Corn Maque Choux
Bring a vibrant taste of Louisiana to your table with this creamy and flavorful Corn Maque Choux. This classic Cajun side dish features sweet corn kernels sautéed with a colorful medley of bell peppers, onions, garlic, and a hint of spice from paprika and optional cayenne pepper. Elevated with fresh thyme and enriched with a luxurious blend of heavy cream and chicken stock, each bite is rich, savory, and perfectly balanced. The dish is finished with a garnish of fresh green onions and parsley for a pop of freshness. Quick to prepare in just 40 minutes, this one-pan recipe is the ideal accompaniment to grilled meats, fried seafood, or even as a standalone vegetarian delight. Perfectly spiced, irresistibly creamy, and bursting with garden-fresh flavor, Corn Maque Choux is a must-try Southern classic!
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Recipe Information
Ingredients
- 3 cups fresh corn kernels (from about 4 ears of corn)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 1 medium red bell pepper, finely diced
- 1 medium green bell pepper, finely diced
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon paprika
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 0.75 cup heavy cream
- 0.5 cup chicken stock
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons chopped green onions (optional, for garnish)
- 1 tablespoon chopped parsley (optional, for garnish)
Instructions
Shuck the corn and slice the kernels off the cob. Set the kernels aside and scrape the cob with the back of your knife to release the corn 'milk'; reserve this along with the kernels for extra flavor.
In a large skillet or sauté pan, melt the butter with the olive oil over medium heat.
Add the diced onion and sauté until translucent, about 3-4 minutes.
Stir in the bell peppers and cook for an additional 3-4 minutes until softened.
Add the minced garlic, thyme, paprika, and cayenne pepper (if using), stirring until fragrant, about 1 minute.
Stir in the corn kernels and the reserved corn 'milk'. Cook, stirring occasionally, for 5-6 minutes until the corn is tender but still slightly crisp.
Pour in the heavy cream and chicken stock, and season with salt and black pepper. Stir well to combine.
Lower the heat to medium-low and simmer for 8-10 minutes, or until the mixture thickens slightly and becomes creamy.
Taste and adjust seasoning, adding more salt or pepper as needed.
Remove the skillet from the heat and garnish with chopped green onions and parsley, if desired.
Serve hot as a side dish and enjoy!
Nutrition Facts
Calories |
1601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.5 g | 138% | |
| Saturated Fat | 53.5 g | 268% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 1417 mg | 62% | |
| Total Carbohydrate | 139.3 g | 51% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 56.2 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2409 mg | 51% | |
*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.
