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Home » Recipes » Cajun Corn Maque Choux Recipe

Cajun Corn Maque Choux Recipe

by Mike Hultquist · Jan 13, 2023 · 91 Comments

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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 Corn Maque Choux Recipe

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!

Cajun Corn Maque Choux in a pan

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).

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 bacon in a pan to make Corn Maque Choux

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.

A simmering pan of Cajun Stewed Corn, aka Maque Choux

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.

Cajun Corn Maque Choux in a pan, ready to serve

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.

Cajun Corn Maque Choux in a bowl

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!

A serving bowl filled with Cajun Corn Maque Choux

Check Out Some of Our Other Popular Cajun Dishes

  • Cajun Chicken and Sausage Gumbo
  • Cajun Pasta with Shrimp and Smoked Sausage
  • Shrimp Creole
  • Cajun Shrimp
  • Creole Chicken and Sausage Gumbo
  • Mike's Spicy Gumbo
  • Seriously Awesome Jambalaya
  • Hoppin' John
  • Dirty Rice
  • Boudin Balls
  • Black Eyed Peas Recipe
  • Baked Turkey Wings Recipe

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
Mike taking a scoop of Cajun Corn Maque Choux from the pan

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.

Cajun Corn Maque Choux Recipe
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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.
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Course: Side Dish
Cuisine: American
Keyword: cajun, corn, side dish
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 150kcal
Author: Mike Hultquist
Servings: 6
Tap or hover to scale
4.98 from 34 votes
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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

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.
The corn milk from the cobs is an important factor in the creamy quality of this dish, but you can use frozen corn instead, and add heavy cream.

Nutrition Information

Calories: 150kcal   Carbohydrates: 5g   Protein: 3g   Fat: 13g   Saturated Fat: 7g   Polyunsaturated Fat: 1g   Monounsaturated Fat: 4g   Trans Fat: 0.02g   Cholesterol: 32mg   Sodium: 119mg   Potassium: 163mg   Fiber: 1g   Sugar: 3g   Vitamin A: 1517IU   Vitamin C: 30mg   Calcium: 23mg   Iron: 0.5mg
Cajun Corn Maque Choux Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This recipe was updated on 1/13/23 to include new information, photos, and video. It was originally published on 6/18/18.

Reader Interactions

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    Recipe Rating




  1. Angie Curry says

    February 27, 2023 at 11:59 am

    Could you use frozen corn?

    Reply
    • Mike Hultquist says

      February 27, 2023 at 12:23 pm

      You sure can, Angie. Frozen corn works with this recipe. You won't get the creaminess from the corn cobs, but you can add some in if you'd like with cream or milk, or even a bit of cream cheese. Or just omit. Still great!

      Reply
  2. Loretta says

    January 14, 2023 at 8:05 pm

    5 stars
    WOW, really full of flavor AND spice. We liked this so much!
    I made a veg-night with this. I had been sick for about a week and couldn't taste much for most of the time. When my taster started working some, I really wanted a dish with a lot of flavor. This was it. I also made a dish, that was very flavorful, using bacon, onion and okra. It's a fry dish. Both went well together.
    Will definitely make this again and again.
    ps. hubby loved it too. 😉

    Reply
    • Mike Hultquist says

      January 14, 2023 at 11:05 pm

      Great!! Glad you enjoyed it, Loretta. I hope you're feeling better. =)

      Reply
  3. Gabrielle says

    January 13, 2023 at 7:04 am

    5 stars
    This is the best! My go to side dish

    Reply
    • Mike Hultquist says

      January 13, 2023 at 7:19 am

      I agree! So good!!

      Reply
  4. Wendy Duckworth says

    December 21, 2022 at 11:37 pm

    We are having a cajun Christmas dinner. Can this be prepared the day before and reheated?Our destination is 3 hrs away.

    Reply
    • Mike Hultquist says

      December 22, 2022 at 8:35 am

      This surely can, Wendy. Just reheat when ready to serve. Enjoy!

