Cajun Corn Maque Choux
Transform your table with the vibrant, smoky flavors of Cajun Corn Maque Choux, a classic Southern side dish bursting with fresh ingredients and bold spices. Sweet corn kernels are sautéed alongside a hearty trinity of bell peppers, onion, and celery, then simmered in a creamy, spiced sauce infused with cayenne, smoked paprika, and thyme. Diced andouille sausage adds a savory depth, while a final garnish of green onions and parsley brings a fresh, colorful touch. Ready in just under an hour, this dish pairs perfectly with grilled meats or works beautifully as a standalone over rice for a satisfying meal. Perfect for lovers of Cajun cuisine, this recipe is a must-try for those seeking both comfort and flair in their cooking.
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Recipe Information
Ingredients
- 4 cups fresh corn (about 6 ears, kernels removed)
- 6 ounces andouille sausage, diced
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 celery stalk, diced
- 3 cloves garlic, minced
- 0.5 cup heavy cream
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 green onions, sliced (for garnish)
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Heat a large skillet over medium heat. Add the diced andouille sausage and cook until browned, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the skillet.
Add the butter to the skillet with the rendered fat and let it melt. Stir in the diced onion, green bell pepper, red bell pepper, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
Stir in the fresh corn kernels and cook for 3-5 minutes, allowing the corn to lightly brown and absorb the flavors.
Pour in the heavy cream and add the cayenne pepper, smoked paprika, dried thyme, salt, and black pepper. Stir well to combine.
Reduce the heat to low and let the mixture simmer for about 10 minutes, stirring occasionally, until the cream thickens and the flavors meld together.
Return the cooked andouille sausage to the skillet, stirring to evenly distribute it throughout the dish. Cook for an additional 2-3 minutes to reheat the sausage.
Remove from heat and garnish with sliced green onions and chopped parsley before serving.
Serve hot as a side dish or over rice for a hearty meal.
Nutrition Facts
Calories |
1731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.0 g | 146% | |
| Saturated Fat | 55.0 g | 275% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 284 mg | 95% | |
| Sodium | 3621 mg | 157% | |
| Total Carbohydrate | 139.6 g | 51% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 36.2 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 162 mg | 12% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2574 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
