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.
Gabrielle says
This is the best! My go to side dish
Mike Hultquist says
I agree! So good!!
Wendy Duckworth says
We are having a cajun Christmas dinner. Can this be prepared the day before and reheated?Our destination is 3 hrs away.
Mike Hultquist says
This surely can, Wendy. Just reheat when ready to serve. Enjoy!
jes nemo says
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)
Mike Hultquist says
Glad you enjoyed it, Jes! I love to hear it!
jes nemo says
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!)
Mike Hultquist says
Thanks, Jes! YOU ROCK! =)
Charles Pascual says
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.
Mike Hultquist says
Awesome! I love to hear this, Charles. Very happy you both enjoyed it! We LOVE this recipe in our home. Thanks for sharing. =)
Lee Moore says
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.
Mike Hultquist says
Awesome, Lee! Yes, glad you enjoyed it! Better than Bobby Flay, haha, yeah!!
Cathy says
Delicious....made exactly as recipe says....will make it again!
Mike Hultquist says
Glad you enjoyed it, Cathy!
Jeff the Chef says
Love this! Thanks for the recipe!
Mike Hultquist says
Thanks, Chef!
Debbie says
This is a perfect recipe and so easy to make (and to remember !)
Mike Hultquist says
Glad you enjoyed it, Debbie!
Lora says
Could this. E kept warm in a crockpot ok?
Michael Hultquist - Chili Pepper Madness says
Absolutely, Lora.
MelisendePF says
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.
Michael Hultquist - Chili Pepper Madness says
Glad you enjoyed it!!
Patricia byrd says
Made this with corn left over from a crawfish boil, so I left out the jalapeño! Made potato salad with the potatoes. Loved it!
Michael Hultquist - Chili Pepper Madness says
That would be PERFECT! I love it.
Valerie says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Valerie. Yes, such a great side. I love it.
Mary Beth Einerson says
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.
Michael Hultquist - Chili Pepper Madness says
Excellent! Glad you enjoyed it, Mary Beth!
Laura says
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!
Michael Hultquist - Chili Pepper Madness says
Thanks, Laura. I appreciate it. Yes, we really love this one. So good!
Holly says
amazing. Made this as a side with jerk chicken and garlic roasted potatoes and it was easily my favorite dish of the night
Michael Hultquist - Chili Pepper Madness says
Nice! Glad you enjoyed it, Holly. Love it.
Katy says
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
Michael Hultquist - Chili Pepper Madness says
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!
madeline W says
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.
Michael Hultquist - Chili Pepper Madness says
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.
Barry G says
was just wondering, what is you Cajun blend?
Michael Hultquist - Chili Pepper Madness says
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/
jes nemo says
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!
Mike Hultquist says
Glad to be helpful, Jes!
Todd Rappe says
Epic! Was the hit of the evening. Great recipe old friend. T
Michael Hultquist - Chili Pepper Madness says
Todd! Good to hear from you, man! Super happy you enjoyed the recipe. I hope all is well!
Tony says
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
Michael Hultquist - Chili Pepper Madness says
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.
Anna Woolley says
absolutely love this. Made it for dinner tonight.
Michael Hultquist - Chili Pepper Madness says
Excellent! Thanks, Anna. I love this recipe. So good!