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.
Lynn martin says
Could I make this ahead of time for thanksgiving. Just wondering how to Reheat without splitting the cream TIA
Mike Hultquist says
You sure can, Lynn. You can make it up to 3 days ahead without the heavy cream, then refrigerate. To serve, warm it on the stovetop in a pan, maybe with a splash of water or stock to loosen it up a touch, then swirl in the heavy cream. Warm and serve. Enjoy!
Janet says
Delicious side! Highly recommend
Mike Hultquist says
Thanks, Janet!
Patricia Bontrager says
Made this as a side for jerk chicken and holy cow was it amazing! It's crazy to think how it has such simple ingredients, yet such great flavor. I also made coconut rice and my favorite part was to mix the maque choux in with the rice. Delicious! Thanks for sharing the recipe!
Mike Hultquist says
Excellent! Glad you enjoyed it, Patricia! Yes, we love this recipe. Thanks!
Louisiana Tom says
I love your recipe!
Mike Hultquist says
Thanks so much!
Tracy Weaver says
I’m a Louisiana girl and this recipe is SO good! Best I’ve ever tried ~ I’ve never left a recipe review in my life until this one! Can’t wait to make it my staple corn dish ~ it wows!
Mike Hultquist says
Thanks so much, Tracy! Wow, I sincerely appreciate it! Very happy you enjoyed it. =)
Debbie says
So wonderfully good!! From a Louisiana girl!
Mike Hultquist says
Awesome! Thanks, Debbie!
Al Nelson says
What Cajun spice do you prefer?
Mike Hultquist says
Al, I prefer my own homemade Cajun seasoning blend here: https://www.chilipeppermadness.com/chili-pepper-recipes/spice-blends/homemade-cajun-seasoning/
JOHANNA F HEBERT says
I approve of your recipe! It is basically the way I make it at home, and I am known for my macque choux. (You put more bell pepper than I do, and to me, it HAS to have tomatoes in it.) Nothing better than fresh corn and tomatoes from the garden to make this dish. Good job on an easy recipe that is true to its cultural heritage. Serve it with ponce and it's a feast.
Mike Hultquist says
Thanks so much, Johanna!
Alan says
I absolutely love Corn Maque Choux. This is a fantastic version.
I left out the bacon, used butter and oil. Surely not as good but my heart thanks me. I also added a can of Ro-tel type tomatoes with green chilis. Adds a gentle kick and a splash of red if I only have green peppers in the house. Skipped the cream but the chicken stock was a great addition to my usual preparation. As soon as this is gone I make more.
I frequently fill a roasted poblano pepper with the Maque Choux, cheese and some salsa.Throw it in the air fryer for 5 minutes for a quick fantastic home made Chile Rellenos.
Love the website.
Mike Hultquist says
Thanks, Alan! I LOVE the roasted poblano idea. Boom! Nice. I appreciate it!
Lucy Thrasher says
This looks so yummy,
Mike Hultquist says
Thanks, Lucy! It is! =)
K .Lang says
Everyone I make this dish for raves about - one of my favorite go to's!!!
Mike Hultquist says
Yes! It's so good!!
Evelyn Simmons says
what is the proper way to double the recipe?
Mike Hultquist says
Evelyn, you can literally just double the ingredients with this one. Enjoy!
Evelyn says
thank you very much. we love this dish
Mike Hultquist says
Excellent! Thanks for sharing, Evelyn!
Angie Curry says
Could you use frozen corn?
Mike Hultquist says
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!
Loretta says
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. 😉
Mike Hultquist says
Great!! Glad you enjoyed it, Loretta. I hope you're feeling better. =)
Gabrielle says
This is the best! My go to side dish
Mike Hultquist says
I agree! So good!!