Corn Maque Choux

Corn Maque Choux is a classic Cajun side dish that captures everything I love about Louisiana cooking – simple ingredients treated with respect and just enough seasoning to enhance their natural flavors. This colorful mix combines corn kernels with bell peppers and onions for something that’s both sweet and savory. Traditionally, these vegetables were cooked in bacon grease until soft, with salt and both black and cayenne pepper added for seasoning. You’ll find all kinds of variations on this recipe, with some adding tomato, garlic, celery, or even heavy cream.

I prefer this version because it’s not as heavy or soupy as some recipes. The corn cooks just long enough to stay sweet with a bit of texture (though you can cook it longer if you like it softer). A little bacon adds flavor without overwhelming, and finishing with a small amount of butter brings it all together. It’s perfect alongside grilled meats or seafood, especially during corn season.

Corn Maque Choux Ingredients

• Fresh Corn on the Cob: You’ll need 3 cups of kernels cut from about 4 ears of sweet corn (save corn cobs to make Corn Stock). I’ve found that frozen corn works surprisingly well the rest of the year when fresh isn’t available.
• Bacon: Two strips of bacon, ideally thick cut, add just the right amount of fat and smoky flavor. I prefer center-cut bacon for its meatier texture.
• Olive Oil: A couple of teaspoons for crisping the bacon. Any neutral oil works here too.
• Bell Peppers: One small green bell pepper and one small red bell pepper. The combination gives great color contrast – red adds sweetness while green provides a fresh note. Look for vibrantly colored peppers with firm, smooth skins.
• Green Onions: Milder than white or yellow onion, green onions add a pop of color and hint of oniony flavor that doesn’t overpower the dish. Use both white and green parts for best flavor.
• Garlic: Just one clove to add an extra depth of flavor without dominating the sweet corn.
• Black Pepper and Cayenne Pepper: Just enough to add a slight kick. Add more cayenne if you prefer a spicier version. This is what gives the dish its Cajun character.
• Butter: Just a tablespoon at the end adds richness without making the dish heavy.
• Kosher Salt: For seasoning just before serving, as the bacon contributes some saltiness already.

How do you say maque choux?

Maque choux is pronounced, “mock shoe.” The origin and meaning of the name is generally thought to come from a blend of Creole and Native American influence.

Corn Maque Choux is a side dish I make often because it’s simple but never boring, an easy Cajun recipe that goes well with almost anything. I like serving it alongside grilled fish or chicken for casual summer dinners, but it’s equally at home with holiday meals. The leftovers (if there are any) are delicious cold straight from the fridge the next day.

More Delicious Southern Recipes

• Skillet Cornbread (Crip and buttery outside, soft and tender inside, heavenly!)
• Fried Green Tomatoes (Wonderful on their own or stacked into a BLT!)
• Shrimp Creole (A super simple recipe for this Southern classic.)
• Cajun Shrimp (An incredibly flavorful dish you can make in 15 minutes!)
• Cajun Shrimp and Sausage Pasta (A decadent, spicy pasta that’s quick and easy.)
• Blackened Shrimp (With my Homemade Blackened Seasoning.)
• Cajun Potato Salad (A creamy, spicy potato salad that everyone loves.)
• Cajun Potatoes (A crispy, spicy, creamy side dish that’s so easy to make in your oven.)

How to Make Corn Maque Choux

Step 1: Add diced bacon to hot olive oil in a large skillet over medium heat; cook and stir until bacon is crisp.

Step 2: Add bell peppers, onion, and garlic; cook and stir until nearly tender. Add fresh corn kernels; cook and stir until crisp-tender.

Step 3: Stir in butter, and cayenne and black pepper. Season to taste with salt; serve.