Corn Maque Choux

Corn Maque Choux is a flavorful Cajun corn dish that is full of sweet fresh corn , bell pepper , onions and tomatoes . It has the perfect balance of sweet and spice .

Pronounced Corn “Mock Shoe” is a staple in south Louisiana in the summer when the corn is sweet and fresh . Like most Louisiana dishes there is a million ways to make this , so I spoke to a lot of people about this dish . You will find several recipes online that have this really soupy or even cream added to it . Nobody I know makes it this way but if you do it doesn’t make it wrong . Most people I know will take fresh corn in the summer and makes this to put in the freezer to enjoy all year long . If you like this dish check out my Creamy Crawfish Potatoes .

What you will need to make Corn Maque Choux:

• Fresh Corn-Frozen corn can be used if not in season
• Diced Bacon-Some people will use smoked sausage
• yellow onion
• Green and red bell pepper
• Rotel – chose the spice level you like
• Butter
• Tony’s or your choice of Cajun Seasoning
• Salt and pepper
• Large Skillet -Tap HERE for my favorite
• spatula or wooden spoon
• Kitchen knife or chopper

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Let’s Make Corn Marque Choux

Dice the onion and bell pepper and set aside . The take the corn off the cobb trying to get as much milk as possible from the cobb. Then in a large skillet cook your diced bacon until crisp. Once the bacon is done remove it and reserve the grease .

In the same skillet with the reserved bacon grease cook onions and bell pepper .

Once the onions and peppers are cooked drop the butter into the pan then add the corn , rotel and spices .

Once everything has cooked down a bit add the cooked bacon back to the pan.

Cook until the corn is render , if things get a little dry add a little water or chicken broth .

If you like this recipe check out these

• Creamy crawfish potatoes
• Chicken and Sausage Jambalaya
• Cajun Corn soup
• Crawfish Etouffee

Corn Maque Choux

Corn Maque Choux is a flavorful Cajun corn dish that is full of sweet fresh corn , bell pepper , onions ,tomatoes and spice .

5 from 10 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Side

Cuisine American/Southern

Servings 10

Calories 111 kcal

Ingredients

  

1x2x3x

• 6 slices bacon diced-see notes
• 1/2 large yellow onion 1/2-3/4 cup diced
• 1/2 red bell pepper
• 1/2 green bell pepper
• 10-12 ears corn
• 4 Tablespoons butter
• 1 can rotel 10oz can-spice level of your choice
• 1/2 cup water or chicken broth
• 1 Tablespoon cajun seasoning season to taste
• salt to taste
• pepper to taste

Instructions

 

• Dice the onion and bell pepper and set aside . The take the corn off the cobb trying to get as much milk as possible from the cobb.
  
• In a large skillet cook the diced bacon until crisp . Remove the bacon and reserve the bacon grease in the skillet
  
• On medium heat Add the diced onions and bell pepper to the skillet with the bacon grease . Stir the veggies often and cook until they are well done
  
• Once the veggies are done drop the butter into the skillet
  
• Add the corn , can of rotel , Cajun seasoning , salt and pepper . Stir this all together and let it start cooking down .
  
• Once the corn has cooked down a little add the bacon back
  
• If you feel this gets a little dry add a little water to the pan , no more than 1/2 cup
  
• Cook until the corn is tender , it doesn't take long. Maybe 15-20 minutes
  

Notes

Nutritional information is a calculation and can greatly vary according to preparation .

Some people use smoked sausage instead of bacon and this is a great substitute 

Nutrition

Calories: 111kcalCarbohydrates: 4gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 21mgSodium: 129mgPotassium: 157mgFiber: 1gSugar: 2gVitamin A: 749IUVitamin C: 17mgCalcium: 19mgIron: 1mg

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