      Reply
  5. jes nemo says

    August 29, 2022 at 5:45 am

    5 stars
    i found this recipe a few weeks ago when looking for a basic "cajun corn" recipe akin to something i like at a local restaurant. found this and was intrigued but uncertain..... took a shot anyway and HOLY MOLY! i haven't stopped thinking about it. don't think i took photos (usually don't) but will do so when i make it again. it was soooooo good.

    i did it as written using the cream, used a little less jalapeno as my mom is really averse to them (i tricked her into having it with what WAS in it.... she loved it btw)

    Reply
    • Mike Hultquist says

      August 29, 2022 at 10:54 am

      Glad you enjoyed it, Jes! I love to hear it!

      Reply
      • jes nemo says

        August 30, 2022 at 7:19 pm

        5 stars
        thanks! i love your engagement with your readers! I hate SM but will try to throw some pics of this and the corn dip i made on IG (dip was amazzzzzing! just wrote review... can't believe no one else has written about it yet!)

        Reply
        • Mike Hultquist says

          August 30, 2022 at 9:59 pm

          Thanks, Jes! YOU ROCK! =)

          Reply
  6. Charles Pascual says

    July 28, 2022 at 5:59 am

    5 stars
    I like Maque Choux - eat it in restaurants whenever I come across it and have made it myself using different recipes. This is my new "go-to" for Maque Choux. I cut the recipe in half for two of us except I kept in a whole Jalapeño (good size) and added a Serrano chile - otherwise, followed the recipe as written. Even with the added Serrano and the doubled proportion of Jalapeño, this dish was not hot. My wife, who is not keen on spicy food said it was fine and that we should make this again soon. And your suggestion to serve with Louisiana-style hot sauce on the side was brilliant - never had it served that way and wouldn't have thought of it on my own - so, my wife likes the heat level as prepared and I can spice mine up a bit. Thanks, Mike.

    Reply
    • Mike Hultquist says

      July 28, 2022 at 6:08 am

      Awesome! I love to hear this, Charles. Very happy you both enjoyed it! We LOVE this recipe in our home. Thanks for sharing. =)

      Reply
  7. Lee Moore says

    July 09, 2022 at 6:12 pm

    5 stars
    This dish is outstanding! Freshly shucked corn and from the garden cherry tomatoes…I used Old Bay seasoning and a little flour and milk (had no cream) and most of a jalapeño. Served over grilled chicken w tarragon.
    Had I cooked this on Beat Bobby Flay, he would have forfeited. LOL. Thanks for this Southern classic.

    Reply
    • Mike Hultquist says

      July 10, 2022 at 12:58 pm

      Awesome, Lee! Yes, glad you enjoyed it! Better than Bobby Flay, haha, yeah!!

      Reply
  8. Cathy says

    July 03, 2022 at 8:03 pm

    5 stars
    Delicious....made exactly as recipe says....will make it again!

    Reply
    • Mike Hultquist says

      July 11, 2022 at 8:36 am

      Glad you enjoyed it, Cathy!

      Reply
  9. Jeff the Chef says

    June 13, 2022 at 9:04 pm

    Love this! Thanks for the recipe!

    Reply
    • Mike Hultquist says

      June 13, 2022 at 9:33 pm

      Thanks, Chef!

      Reply
  10. Debbie says

    May 29, 2022 at 4:16 pm

    5 stars
    This is a perfect recipe and so easy to make (and to remember !)

    Reply
    • Mike Hultquist says

      May 29, 2022 at 6:00 pm

      Glad you enjoyed it, Debbie!

      Reply
  11. Lora says

    September 30, 2021 at 10:36 am

    Could this. E kept warm in a crockpot ok?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 01, 2021 at 7:19 am

      Absolutely, Lora.

      Reply
  12. MelisendePF says

    May 24, 2021 at 10:12 pm

    5 stars
    I used only about 1/4 of a jalapeno because I had guests who don't like anything hot and the finished dish was very tasty. I love corn and this was an interesting new way to use it.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 25, 2021 at 6:33 am

      Glad you enjoyed it!!

      Reply
  13. Patricia byrd says

    April 08, 2021 at 4:57 pm

    Made this with corn left over from a crawfish boil, so I left out the jalapeño! Made potato salad with the potatoes. Loved it!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      April 08, 2021 at 5:33 pm

      That would be PERFECT! I love it.

      Reply
  14. Valerie says

    December 25, 2020 at 11:16 am

    5 stars
    This is a very popular side dish in my house. Your recipe is the same as my grandmas. We love this as a side to jamabalaya with some cornbread.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 25, 2020 at 1:10 pm

      Thanks so much, Valerie. Yes, such a great side. I love it.

