This recipe is perfect for summer, when corn season is at its peak. It will become the new star side dish at your cookouts and potlucks. It’s sweet, it’s savory, and it’s just a little bit spicy… They sure know how to make some tasty food in Louisiana, even when it comes to side dishes. Our Dirty Rice and Creole Coleslaw are two such sides. This Maque Choux has become one of my favorites for summer, because I love corn, and that’s when it is at it’s peak. It can surely be considered a cousin, or maybe even sibling, to Succotash. But this one has a little more punch.
What is Maque Choux
Maque Choux, pronounced… … is a traditional Louisiana dish thought to be a combination of Cajun and Native American cuisines. Corn, bell peppers and onions are sautéed in bacon grease, along with seasonings, and sometimes other ingredients. It’s usually a side dish, but the addition of meat or seafood can transform Maque Choux into a one pot main dish.
Ingredients
Bacon – The bacon grease is used as the sauté medium, but we also like to crumble it into the dish. In its absence, you can use butter.Corn – Definitely go with fresh when it’s in season, but frozen works if you don’t have access to fresh.Bell Peppers – We are using green and red.OnionCajun or Creole seasoning.Cream – Optional, but so good.
How to Make Maque Choux
Fry the bacon in a skillet, then remove to a plate. Remove all but 2 tablespoons of the bacon grease (save the rest in the fridge for future recipes, it can be refrigerated up to 3 months). Add the chopped peppers and onions, along with Cajun or Creole seasoning. We always recommend making your own. You can follow our recipe for homemade Creole Seasoning. Sauté for a few minutes, till they start to soften, then add the corn. Sauté for an additional 10 minutes. You can stop right there, add the bacon, and have a cracker dish. But to really take your maque choux to the next level, stir in some heavy cream. Once hot, add crumbled bacon.
Variations
Add in other veggies, like celery or tomatoes. Make it a lighter dish by replacing the cream with chicken stock.Give it a bit more kick by adding in Louisiana style hot sauce.For a complete meal, first sauté bites of chicken meat or shrimp. Plate it out while you cook the dish, then add it back in with the cream. Or, use leftover rotisserie chicken.
Leftovers and Storage
Maque Choux makes great leftovers, simply refrigerate in an airtight container for up to 4-5 days. Reheat on stovetop with a splash of water. You can freeze it, but set aside any portion to be frozen before adding the cream, as that does not freeze well. This summer, take your corn to the next level and make this Maque Choux. It’s a super tasty recipe that we absolutely love. Take it to your next potluck, everyone will be asking for the recipe! Pin or bookmark this great recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new easy recipes for you!
Maque Choux, in our Gypsy Bowl… enjoy!
Try these other great Cajun and Creole dishes!Jambalaya PastaShrimp CreoleCochon de LaitRemoulade SauceShrimp RemouladeCajun Shrimp ScampiGrillades and GritsYakamein
