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+ servings

Maque Choux

A traditional Cajun side dish made by smothering or braising fresh corn with South Louisiana flavors and a touch of cream.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Side Dish
Cuisine: Cajun
Keyword: maque choux
Servings: 10 Servings
Calories: 171kcal

Here's What You Need

  • 3 Tablespoons Bacon Grease
  • 4 Cups Corn
  • 2 Cups Yellow Onions one large
  • 1 Cup Bell Peppers
  • ½ Cup Celery Optional
  • 3 tablespoons Garlic 5 or 6 cloves
  • 1 ½ Cups Tomatoes peeled, seeded and chopped or 15 oz can-drained
  • 1 tablespoon Jalapeno Optional
  • ½ cup Heavy Cream start with ¼ cup and add more as needed
  • 1 Cup Green Onions

Herb and Spice Blend

  • 1 Tablespoon Creole seasonings
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Sugar Optional
  • ½ teaspoon Cayenne Optional

Here's What You Do

  • Heat bacon grease in Dutch oven over medium high heat
  • Add yellow onions, bell peppers, celery (if using), sauté for about8 to 10 minutes until onions are starting to brown [maybe lower heat during this stage]
  • Add garlic, jalapena (if using), sugar and Herb and Spice Blend, saute about 2 minutes
  • Add corn and continue to saute for 3 to 5 minutes
  • Add the tomatoes, mix well. Saute about 3 minutes.
  • Cover pot, lower heat and simmer for about 20 minutes until corn is softened, stirring occasionally.
  • Mix well, remove or partially cover Dutch oven and simmer for 15 to 20 minutes while liquid reduces.
  • Add about ¼ cup of heavy cream and simmer until thickened. Add more cream if desired.
  • Add the green onions to serve.


Leftover Maque Choux can be stored in the refrigerator for 3 to 5 days and in the freezer for up to two months. Make sure to store this in airtight containers. Defrost overnight in the fridge. To reheat, simmer in a saucepan until heated through, or use your microwave. You may need to give it a good stir to re-combine all the ingredients.
Can I substitute canned corn for the fresh?
You can substitute canned or frozen corn for fresh corn. Frozen is the better choice because it will still be crisp. Fresh corn is sweeter than canned or frozen, so when you taste for seasoning, you may add a little more sugar. Fresh corn also gives you a good amount of “corn milk”, which is the starchy white liquid that comes when you cut the kernels off the cob. The addition of corn milk helps with the thickening and creaminess of the final dish. 
Butter, margarine or vegetable oil can be substituted for bacon grease.
Depending upon how much corn milk develops from the cobs, you may not need much heavy cream. Stock or even water can be substituted for the heavy cream, or just leave it out altogether.
It’s common to add shrimp or crawfish, or even tasso or andouille. Obviously, the flavor profile will follow whatever you choose to use. Saute the tasso, crawfish, sausage or shrimp first, then reserve them to add back in the final stages of cooking. Maque Choux prepared with meat or seafood is generally served as a main dish over or with rice.


Calories: 171kcal | Carbohydrates: 21g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 253mg | Potassium: 343mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1380IU | Vitamin C: 33mg | Calcium: 36mg | Iron: 1mg

This recipe came from www.firstyouhaveabeer.com.