Cajun
Maque Choux
A Cajun smothered corn dish made with fresh corn, its scraped milk, peppers, onion, tomato, and a little cream. It should be sweet from the corn, gently smoky from bacon drippings, and softly cooked rather than crisp.
Watch it madeAlden Boudy · 1:01
Ingredients
- Fresh corn3 ears
- Thick-cut bacon2 slices
- Yellow onion, finely diced1/2 cup
- Green bell pepper, finely diced1/3 cup
- Celery, finely diced2 tablespoons
- Garlic, minced1 clove
- Ripe tomato, peeled if desired and diced1/2 cup
- Unsalted butter1 tablespoon
- Heavy cream1/4 cup
- Cayenne pepper1/8 teaspoon
- Kosher salt1/2 teaspoon, plus more to taste
- Black pepper1/4 teaspoon
- Green onion, thinly sliced1 tablespoon
Method
- Cut the kernels from the corn cobs into a bowl, then scrape the cobs firmly with the back of the knife to collect the milky corn pulp.
- Dice the bacon and cook it in a heavy skillet over medium heat until the fat renders and the bacon is browned but not burnt.
- Remove the bacon pieces to a plate, leaving about 1 tablespoon of bacon drippings in the skillet.
- Add the onion, bell pepper, and celery to the drippings and cook over medium-low heat for 6 to 8 minutes, stirring often, until softened and sweet.
- Stir in the garlic and cook for 30 seconds.
- Add the corn kernels, scraped corn milk, tomato, butter, cayenne, salt, and black pepper, then stir well.
- Reduce the heat to low, cover the skillet, and smother the corn for 15 to 18 minutes, stirring occasionally, until tender and juicy.
- Stir in the cream and reserved bacon, then cook uncovered for 3 to 5 minutes until the maque choux is creamy but not soupy.
- Taste and adjust the salt, pepper, and cayenne, then finish with sliced green onion before serving warm.
Common questions
Can I substitute frozen or canned corn for fresh corn in maque choux?
Yes. Frozen corn works best: use the same weight, thaw first, and add a few tablespoons of water or stock if the pan seems dry. Canned corn can work too, but drain it well and expect a softer, sweeter result.
How long does maque choux take from start to finish?
Plan on about 35 to 45 minutes total. Browning the bacon and softening the vegetables takes around 15 minutes, then the corn steams and simmers for 15 to 18 minutes, plus a few minutes to finish with cream.
What are the most common mistakes when making maque choux?
The biggest mistakes are burning the bacon, rushing the vegetable base, and overcooking the corn until it turns mushy. Keep the heat moderate, cook the aromatics until sweet, and stop simmering as soon as the corn is tender and juicy.
How should I store and reheat leftovers?
Cool quickly, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of water, milk, or cream if needed to loosen the sauce.
What should I serve with maque choux?
It works well as a side with fried or grilled fish, shrimp, chicken, pork chops, or barbecue. You can also serve it over rice, spoon it next to cornbread, or top it with extra green onion for freshness.