Corn Maque Choux
Corn Maque Choux Recipe
Easy to follow, step-by-step, photo illustrated recipe on how to make Corn Maque Choux. Printable recipe included.
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Creole Corn Maque Choux, easier to make than it is to pronounce. Smile.
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First of all, it’s pronounced Corn-Mock-Shu. It’s a traditional dish of southern Louisiana.
Secondly, my mother never cooked this. Unlike most of the other recipes here on Taste of Southern, it wasn’t something she prepared for us. I’m sure she never knew anything about it. Of course, I didn’t either until a few weeks ago.
My thanks to Kathleen Mc., a subscriber to our Newsletter, for sharing this recipe taken from the “Something To Talk About Cookbook” produced by the Junior League of Lafayette, Louisiana.
Kathleen says Corn Maque Choux is a very popular side dish in south Louisiana where the folks don’t eat a lot of vegetables. Mostly meat and rice she says. Gator meat anyone? Smile.
Kathleen likes to add sliced okra with the dish and says you can make it with the canned corn as we’ve done here, or with fresh corn if it’s available.
I was also given the invitation to meet Kathleen and her family if I ever find myself down in Louisiana. Thank you for that Kathleen. I’d love to do that one day if possible.
This dish turned out really well in my opinion. It was easy to prep and easy to cook.
I can see where you could add some sausage perhaps, and turn it into a main course meal in itself rather than just as a side dish. It was sweet from the corn, with a little Cajun kick from the chiles in the can of tomatoes.
So, ready to give it a try. Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking!
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Corn Maque Choux Recipe – You’ll need these ingredients.
We’re using canned corn here, but frozen corn could be used and fresh corn would be even better. Just make sure you use an equal amount as called for in the recipe.
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Cut the three slices of bacon into about one inch sections.
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Dice the onions.
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Cut or dice the bell peppers.
Green bell peppers will help add some color to the finished dish. I only had a small red bell pepper and a small yellow one so that’s what I used.
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Finely chop the clove of garlic. I used two small cloves here.
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Place the bacon in a skillet and fry it until it’s crispy. Drain off the bacon grease, leaving just a small amount of the fat in the pan.
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Add the onion, bell pepper and the garlic to the skillet.
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Stir and cook until the onions are tender.
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Add the can of tomatoes. Let these cook for about 2 minutes.
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Drain THREE of the cans of corn to remove the liquid. Discard the liquid.
For the record: After struggling with my $8.00 manual can opener trying to open these five cans, I decided it was time for a new one. I thought I was paying a lot when I bought the 8.00 one, but I’ve gone all out and ordered an OXO Smooth Edge Can Opener. Still manual and just over $20.00. Smile.
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The fourth can of corn needs to go into a blender.
I knew this was going to be messy, but I was pretty determined not to mess up the blender and have to wash it. Smile. Just call me lazy.
I used my stick blender instead, and slowly inserted it into the can of corn. As you can see, it ran over a bit, but… it worked. Blend until creamy.
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Add the can of corn from the blender into the skillet.
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Next, add the three cans of corn that have been drained.
I’m using my 10 inch skillet and as you can see, it’s almost full.
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Add the two Tablespoons of butter.
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Stir everything together and let this mixture cook uncovered until it thickens.
I let this cook for about 30 minutes, stirring it often during that time.
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Enjoy!
Serve it straight from the skillet while it’s warm.
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Corn Maque Choux
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 - 8 servings 1x
- Category: Side Dishes
- Method: Stove Top
- Cuisine: Creole
Description
Easy to follow, step-by-step, photo illustrated recipe on how to make Corn Maque Choux as seen on Taste of Southern.
Ingredients
- 3 slices Bacon, cut into 1 inch pieces
- ½ cup chopped Onions
- ¼ cup Green Bell Pepper, chopped
- 1 clove Garlic, minced
- 1 can Tomatoes with Green Chilies, drained (10oz)
- 1 can Whole-Kernel Corn, undrained (12oz)
- 3 cans Whole-Kernel Corn, drained (12oz)
- 2 Tablespoons Butter
- Salt and Pepper to taste
Instructions
- Prep the vegetables: Chop the onions, chop the bell peppers, mince the garlic.
- Drain 3 cans of the corn. Set aside.
- Process the undrained can of corn in a blender until smooth. Set aside.
- Place bacon in hot skillet and cook until crisp. Drain off excess drippings.
