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.
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.
Check Out Some of Our Other Popular Cajun Dishes
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
- 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
- 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.
NOTE: This recipe was updated on 1/13/23 to include new information, photos, and video. It was originally published on 6/18/18.