Maque Choux Recipe
User Reviews
5
Maque Choux Recipe
Description
This Maque Choux recipe showcases fresh corn kernels scraped off the cob along with the milky juice, which contributes to the dish's creamy texture. The corn is cooked alongside chopped bacon until the bacon crisps and releases flavorful fat. Chopped yellow onion, red bell pepper, and jalapeno pepper are stirred in with Cajun seasoning, salt, and pepper, cooking until well softened and beginning to caramelize.
Once the vegetables are tender, chicken stock is added to create a simmering environment that thickens the mixture and infuses it with savory depth. Finally, heavy cream is stirred in to add richness and smoothness, though the recipe suggests the option to omit the cream for a more traditional, lighter dish. The resulting texture is creamy with tender, slightly caramelized kernels, and a moderate spiciness tempered by the bacon and cream.
Serve the Maque Choux as a flavorful side dish, especially with Southern or Cajun meals. Additional hot sauce can be added at the table for those seeking more heat.
This recipe serves six and includes tips to enhance heat by using more Cajun seasoning or hotter peppers, and notes that frozen corn can substitute fresh when necessary.
Ingredients
- 4 ears corn (about 3 cups corn)
- 4 lices Bacon chopped
- 1 yellow onion chopped (about 1 cup, medium
- 1 red bell pepper chopped (medium sized, about 1 cup)
- 1 jalapeno pepper chopped
- 1 tablespoon Cajun seasoning
- salt to taste
- black pepper to taste
- 1/4 cup chicken stock
- ½ cup heavy cream or use chicken stock for a more traditional version
- hot sauce for serving
Instructions
- Slice the corn kernels from the corn cobs and set them aside into the bowl. Use the dull edge of a knife to scrape the edges of the corn cobs to release their "milk" into the bowl. Set aside.
- Heat a large pan to medium heat and add the bacon. Cook the bacon until it becomes nice and crispy, about 8 minutes.
- Stir in the corn onion, peppers and Cajun seasonings + salt and pepper to taste. Cook until they soften up and start to caramelize, stirring often, about 10 minutes.
- Add the chicken stock and simmer for 10-15 minutes. The mixture will thicken nicely with the stock and corn milk.
- Add the heavy cream (or extra chicken stock). Let it warm for about 2 minutes, stirring a bit, then remove from heat.
- Serve!
Notes
- Corn milk scraped from the cobs is key to the creamy texture but frozen corn can be used with added heavy cream.
- Adjust the heat by increasing Cajun seasoning or adding hotter chili peppers or flakes.
- Bacon provides a rich and smoky base that balances the spicy elements.
- This recipe serves six; scale ingredients accordingly for different portion sizes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 5g | 2% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 32mg | 11% |
| Sodium | 119mg | 5% |
| Potassium | 163mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1517IU | 30% |
| Vitamin C | 30mg | 33% |
| Calcium | 23mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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