- Add the chopped onion to the skillet.
- Add the chopped bell pepper.
- Add the minced garlic.
- Stir often and sauté until onions are tender.
- Add the can of tomatoes with green chilies. Cook for 2 minutes.
- Add the can of undrained corn.
- Add the drained corn.
- Add the butter. Stir well.
- Cook over Medium heat, uncovered, until the mixture thickens, stirring frequently.
- Enjoy!
Notes
Frozen corn can be used instead of canned. Fresh corn would be even better if available. Try adding some sausage to the skillet after you’ve cooked the bacon to turn this into a full meal in a skillet instead of just a side dish. Lots of possibilities with this. Enjoy!
Keywords: Corn Maque Choux
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Your Comments:
Have you ever tried this Creole Corn Maque Choux? Or, were you like me and had never heard of it? Mama didn’t make this when I was growing up, but it’s only because she didn’t know about it either. Smile.
I’d love to know what you think about this special recipe. It will only take a minute or two for you to leave your comments in the section below.
Just remember, all comments are moderated. That just means that I personally read each and everyone before they are approved for viewing on our family friendly website. Thank you in advance for sharing.
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Be Blessed!!!
Steve
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You might also like: Summer Vegetable Casserole
Or, how about this? Sausage and Rice Casserole
Maybe even this one: Chicken Casserole
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Category: Side Dishes
I am from South Louisiana…we make tis using Tasso and it is great for cold weather
Seems like you could use a can of creamed corn in place of having to blend up that 4th can. Just saying.
Hi Tu, You’re right, that would probably have been much easier and simpler, but I was just trying to follow the recipe I had been provided. Thank you for the suggestion. I appreciate your visit and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve
An old Native Indian recipe from Louisiana and Alabama(Creek Indian)area. Garden fresh corn(milked)and tomatoes, local shrimp, crab or cray/crawfish, but pretty scarce to find in the winter;). We use the Cajun “holy trinity” blend of green peppers, onion, and celery. To finish it off, a little cream or evaporated milk, a dash of Tabasco or cayenne for a little kick, and like your mother always said, Steve, a little sugar to make those veggies and tomatoes taste better. Sometimes a dusting of flour to thicken things up if needed. Smothered corn at its finest. Ronald Kerelegon family recipe for 5 generations.
Hi Bill, Andy dish with crab meat in it has to be good. Thank you for sharing this with me. I’d never heard of making corn this way until one of my readers offered the recipe. It was good stuff as they say. I do appreciate your visits and I hope you’ll visit with us often. Be Blessed!!! -Steve
You are so right about the crab meat(and your clam chowder looks amazing), but alas, we don’t have easy and affordable access to fresh crab or clams, so most of the summertime, we make maque choux with no seafood, but the garden fresh corn and tomatoes are a meal in itself.
Dear Steve, I’m so glad you tried out this recipe! I agree with you about adding some sausage to it. In Louisiana we’d probably use andouille sausage but that can sometimes overwhelm things. A milder sausage might work better.
God bless you and thank you so much for your newsletter and recipes!
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Hi Kathleen, Thank YOU for sharing your recipe with us. It turned out very nice I think and hopefully we can continue to share it with others. I’ve already seen some good reports about it. I’m thankful you were willing to share the recipe and glad that we could feature it here on Taste of Southern. Thank you for being a subscriber to the Newsletter and for all of your support. It’s greatly appreciated. The door is always open you know, so do stop by and visit with us often. Be Blessed!!! -Steve
Never have heard of this but will try as it looks delicious. Will have to add some type of meat for hubby. (smile) No problem printing. Hope you are able to get out and enjoy the beautiful colors of Fall. Enjoy your newsletter and recipes.
Hi Betty, I do hope you’ll try our Corn Maque Choux recipe and I hope you and your hubby will like it. Please let me know what you think when you do. Thank you for your kind comments. I’m thankful to have you as a subscriber to the Newsletter and greatly appreciate your support. We’re still in the “green” at the moment, but fall colors are on the way. Hope you get to enjoy them as well. Thank you for taking the time to write and for stopping by today. The door is always open so we look forward to seeing you again… real soon. Be Blessed!!! -Steve
Hi Steve, We received this recipe 50 years while camping in the Smokey Mts. from a couple from Louisiana. We make it mostly when the sweet corn is in season here Indiana. As Andy Griffith would say “IT’S GOOOOOOOOOOOOOD!!!!!!!!!!!!!!!! REALLY ENJOY YOUR WEB SITE! Get Well.
