bag (2). There's a small amount of bellpeppers in the bag but not enough for this recipe. It all came out perfect for our taste
buds. Super easy recipe and not time consuming in the least.
Mike Hultquist says
Thanks so much, Jennifer! Glad you enjoyed it! Cheers!
Harald Wilke says
This is a wonderful dish, that was immediately made a favorite!
Mike Hultquist says
Glad you enjoyed it, Harald!
Alan L says
I love this stuff, make it all the time. I'm always looking for new ways to use it.
Lately, I've been putting it, slightly warm, into a green salad with the rest of the fixins. Especially good with Latin flavored salad dressing.
Also good as an addition to all flavor of tacos, like the Chipotle corn salsa.
Love it in a roasted Poblano pepper with a little cheese and red salsa.
Great addition to plain white rice. I even threw some in a mayonnaise based potato salad. Wife raised her eyebrows on that one but I thought it was great.
Don't be shy, it goes so well kicking up all kinds of things.
Mike Hultquist says
Thanks, Alan! Yes, I love that you're serving this up in different ways. Perfect way to enjoy it!
Suzi Hultquist says
Absolutely fabulous! I can’t hardly serve corn any other way now! Thanks possibly cousin!
Mike Hultquist says
Great, Suzi! One of my favorites for sure. Yeah, we may be related!
Jere says
I made this as a side last week with the heavy cream and without the jalapeno and it was an absolutely perfect side dish to compliment my shrimp and chicken etoufee. This particular recipe will be a staple in my kitchen. My wife believes it was better warmed up on day 2.
Mike Hultquist says
Excellent! Glad to hear it, Jere. Thanks so much!
Lynn martin says
Could I make this ahead of time for thanksgiving. Just wondering how to Reheat without splitting the cream TIA
Mike Hultquist says
You sure can, Lynn. You can make it up to 3 days ahead without the heavy cream, then refrigerate. To serve, warm it on the stovetop in a pan, maybe with a splash of water or stock to loosen it up a touch, then swirl in the heavy cream. Warm and serve. Enjoy!
Janet says
Delicious side! Highly recommend
Mike Hultquist says
Thanks, Janet!
Patricia Bontrager says
Made this as a side for jerk chicken and holy cow was it amazing! It's crazy to think how it has such simple ingredients, yet such great flavor. I also made coconut rice and my favorite part was to mix the maque choux in with the rice. Delicious! Thanks for sharing the recipe!
Mike Hultquist says
Excellent! Glad you enjoyed it, Patricia! Yes, we love this recipe. Thanks!
Louisiana Tom says
I love your recipe!
Mike Hultquist says
Thanks so much!
Tracy Weaver says
I’m a Louisiana girl and this recipe is SO good! Best I’ve ever tried ~ I’ve never left a recipe review in my life until this one! Can’t wait to make it my staple corn dish ~ it wows!
Mike Hultquist says
Thanks so much, Tracy! Wow, I sincerely appreciate it! Very happy you enjoyed it. =)