Corn Maque Choux

A delicious, lightened up version of the classic Cajun side dish from Louisiana.

Course Side Dish

Cuisine Southern

Keyword 4th of July, Independence Day, Memorial Day

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings people

Calories 201kcal

2 teaspoons olive oil
2 strips bacon diced small
1 small red bell pepper diced small
1 small green bell pepper diced small
4 green onions thinly sliced
1 large clove garlic minced
3 cups corn kernels cut from about 4 ears fresh corn on the cob, or frozen corn (see recipe note)
1 tablespoon butter
½ teaspoon freshly ground black pepper
pinch cayenne pepper or more
kosher salt to taste

Heat olive oil in a large skillet, cast iron or other non-stick, over medium heat until hot. Add bacon; cook and stir until crispy, 2-3 minutes. Add bell peppers, green onions, and garlic; cook and stir until softened, about 3 minutes. Add corn; cook and stir until crisp-tender, 3 to 5 minutes.
Add butter, black pepper, and cayenne to skillet; stir to combine. Season to taste with kosher salt and serve hot.

This dish is best with fresh corn cut from the cob, but you can also use frozen corn. Add it to the recipe frozen and cook and stir until warmed through before adding remaining ingredients.