      Reply
  15. Mary Beth Einerson says

    October 14, 2020 at 8:21 am

    5 stars
    Loved it! I used Penzy's Cajun seasoning and only half a jalapeno (thinking about my guests). Next time I'll add the whole thing. The cream really softens the heat. Served it with some Cajun riblets and an apple/cabbage coleslaw. Such a lovely fall meal.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 14, 2020 at 8:29 am

      Excellent! Glad you enjoyed it, Mary Beth!

      Reply
  16. Laura says

    September 01, 2020 at 2:49 pm

    5 stars
    Your recipe is incredible. I made it without a jalapeno and with one ( a HOT one). I like the cream. I use your cajun seasoning recipe too. Great stuff!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 01, 2020 at 3:01 pm

      Thanks, Laura. I appreciate it. Yes, we really love this one. So good!

      Reply
  17. Holly says

    July 26, 2020 at 11:22 pm

    5 stars
    amazing. Made this as a side with jerk chicken and garlic roasted potatoes and it was easily my favorite dish of the night

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 27, 2020 at 6:49 am

      Nice! Glad you enjoyed it, Holly. Love it.

      Reply
  18. Katy says

    June 19, 2020 at 4:52 pm

    5 stars
    Hi Mike,

    This recipe is amazing! I'm making it again for our 4th of July barbecue. Can this be made in advance, like day before? If so, how would I reheat it? We never have leftovers of this dish, so I've never had to worry about it before :).

    Thanks!
    Katy

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 20, 2020 at 11:25 am

      Katy, great! Yes, you can make this a day ahead and it will reheat well. It's even better if you make it a day ahead without the heavy cream. Heat it up the next day, then swirl in the cream. Let me know how it goes for you. Enjoy!

      Reply
  19. madeline W says

    April 20, 2020 at 5:51 pm

    4 stars
    I made this for dinner. It was great except it was super salty. Not sure of it was just the Cajun seasoning I used which was my guess since I didn't put any other seasoning on it when I served it. We will make it again but try another Cajun seasoning.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      April 21, 2020 at 6:31 am

      Most likely, Madeline. Many commercial Cajun seasoning brands include salt, and since you put no other seasoning in the dish, it sounds like the culprit. This is why I usually make my own blend, where I can control the salt. Glad you enjoyed it overall.

      Reply
      • Barry G says

        July 02, 2020 at 4:19 pm

        was just wondering, what is you Cajun blend?

        Reply
        • Michael Hultquist - Chili Pepper Madness says

          July 03, 2020 at 5:52 am

          Barry, I use my own homemade Cajun seasoning recipe, though you can use your favorite brand. Here is the link to my recipe: https://www.chilipeppermadness.com/chili-pepper-recipes/spice-blends/homemade-cajun-seasoning/

          Reply
          • jes nemo says

            August 29, 2022 at 5:49 am

            5 stars
            not the person you were originally sharing this with, but thank you! have always used seasonings when cooking but just getting into this niche of flavor so hearing how others do it and what works for them is super helpful!

            Reply
            • Mike Hultquist says

              August 29, 2022 at 10:53 am

              Glad to be helpful, Jes!

              Reply
  20. Todd Rappe says

    February 23, 2020 at 10:22 am

    5 stars
    Epic! Was the hit of the evening. Great recipe old friend. T

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 23, 2020 at 1:48 pm

      Todd! Good to hear from you, man! Super happy you enjoyed the recipe. I hope all is well!

      Reply
  21. Tony says

    February 22, 2020 at 9:25 pm

    5 stars
    Made this today for a Blues night side dish, with brisket as the protein. Took the basic recipe and winged it to serve 85 people. Was a fantastic success with amazing compliments. Cheers and thanks for this posting.

    Tony and Lisa

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 23, 2020 at 8:27 am

      Dang, Tony and Lisa. 85 people? That's a heck of a "wing"! VERY nicely done. You are clearly accomplished cooks. LOVE the brisket! Glad it was enjoyed.

      Reply
  22. Anna Woolley says

    February 21, 2020 at 5:11 pm

    absolutely love this. Made it for dinner tonight.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 21, 2020 at 5:30 pm

      Excellent! Thanks, Anna. I love this recipe. So good!

