Corn Maque Choux Recipe
Cajun · Side dish · 35 min total
A classic Cajun side dish combining sweet corn with the 'holy trinity' of onions, bell peppers, and celery, finished with cream for a rich, comforting flavor.
15
min prep
min prep
20
min cook
min cook
4
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 4 ears fresh corn, kernels cut off (about 3 cups)
- 4 slices bacon, chopped
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 1/4 cup diced celery
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley
Instructions
- In a large skillet, cook bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving about 2 tablespoons drippings in the pan.
- Add onion, bell pepper, and celery to the drippings. Cook, stirring, until softened, about 5 minutes.
- Add garlic, salt, cayenne, and black pepper; cook 1 minute.
- Stir in corn and cook, stirring occasionally, until corn is tender, about 5 minutes.
- Pour in heavy cream and bring to a simmer. Cook until slightly thickened, about 3 minutes.
- Stir in reserved bacon and parsley. Serve hot.
Tips
- For a vegetarian version, omit bacon and sauté vegetables in butter or oil.
- Can be made ahead and reheated gently; add a splash of milk if too thick.
- Leftovers keep refrigerated for up to 3 days.
AI estimate may be inaccurate · Terms