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18 June 2018

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.

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.


This Maque Choux is ready to serve.

Let’s talk about how we make it, shall we?

Maque Choux Ingredients

Get your ingredients together, including 4 slices bacon, 3 cups corn (about 4 ears worth), 1 medium yellow onion, 1 red bell pepper, 1 jalapeno pepper, 1 tablespoon Cajun seasonings, and ½ cup of heavy cream (or use chicken stock for a more traditional version).

Maque Choux Ingredients

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.

Cooking the bacon for our Maque Choux

Next, stir in 3 cups of corn, 1 chopped onion, 1 chopped bell pepper, and 1 chopped jalapeno pepper along with the Cajun seasonings.

Making Maque Choux

Cook them up, stirring a bit, until the vegetables cook through, about 20 minutes or so.

Finally, stir in a half cup of heavy cream and simmer the whole dish for about 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.


Check Out Some of Our Other Popular Cajun Dishes

Try Some of Our Other Popular Corn Side Dishes

Cajun Maque Choux is a classic southern dish of bacon, corn and peppers with a bit of cream.

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
Print Recipe
4.96 from 25 votes

Maque Choux – Recipe

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: cajun, corn, side dish
Servings: 6
Calories: 220kcal


  • 4 slices bacon chopped
  • 3 cups corn about 4 ears worth
  • 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
  • ½ cup heavy cream or use chicken stock for a more traditional version
  • Hot Sauce for serving


  • 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. Cook until they soften up, stirring often, about 10 minutes.
  • Add the heavy cream (or chicken stock). Let it warm for about 2 minutes, stirring a bit, then remove from heat.
  • Serve!


Serves 6
Heat Factor: Mild-Medium. This dish is traditionally made with bell peppers. I've added a jalapeno to give it a bit of heat, but the cream really offsets it. If you're looking for a hotter version, go heavy on the Cajun seasonings and introduce a hotter pepper or spicy chili flakes to finish the dish.


Calories: 220kcal | Carbohydrates: 20g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 107mg | Potassium: 306mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1715IU | Vitamin C: 33.7mg | Calcium: 22mg | Iron: 0.8mg