      Reply
  23. Brent says

    February 19, 2020 at 10:58 am

    Would I be able to make a vegetarian version of this without the bacon?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 19, 2020 at 12:15 pm

      Brent, yes, absolutely. You can skip the bacon. It is still quite tasty without it. Let me know how it turns out for you.

      Reply
  24. Christine says

    February 16, 2020 at 7:18 pm

    I need to prepare this the night before, will it still be ok? And should it be served warm or cold?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 17, 2020 at 7:37 am

      Christine, yes, you can make it the night before. Just keep it sealed in the refrigerator. Then, you can warm it slightly in a pan before serving. I think it would still taste great chilled.

      Reply
  25. Cosy says

    January 15, 2020 at 8:23 pm

    5 stars
    We had.m a Cajun themed football watch party for the Championship game...my hubby made this and it was AMAZING!!!! I could eat it every week!!! If not everyday!! ????????????

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 16, 2020 at 8:46 am

      Excellent! Glad to hear, Cosy. Maque Choux is SO good. I agree, I could eat it every day!

      Reply
  26. Kathy says

    June 30, 2019 at 4:32 pm

    5 stars
    Made this tonight to serve with smoked pork steak. We will definitely be adding this to the rotation! Thanks for a great recipe!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 01, 2019 at 6:00 am

      Perfect! Thanks, Kathy. I appreciate it.

      Reply
  27. Bob Lemings says

    June 01, 2019 at 2:28 pm

    5 stars
    made double this recipe but before i added the cream i added 2 lbs of 10 - 16 count fresh gulf shrimp and cooked them till done then added the cream per recipe. Cest ce Bon.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 02, 2019 at 12:02 pm

      Outstanding! Thanks, Bob!

      Reply
  28. Deanna says

    April 12, 2019 at 4:56 pm

    5 stars
    I always use pork chops in mine recipe has been passed down generations now. Take the time to make it and try with chops and eat it over rice!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      April 12, 2019 at 6:49 pm

      Dang!! That would be AWESOME! Doing this for sure.

      Reply
  29. Kelly says

    February 28, 2019 at 5:10 pm

    5 stars
    So funny....my Mom used to make this all the time and just called it fried corn!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 28, 2019 at 7:04 pm

      Haha! It's good whatever you call it!

      Reply
  30. William Hayes says

    February 28, 2019 at 11:26 am

    5 stars
    Great recipe! Very close to mine.
    In addition I use a rib of celery, chopped fine, and tsp fresh thyme leaves.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 28, 2019 at 11:34 am

      I love it! Thanks, William!

      Reply
  31. Tawnie Kroll says

    February 05, 2019 at 7:07 pm

    5 stars
    This looks amazing, I love your photography!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 06, 2019 at 6:35 am

      Thanks, Tawnie! Enjoy.

      Reply
  32. Cliona Keane says

    February 05, 2019 at 6:15 pm

    5 stars
    Oh WOW! This looks amazing. I do not cook with corn nearly enough, but you've totally inspired me to make this!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 06, 2019 at 6:35 am

      Excellent!

      Reply
  33. Hannah says

    February 05, 2019 at 3:58 pm

    5 stars
    I've never heard of this dish before, but it looks amazing!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 05, 2019 at 5:35 pm

      A Cajun classic! I love Maque Choux. Great recipe for sure.

      Reply
  34. Noelle says

    February 05, 2019 at 3:51 pm

    5 stars
    This is an amazing recipe, thank you for sharing!

    Reply
  35. Kelly Anthony says

    February 05, 2019 at 3:50 pm

    5 stars
    I really like your recommendations on how to make this dish lighter if you choose to. There are days when I want all the calories and some days when I'm wanting something lighter so this is perfect.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 05, 2019 at 4:04 pm

      Thanks, Kelly! Yes, I often prefer a light version for the same reasons. It's great either way.

      Reply
  36. Emily says

    August 06, 2018 at 3:20 pm

    5 stars
    I made this for a party and got so many compliments! I made it the night before and put it in a slow cooker the next day! I can't wait to make it again!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 06, 2018 at 3:25 pm

      That's GREAT, Emily! I really love this recipe. It IS super flavorful. Thanks for letting me know!

