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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 23 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


  1. 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.

  2. 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!

    1. Michael Hultquist - Chili Pepper Madness

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

  3. 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

    1. Michael Hultquist - Chili Pepper Madness

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

  4. 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 :).


    1. Michael Hultquist - Chili Pepper Madness

      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!

  5. madeline W

    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.

    1. Michael Hultquist - Chili Pepper Madness

      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.

    1. Michael Hultquist - Chili Pepper Madness

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

  6. 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

    1. Michael Hultquist - Chili Pepper Madness

      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.

    1. Michael Hultquist - Chili Pepper Madness

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

    1. Michael Hultquist - Chili Pepper Madness

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

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

    1. Michael Hultquist - Chili Pepper Madness

      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.

  8. 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!! ????????????

    1. Michael Hultquist - Chili Pepper Madness

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

  9. 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!

    1. Michael Hultquist - Chili Pepper Madness

      Perfect! Thanks, Kathy. I appreciate it.

  10. Bob Lemings

    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.

  11. 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!

    1. Michael Hultquist - Chili Pepper Madness

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

  12. William Hayes

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

    1. Michael Hultquist - Chili Pepper Madness

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

  13. 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.

    1. Michael Hultquist - Chili Pepper Madness

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

  14. 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!

    1. Michael Hultquist - Chili Pepper Madness

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

    1. Michael Hultquist - Chili Pepper Madness

      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.

      1. 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!

  15. 5 stars
    Love a good cajun recipe! And what a perfect combo of peppers, corn and bacon!

  16. 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.

    1. Michael Hultquist - Chili Pepper Madness

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

  17. 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!

    1. Michael Hultquist - Chili Pepper Madness

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

  18. 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 🙂

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