Cajun Creole Maquechoux
Bring the bold, vibrant flavors of the South to your table with this irresistible Cajun Creole Maquechoux recipe! A celebration of fresh corn, colorful bell peppers, and aromatic spices, this classic Louisiana dish is rich, creamy, and bursting with flavor. Sautéed in a luscious blend of butter and olive oil, the vegetables are simmered to perfection in heavy cream and diced tomatoes, then seasoned with smoky paprika and zesty Cajun seasoning for that authentic Creole kick. Perfect as a comforting side dish or a vegetarian main served alongside crusty bread or fluffy rice, this easy-to-make recipe is ready in under 40 minutes and garnished with fresh green onions and parsley for a pop of freshness. Experience the soul of Cajun cooking in every spoonful!
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Recipe Information
Ingredients
- 4 ears fresh corn (kernels removed from the cob)
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion (diced)
- 1 medium green bell pepper (diced)
- 1 medium red bell pepper (diced)
- 2 stalks celery (diced)
- 3 cloves garlic (minced)
- 0.5 cup heavy cream
- 1 cup diced tomatoes (drained, canned or fresh)
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon hot sauce (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 stalks green onions (sliced, for garnish)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Remove the kernels from the ears of fresh corn using a sharp knife and set them aside.
In a large skillet or sauté pan, melt the butter and heat the olive oil over medium heat.
Add the diced onion, green bell pepper, red bell pepper, and celery to the skillet. Sauté for 5-7 minutes until the vegetables are softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the fresh corn kernels to the skillet and stir to combine. Cook for 5 minutes, stirring occasionally, until the corn begins to soften.
Pour in the heavy cream and diced tomatoes. Stir well to ensure the mixture is evenly coated.
Sprinkle the Cajun seasoning, smoked paprika, salt, and black pepper over the mixture. If desired, add a splash of hot sauce for extra heat. Stir to combine.
Reduce the heat to low and let the mixture simmer for 10-12 minutes, stirring occasionally, until the corn is tender and the flavors have melded together.
Taste and adjust seasoning if needed. Add more Cajun seasoning, salt, or hot sauce to taste.
Garnish with sliced green onions and chopped parsley before serving.
Serve hot as a side dish or enjoy it as a vegetarian main course with crusty bread or rice.
Nutrition Facts
Calories |
1775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.4 g | 130% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 2898 mg | 126% | |
| Total Carbohydrate | 207.8 g | 76% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 78.1 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 3833 mg | 82% | |
*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.
