📝 About This Recipe
A vibrant cornerstone of Acadian cuisine, Maque Choux is a soul-warming celebration of fresh summer corn, believed to be a fusion of Native American influence and French culinary technique. This dish transforms simple kernels into a creamy, savory masterpiece through the 'milking' of the cobs and the slow braising of the 'holy trinity.' With a perfect balance of sweetness from the corn and a gentle kick from cayenne, it is the ultimate expression of Louisiana's rich agricultural heritage.
🥗 Ingredients
The Corn Base
- 6-8 ears Fresh Sweet Corn (shucked and silked)
- 1/2 cup Heavy Cream (can substitute with half-and-half)
The Flavor Foundation
- 4 slices Bacon (thick-cut, diced)
- 2 tablespoons Unsalted Butter
- 1 medium Yellow Onion (finely diced)
- 1 medium Green Bell Pepper (finely diced)
- 2 stalks Celery (finely diced)
- 3 cloves Garlic (minced)
Seasonings and Aromatics
- 2 Roma Tomatoes (seeded and diced)
- 1 tablespoon Cajun Seasoning (low-sodium preferred)
- 1 teaspoon Sugar (optional, to enhance corn sweetness)
- 1/4 teaspoon Cayenne Pepper (adjust to heat preference)
- to taste Kosher Salt and Black Pepper
- 1/2 cup Green Onions (thinly sliced)
- 2 tablespoons Fresh Parsley (chopped)
👨🍳 Instructions
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1
Start by prepping the corn: Hold an ear of corn upright in a large bowl. Using a sharp knife, cut the kernels off the cob, about two-thirds of the way through the kernel depth.
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2
The secret step: Use the back of your knife to scrape down the length of the denuded cobs into the bowl. This releases the 'corn milk,' which provides the dish's signature creamy texture. Set the kernels and milk aside.
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3
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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4
Remove the crispy bacon bits with a slotted spoon and drain on paper towels, leaving the rendered fat in the skillet. Add the 2 tablespoons of butter to the bacon fat.
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5
Add the diced onion, bell pepper, and celery (the Cajun Trinity) to the skillet. Sauté over medium heat for 5-7 minutes until the vegetables are softened and the onions are translucent.
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6
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to let it burn.
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7
Add the corn kernels and all that precious corn milk into the skillet. Stir to combine with the aromatics.
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8
Stir in the diced tomatoes, Cajun seasoning, sugar, and cayenne pepper. Season with a pinch of salt and black pepper.
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9
Reduce the heat to medium-low. Cover the skillet and let the mixture simmer for 15 minutes. Stir occasionally to prevent sticking; the corn should become tender and the flavors should meld.
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10
Remove the lid and pour in the heavy cream. Stir well and continue to simmer uncovered for another 5 minutes until the liquid has reduced slightly and thickened into a luscious sauce.
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11
Fold in half of the sliced green onions and the reserved crispy bacon bits.
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12
Taste and adjust seasoning. You may want more salt or a dash more Cajun spice depending on your preference.
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13
Transfer to a warm serving bowl and garnish with the remaining green onions and fresh parsley. Serve immediately.
💡 Chef's Tips
Always use fresh corn on the cob if possible; frozen or canned corn lacks the 'milk' that makes this dish authentic. If using a store-bought Cajun seasoning, check the salt content before adding extra salt to the dish. For a vegetarian version, omit the bacon and use smoked paprika to replicate that smoky depth. Don't rush the simmering process; the low heat allows the natural sugars in the corn to caramelize slightly. If the mixture looks too dry after simmering, add a splash of chicken stock or water before adding the cream.
🍽️ Serving Suggestions
Serve as a side dish alongside Blackened Redfish or Grilled Shrimp. Pair with a crisp, cold Chenin Blanc or a light Lager to cut through the creaminess. Scoop it up with warm jalapeño cornbread for a double-corn delight. Use leftovers as a topping for a savory breakfast grit bowl with a fried egg. Serve as a hearty vegetarian main course over a bed of steamed white rice.