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.
- 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.
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