Corn Maque Choux Fried Corn
Indulge in the vibrant flavors of the South with this Corn Maque Choux Fried Corn, a Cajun-inspired dish bursting with bold taste and hearty ingredients. Fresh corn kernels, sweet and juicy straight off the cob, are the star of this comforting recipe, enhanced by smoky thick-cut bacon and a creamy medley of sautéed vegetables like bell peppers, onions, and celery. A touch of heavy cream and a kick of cayenne pepper and smoked paprika give this dish its signature richness and warmth. Perfectly caramelized and seasoned to perfection, this easy skillet recipe makes an irresistible side for any occasion, from backyard barbecues to holiday feasts. Garnished with a sprinkle of sliced green onions for added freshness, this quick and flavorful recipe is ready in just 35 minutes and serves four. Upgrade your corn side dish game with this one-pan wonder that’s as satisfying as it is easy to make!
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Recipe Information
Ingredients
- 4 ears fresh corn (kernels cut off the cob)
- 4 slices thick-cut bacon
- 2 tablespoons unsalted butter
- 1 medium yellow onion (diced)
- 1 medium bell pepper (diced, any color)
- 1 celery stalk (diced)
- 2 cloves garlic (minced)
- 0.25 cup heavy cream
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 green onions (sliced, for garnish)
Instructions
Cut the kernels off the cob from 4 ears of corn and set aside. If desired, scrape the cob with a knife to collect the milky juices for extra flavor.
In a large skillet, cook 4 slices of thick-cut bacon over medium heat until crispy. Remove the bacon, chop it, and set aside. Reserve 2 tablespoons of the bacon grease in the skillet.
Add 2 tablespoons of unsalted butter to the skillet with the bacon grease and heat over medium heat until melted.
Stir in 1 diced yellow onion, 1 diced bell pepper, and 1 diced celery stalk. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add 2 minced garlic cloves and cook for an additional 1 minute, stirring frequently, until fragrant.
Stir in the fresh corn kernels and cook for 5-6 minutes, stirring occasionally, until the corn is tender and slightly caramelized.
Reduce the heat to low and pour in 1/4 cup of heavy cream. Stir well to combine.
Season the dish with 1/4 teaspoon of cayenne pepper, 1/2 teaspoon of smoked paprika, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Mix until the spices are evenly distributed.
Cook for 2-3 more minutes, allowing the cream to thicken slightly and coat the vegetables.
Remove the skillet from the heat and stir in the chopped bacon.
Transfer the Corn Maque Choux Fried Corn to a serving dish and garnish with sliced green onions. Serve warm and enjoy!
Nutrition Facts
Calories |
1508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.1 g | 100% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 1688 mg | 73% | |
| Total Carbohydrate | 186.9 g | 68% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 66.1 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 3206 mg | 68% | |
*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.