GARY WOOD
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Hi Gary, I don’t know why it took me so long to learn about this, but I’m glad that I did. Happy to hear you’ve been enjoying it for a long time and I bet it’s even better with the fresh corn. Thank you for your compliments on our site. I’m glad you found us, and appreciate all of your support. The door is always open, so maybe you camp out around Taste of Southern again some time… real soon. Smile. Be Blessed!!! -Steve
This was fantastic! Now I will say I added Cajun seasoning to it and it had quite the kick! Also put turkey sausage in it. Hubby loved it! Will definitely make it again and have corn bread also! Thank you for the recipe! Yummy!
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Hi Julia, I’m so glad you tried the Corn Maque Choux recipe. Really glad to know that you liked it. I like the addition of the sausage to make it a complete meal but I’m not big on spicy food so I’d stay away from any additional Cajun seasoning. It’s just me, don’t hate. Smile. The chilies in the tomatoes had just enough kick for me. I really do appreciate you sharing your results. Maybe it will encourage someone else to try it. Thank you for your visit today, I hope you’ll stop by again… real soon. Be Blessed!!! -Steve
I’ve never heard of this dish and I’m a southern girl. It’s on my to try list this week. I’m with Diana. A can of cream corn would do the trick instead of blending a regular can of corn. By the way thanks for adding the Pin button. I have been wanting to do that with your recipes but it wasn’t available. Be well.
Hi Josie, I do hope you get to try the recipe. I liked it and hope you will also. Do let me know if you use the creamed corn. I think it’s an excellent idea and I wouldn’t have had to even clean the stick blender if I’d used that. Smile. Thanks for pinning the recipe. Sometimes I’m a bit slow at these newfangled things. I do appreciate your visit and thank you for subscribing to the Newsletter. I hope you’ll stop by again… real soon. Be Blessed!!! -Steve
Good morning Steve,
Just wanted to let you know that the recipe printed out perfectly and no problem adding the recipe to my Pinterest recipes.
This recipe appears to be something we would like so I’ll give it a try. I did see Emerille Lagasse make this on his TV show years ago.
Hi Karen, Thank you for the information, and thank you for being a subscriber to our Newsletter. I do hope you’ll try the Corn Maque Choux recipe, I think you’ll like it. And yes, Emeril made this some time back. The video for it is on YouTube and I watched it myself before preparing this dish. If you try it, please let me know how it turns out, and you can also click on the “stars” in the section where you enter your comment to rate the recipe. Thank you for taking the time to write today. I do appreciate your visits and support and hope you will continue to visit with us often. The door is always open for you. Be Blessed!!! -Steve
I was wondering what to cook tonight since I have a meeting, which always is at 6. This looks pretty fast and delicious! Can’t wait to make it. I think I will put some sausage in it, cause that sounds terrific! Will let you know!
Hi Julia, I hope you do get the chance to try the Corn Maque Choux. I’ll be waiting to hear if you like it or not. I think the addition of some sausage will kick it up another notch as they say. Smile. Thank you for your visit today and I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve
Make this with fresh corn cut off the cob, peppers, onion, add shrimp and cream at last minute. Tastes great.
Hi Elsa, Sounds like you might have made this dish a few times before. Smile. I hadn’t considered adding shrimp, but that sounds like a winner. Thank you for the suggestion. I appreciate your input today and your visit. I hope you know the door is always open for you so please stop by again… real soon. Be Blessed!!! -Steve
Love your column and the new website is so much easier to navigate.
I’ve made a similar corn dish for years. I like Rotel and I love corn. Adding the bacon was new to me and really enhanced the taste. I used the bacon grease instead of butter for sautéing the veggies.
Wishing you well and continue working on your recipes.
Hi Linda, I’m glad you like the changes in printing out the recipes. Glad it worked well for you. I think next time I make this, I’ll add even more bacon than the three strips called for. Bacon just makes everything better. Right? Smile. Thank you for your visit and I do hope you’ll visit with us again… real soon. Be Blessed!!! -Steve
Seems like you could use a can of creamed corn in place of having to blend up that 4th can. Just saying.
Hi Dianna, You know, I wondered about that same thing myself. I haven’t bought any creamed corn in awhile but I do suspect it would work just as well. I guess great minds think alike. Smile. Thank you for mentioning it and thank you for your visit today. I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve