I’ve had this recipe for Cajun corn maque choux for a very long time. In my high school class in Metairie, Louisiana, I first made it. It’s fantastic!
| Prep Time: | 35 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
Ingredients
- 6 ears corn, husked and cleaned
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 1 cup green bell pepper, chopped
- 1 large fresh tomato, chopped
- ¼ cup milk
- salt to taste
- cayenne pepper
- 8 strips crisply cooked bacon, crumbled
- ¼ cup chopped green onions
Instructions
- Cut corn off the cobs by thinly slicing across the tops of the kernels; place in a medium bowl. Cut across the kernels again to release milk from the corn and add this to the bowl. Set aside.
- Heat oil in a large skillet over medium-high heat. Add onion and green pepper and cook until onion is transparent, about 5 to 8 minutes.
- Combine corn, tomatoes, and milk with the onion mixture. Reduce heat to medium-low and cook for 20 minutes longer, stirring frequently to prevent sticking. Do not boil. Season with salt and cayenne pepper. Lower heat, cover the skillet, and cook, 5 to 10 minutes longer.
- Stir in bacon and green onions. Remove from heat and serve.
Nutrition Facts
| Calories | 347 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 4 g |
| Protein | 18 g |
| Saturated Fat | 6 g |
| Sodium | 884 mg |
| Sugars | 6 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
It’s a great recipe, thanks for sharing. We prefer using a roux as a base and then add the ingredients. Also prefer tri-colored peppers, red, green, and yellow. But any maque choux recipe is the best!!!
This was great. I made it twice within a couple of weeks. I added some Cajun spices which kicked it up.
Used a package of frozen shoepeg corn instead of fresh, since it’s out of season. Added some Cajun seasoning instead of salt and very little cayenne. Nice and healthy! Would make again!
I made this for a Mardi Gras dinner and everyone thought it was outstanding. I sauteed the onion and pepper in the fat from cooking the bacon. Instead of cayenne, I used Slap Ya Mamma Cajun seasoning, and since it’s winter, I had to use canned corn. It’s so delicious I can’t imagine how wonderful it would be with fresh corn. You can believe I’m going to try it in the summer time! It was a perfect addition to a dinner of gumbo, rice, baked catfish, Louisiana cole slaw, baguette, and home made king cake.
LOVE this. So many flavors and a great use for fresh corn. My kids gobbled it down and asked me to make it again.
Pretty tasty recipe. Milking the corn was interesting and not too complicated but not sure how much it added to the flavor. Bacon added a nice salt and smoke taste but overall it was just a good corn dish. Good start to some future variations I think and at least it wasn’t just buttered corn on the cob!
I was making this in the middle of winter, so I had to use frozen corn and cherry tomatoes (which are usually good, regardless of season). I had to add a bit of sugar to compensate for the miserableness of frozen corn, but all in all, it was quite tasty. My only complaint was that I’m not sure what the milk was for. It didn’t contribute anything meaningful to the finished result.
This was pretty great. I used frozen corn because it’s January and fresh corn is a distant memory. I also skipped the added vegetable oil and just used the bacon grease.
Made if for a “Cajun” themed dinner and it was loved by all.
Made if for a “Cajun” themed dinner and it was loved by all.
I Canned eons of corn because I overestimated how I needed for the next year. Because of this I am in need of coming up with diverse recipes so we don’t get sick of such a great veggie. This one is fantastic. Its a great mix of flavor I would not have thought of. The key to any recipe is to make it how you think you’d like it. I didn’t want as much onion so I halved it, and the cayenne was only a tiny bit sprinkled and the green onion was generous. 4 strips of bacon was plenty for us. No salt needed since the bacon and canned corn already has some in it. It was delicious. I most definitely will make it again. Make it! I would be surprised it you regret it!
This stuff is fabulous! I made it with frozen corn instead of fresh and substituted heavy cream for milk as well as Tony’s (creole seasoning) for the cayenne. It was amazing! My bf and I paired it with baked Dijon salmon and couldn’t be happier. He said it was probably one of the best home cooked meals he’s ever had. Definitely doing this one again soon (and doubling the recipe!)
This was amazing! I just took the suggestions of a couple other reviewers and I sauted it in the bacon grease and since I didn’t have cayenne pepper I used cajun seasoning. Lovely flavor and very nice side dish with a grilled steak! Thank you for the recipe
This has become a Thanksgiving and potluck staple for my family. I make a few minor modifications – I use the bacon grease instead of vegetable oil, I use heavy cream instead of milk, and I chop the onion instead of slice. The first two make the dish rich and buttery. Definitely the best maque choux recipe I’ve found!
I’ve been making corn maque choux for years and it’s always a huge hit at our family Christmas dinner. My version is almost the same as this one: I use 16 oz. frozen shoepeg corn (that’s white corn, if you don’t have it under that name); 1/2 lb. andouille sausage ( if you use this, leave out the cayenne; trust me); and 4 roma tomatoes. I can’t wait to try this version (it’s BACON!), but c’mon folks, if you’re gonna fry bacon, use the bacon grease to cook the onions and peppers.
Pretty good, a nice side dish for our New Orleans inspired meal this evening. I made this as written except I had to sub frozen corn, I chopped the onions instead of slicing, and I omitted the cayenne during cooking so I could offer a non-spicy version to the children. I am eager to try this dish again when corn is in season and I can prepare as written. The frozen corn made the dish watery. I am thinking the fresh corn and corn milk will improve the wateriness and elevate this dish to the full five stars. We ate this with the Garlic Alfredo Tilapia (submitted by “youngwoman”) seasoned with Slap Ya Mama and served over seasoned rice.
I made this as a side dish for a Mardi Gras dinner party. Everyone loved it. I made it as written, using red and orange peppers and frozen corn and adding “Slap Ya Mama” Cajun seasoning. I soaked the corn in a mixture of 2% milk and Half and Half while I chopped all the vegetables and fried the bacon. After cooking as directed, I put it in a preheated 200 degree F oven to keep warm until transporting to the party. I did add the bacon and green onions before putting the dish in the oven. I plan to make this again as a side dish — Mardi Gras or not! As someone at the party said, “Why don’t we do this with corn all the time? This is SO good!”
A delightfully different way to serve corn. Used fresh bi-color corn. Cut about 1/2 to 2/3’s from the kernels in first pass. Scraped the cobs using sharp edge of knife to get the remaining ‘milk’ and pulp out. Chopped the onions for easier eating. Cooked peppers & onions in 1 tablespoon bacon grease versus the suggested vegetable oil. Subbed a red bell pepper for green, and added 2 chopped fresh jalapeno peppers (one deseeded & membrane removed to temper heat). Subbed Creole Seasoning from this site for the cayenne pepper. The bacon is what really puts this recipe over the top and distinguishes it from other corn dishes. It’s worth buying a better cut, and we preferred thick-sliced bacon. Excellent recipe YOYO78.
Not bad at all. Here are my suggestions…..Use either 8 oz butter to saute’, or cook 4 strips bacon to a crisp, use bacon grease to saute’. Add everything, simmer 12 min. Add salt n Cayenne, simmer another 15 min. This recipe is fine as is, really nice job.
Very tasty, good use of leftover corn on the cob.
Delicious even with frozen corn!