📝 About This Recipe
Deeply rooted in the cultural fusion of Native American and French Acadian traditions, Maque Choux is a vibrant 'smothered' corn dish that captures the soul of South Louisiana. This recipe transforms sweet summer corn into a rich, creamy masterpiece by braising it with the Cajun 'Holy Trinity' and a touch of heavy cream. It is a celebratory side dish that balances sweetness, spice, and savory depth, making it the ultimate comfort food from the heart of the Bayou.
🥗 Ingredients
The Corn Base
- 6-8 ears Fresh Sweet Corn (shucked, kernels cut off the cob (save the 'milk'))
- 4 slices Bacon (thick-cut, diced into small pieces)
- 2 tablespoons Unsalted Butter
The Holy Trinity & Aromatics
- 1 medium Yellow Onion (finely diced)
- 1 small Green Bell Pepper (finely diced)
- 2 stalks Celery (finely diced)
- 3 cloves Garlic (minced)
- 1 large Roma Tomato (seeded and diced)
Seasoning & Liquid
- 1 tablespoon Cajun Seasoning (low-sodium preferred)
- 1/2 teaspoon Smoked Paprika
- 1/2 cup Chicken Stock
- 1/3 cup Heavy Cream
- 1 teaspoon Granulated Sugar (optional, to enhance corn sweetness)
- to taste Kosher Salt and Black Pepper
For Garnish
- 3 stalks Green Onions (thinly sliced)
- 2 tablespoons Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Start by prepping your corn. Hold each ear upright in a large bowl and cut the kernels off with a sharp knife. Once the kernels are removed, use the back of the knife to scrape the cob downward to extract the 'corn milk'—this is the secret to a creamy Maque Choux.
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2
In a large heavy-bottomed skillet or cast-iron pan over medium heat, add the diced bacon. Cook until the bacon is crispy and has rendered its fat, about 6-8 minutes.
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3
Remove the crispy bacon bits with a slotted spoon and drain them on a paper towel, leaving the rendered fat in the pan. Add the 2 tablespoons of butter to the bacon fat.
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4
Increase the heat slightly to medium-high. Add the onion, bell pepper, and celery (the Holy Trinity). Sauté for 5-7 minutes until the vegetables are soft and the onions are translucent.
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5
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to burn it.
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6
Add the corn kernels, the reserved corn milk, and the diced tomatoes to the skillet. Stir well to combine with the aromatics.
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7
Season the mixture with the Cajun seasoning, smoked paprika, sugar (if using), and a pinch of black pepper. Stir to coat the corn evenly in the spices.
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8
Pour in the chicken stock. Reduce the heat to medium-low, cover the skillet, and let the corn 'smother' (braise) for about 10-12 minutes. The corn should become tender and the liquid should reduce slightly.
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9
Remove the lid and stir in the heavy cream. Continue to simmer uncovered for another 5 minutes, stirring occasionally, until the sauce thickens and coats the corn beautifully.
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10
Taste the dish. Adjust the salt and Cajun seasoning according to your preference.
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11
Stir half of the crispy bacon bits back into the corn. Turn off the heat.
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12
Garnish with the remaining bacon bits, sliced green onions, and fresh parsley. Serve warm immediately.
💡 Chef's Tips
Always use fresh corn on the cob if possible; the natural starch in the 'corn milk' creates a superior texture that frozen or canned corn cannot replicate. If you must use frozen corn, pulse a small portion of it in a food processor to mimic the texture of scraped corn milk. Watch the salt content in your Cajun seasoning; some brands are very salty, so it is best to season in layers and taste as you go. For a spicy kick, add a finely diced jalapeño or a dash of Louisiana-style hot sauce during the sautéing phase. Don't rush the 'smothering' process—low and slow heat allows the sugars in the corn to caramelize slightly and meld with the bacon fat.
🍽️ Serving Suggestions
Serve as a side dish alongside blackened redfish or grilled shrimp for a complete Gulf Coast meal. Pair it with a crisp, cold glass of Sauvignon Blanc or a local Abita amber ale to balance the richness. This dish works beautifully as a bed for pan-seared sea scallops or thick-cut pork chops. For a vegetarian version, omit the bacon, use smoked sea salt for depth, and use vegetable stock instead of chicken stock. Serve with a side of warm jalapeño cornbread to soak up the creamy sauce.