A skillet of creamy maque choux with corn, peppers, and green onions, shot in natural daylight.
Maque choux is a creamy Cajun-style corn side dish that’s sweet, savory, and just a little
spicy. Corn cooks with peppers and onion until tender, then a splash of cream makes it silky
and rich. This maque choux is perfect for weeknights, holidays, and everything in between.
Introduction
Maque choux is one of those side dishes that makes the whole meal feel special. It’s creamy,
cozy, and it goes with almost anything you’re making.
The key is letting the peppers and onion soften until sweet, then simmering the corn just
long enough to get glossy. When you stir in the cream, maque choux turns silky and
comforting—like the best kind of Southern-style side.
This maque choux is a crowd-pleaser and a repeat recipe. My family always goes back for
seconds, especially when it’s served alongside a spicy main dish.
Why You’ll Love This Maque Choux
- One-skillet easy: Quick cooking and easy cleanup for weeknights.
- Creamy comfort: A splash of cream makes it rich and silky.
- Sweet and savory balance: Corn sweetness meets Cajun seasoning.
- Great with everything: Perfect with seafood, chicken pieces, or grilled dinners.
- Leftovers are delicious: Reheats well and works in bowls and wraps.
Ingredients for the Best Maque Choux
Main Ingredients
- Butter (2 tablespoons): Adds richness and helps sauté veggies. Substitutions: Use olive oil for dairy-free.
- Onion, diced (1/2 medium): Builds sweet base flavor. Substitutions: Use shallot for a milder taste.
- Bell peppers, diced (1 cup): Adds sweetness and color. Substitutions: Use frozen pepper strips, chopped.
- Garlic, minced (2 cloves): Adds warm, savory depth. Substitutions: Use 1/2 teaspoon garlic powder.
- Corn kernels (fresh or frozen) (4 cups): The star—sweet and juicy corn. Substitutions: Use canned corn; drain well.
- Cajun seasoning (1 1/2 teaspoons): Brings Cajun-style flavor fast. Substitutions: Use Creole seasoning; start smaller if salty.
- Salt and black pepper (to taste): Balances sweetness and spice. Substitutions: Taste before adding salt if seasoning is salty.
Creamy Finish + Optional
- Heavy cream (1/3 cup): Makes maque choux silky and cozy. Substitutions: Use half-and-half for lighter.
- Chopped cooked bacon (optional) (1/3 cup): Adds smoky crunch. Substitutions: Use diced smoked sausage or skip.
- Green onions, sliced (for topping): Adds fresh bite and color. Substitutions: Use parsley.
Maque Choux Recipe Step-by-Step
- 1. Sauté onion and bell peppers in butter over medium heat for 5–6 minutes, stirring often, until softened and lightly golden at the edges.
- 2. Add garlic and cook 30 seconds, just until fragrant.
- 3. Stir in corn and Cajun seasoning. Cook 6–8 minutes, stirring occasionally, until the corn is tender and glossy.
- 4. Pour in cream and reduce heat to medium-low. Simmer 2–3 minutes, stirring, until the mixture thickens slightly and coats the corn.
- 5. Taste and season with salt and pepper. If it looks too thick, stir in a splash more cream until it’s silky.
- 6. Stir in bacon (if using) and warm for 30 seconds.
- 7. Top with green onions and serve hot.
Tips for Perfect Maque Choux
- Let the peppers and onion soften first—this builds sweet flavor.
- Frozen corn works great; just cook until hot and tender.
- Keep the cream simmer gentle so it stays smooth.
- Taste before salting because Cajun seasoning can be salty.
- For thicker texture, simmer 1–2 minutes longer.
Tips and Variations for Maque Choux
- Extra spicy: Add diced jalapeño or a pinch of cayenne.
- Tomato twist: Stir in 1/2 cup diced tomatoes near the end.
- Dairy-free: Use olive oil and a small splash of coconut cream for silkiness.
- Heartier skillet: Add diced smoked sausage for a meal-like side.
- Leftover idea: Spoon maque choux over rice and top with a fried egg.
Make-Ahead & Freezing
Refrigerate maque choux for 3–4 days. Reheat in a skillet over medium-low heat, stirring
often, and add a splash of cream to loosen. Freeze for up to 2 months if needed, but the
texture may soften after thawing—stir well while reheating.
Serving Suggestions & Pairings
- Serve with grilled seafood or roasted chicken pieces.
- Pair with jambalaya, gumbo, or red beans for a Louisiana-style meal.
- Add a crisp salad to balance the creamy corn.
- Great for potlucks—easy to keep warm.
Reader Review: This maque choux was creamy, sweet, and just the right amount of spice. Everyone asked for the recipe at dinner.
If you make this maque choux, I’d love to hear how it turned out. Leave a rating, drop a
comment, and share it with a friend. How would you customize your maque choux—extra spicy,
extra tangy, or loaded with your favorite add-ins?