      Reply
  37. Emily says

    July 24, 2018 at 6:20 pm

    Silly question, but do I use raw corn? Or cooked, frozen, canned corn?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 24, 2018 at 10:29 pm

      Emily, I used raw corn cut from the cob, but you can use frozen. Canned would work, too. Let me know how it turns out for you.

      Reply
      • Emily says

        July 26, 2018 at 10:33 am

        Thank you so much! I will definitely let you know! I'm making a double batch for a party where the main course is jumbalaya!

        Reply
        • Michael Hultquist - Chili Pepper Madness says

          July 26, 2018 at 11:46 am

          Excellent!

          Reply
  38. Tisha says

    June 21, 2018 at 6:00 pm

    5 stars
    Love a good cajun recipe! And what a perfect combo of peppers, corn and bacon!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 21, 2018 at 10:06 pm

      Oh yeah! Thanks, Tisha!

      Reply
  39. Sandhya Hariharan says

    June 21, 2018 at 4:47 pm

    i've never heard of this dish.. BUt the flavors that goes in it sounds amazing.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 21, 2018 at 10:05 pm

      Thanks, Sandhya! They truly are.

      Reply
  40. Dana Sandonato says

    June 21, 2018 at 3:52 pm

    5 stars
    Goodness gracious. This recipe has really just made me realize that I don't do enough with corn, and I need to START. This sounds amazing! (A-maize-ing, maybe?) I'm gonna slap this on my plate, and soon.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 21, 2018 at 3:53 pm

      Thanks, Dana. Yes, time to run out and grab a few ears! Haha.

      Reply
  41. Chef Markus Mueller says

    June 21, 2018 at 2:50 pm

    5 stars
    I have never heard of this! It sounds delicious though. A quick and easy side dish to fry up while bbq'ing something on the grill. Would even be campfire friendly!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 21, 2018 at 2:52 pm

      Thanks, Chef. Yes, this is very campfire friendly, and so great for summer!

      Reply
  42. Traci says

    June 21, 2018 at 2:10 pm

    5 stars
    So, you had me at bacon and it was all uphill from there! Srsly, this looks like my new fav side dish. I love it that you used fresh jalapeno pepper too! Already pinned this one and will be bookmarking too! Thanks for sharing 🙂

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 21, 2018 at 2:12 pm

      Thanks, Traci!

      Reply

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.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd, .site .entry-content .wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd, .wp-block-kadence-advancedbtn.kb-btns_3b7d24-dd, .site .entry-content .wp-block-kadence-advancedbtn.kb-btns_3b7d24-dd{margin-bottom:5px;}.wp-block-kadence-advancedbtn.kb-btns_3b7d24-dd{gap:var(--global-kb-gap-xs, 0.5rem );justify-content:center;align-items:center;}.kt-btns_3b7d24-dd .kt-button{font-weight:normal;font-style:normal;text-transform:capitalize;}.kt-btns_3b7d24-dd .kt-btn-wrap-0{margin-right:5px;}.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-0 .kt-button{color:#ffffff;background:#ae1f24;border-color:#ae1f24;border-style:solid;}.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-0 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-0 .kt-button:focus{color:#ae1f24;border-color:#ae1f24;}.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-0 .kt-button::before{display:none;}.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-0 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-0 .kt-button:focus{background:#ffffff;}.kt-btns_3b7d24-dd .kt-btn-wrap-1{margin-right:5px;}.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-1 .kt-button{color:#ffffff;font-size:nonepx;background:#ae1f24;border-color:#ae1f24;border-style:solid;}.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-1 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-1 .kt-button:focus{color:#ae1f24;border-color:#ae1f24;}.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-1 .kt-button::before{display:none;}.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-1 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-1 .kt-button:focus{background:#ffffff;}
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.kadence-column_3f2e79-28 > .kt-inside-inner-col{border-top-width:0px;border-right-width:0px;border-bottom-width:0px;border-left-width:0px;}.kadence-column_3f2e79-28 > .kt-inside-inner-col,.kadence-column_3f2e79-28 > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column_3f2e79-28 > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column_3f2e79-28{position:relative;}
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.kadence-column_975555-9f > .kt-inside-inner-col{border-top-width:0px;border-right-width:0px;border-bottom-width:0px;border-left-width:0px;}.kadence-column_975555-9f > .kt-inside-inner-col,.kadence-column_975555-9f > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column_975555-9f > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column_975555-9f{position:relative;}
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