Published by Sheena Strain, last updated
Recipe
Corn Maque Choux is a classic Cajun and southern side dish that’s simple to make and packed with flavor, my version is gluten free.
I first tasted Corn Maque Choux when I went out to eat and knew right away that I wanted to recreate it at home!
It’s an easy side dish to make and is packed with wonderful flavors including, corn, bacon, bell peppers, cherry tomatoes and green onions.
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What is Maque Choux?
Corn Maque choux is a dish native to Southern Louisiana and is thought to have a Creole influence . The classic version of this recipe containscorn, bell peppers, onion, and sometimes garlic, celery, and tomato.
The dish is then traditionally braised with a little bacon grease, and sometimes hot sauce is added to heat it up a little.
For my version of Corn Maque Choux I decided to leave out the celery and added bacon instead, because bacon makes everything better! The salty bacon flavor really enhances the flavors of the vegetables and transforms thisinto a side dish that really packs a flavor punch.
Tips for Making Maque Choux
- This is anoutstanding recipe if you can use grilled fresh corn, it’s really worth it!
- Prep all your vegetables before you start cooking, that way you can throw them all in together.
- If you have time you could cook the bacon separately and get it super crispy, then stir in at the end.
- Serve this with some Memphis Style Ribs for a hearty Southern meal!
Kitchen Items you’ll need to make Corn Maque Choux
A quality non stick skillet is a must to cook your corn maque choux in. I used my well seasoned cast iron skillet for this recipe.
You should be able to find all the ingredients for this recipe at any grocery store. I used frozen corn because it’s January and there’s no fresh corn to be had in Mississippi at this time of year, but if it’s in season I would choose fresh corn over frozen.
Related Side Dish Recipes
- Crispy Garlic Smashed Potatoes
- Potato Salad with Bacon and Egg
- Carrot and Raisin Pineapple Salad
- Mississippi Comeback Sauce
Corn Maque Choux Recipe
recreate this classic Southern recipe for Corn Maque Choux at home!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Total Carbs: 23 g
Protein: 3 g
Servings: 6
5 from 22 votes
Ingredients
Instructions
Watch my short recipe video first! you’ll find it after the recipe directions.
Sauté onions and bell pepper in hot oil in a large skillet over medium heat until soft.
Add corn, tomatoes, and bacon; cook for 10- 15 minutes.
Stir in chopped green onions, salt, and pepper; cook 5 more minutes.
Serve hot!
Recipe Notes
adapted fromMy Recipes
Nutrition Facts
Corn Maque Choux Recipe
Amount Per Serving
Calories 122Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 113mg5%
Potassium 372mg11%
Carbohydrates 23g8%
Fiber 3g13%
Sugar 1g1%
Protein 3g6%
Vitamin A 245IU5%
Vitamin C 23.8mg29%
Calcium 14mg1%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information on Noshtastic is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Author: Sheena Strain
Course:Side Dish
Cuisine:American
About Sheena Strain
Sheena Strain is the proud owner of Noshtastic, a gluten free website that specializes in easy family meals including Low Carb, Keto, Paleo, Whole30, and many pressure cooker recipes.
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Robin says
I made it for thanksgiving and everyone went wild. I’m making it again for Christmas.
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Molly HEBERT says
Making a Crawfish and Corn Macque Choux tomorrow. I’m from South Louisiana. Thanks for your recipe. This will be my first attempt to make this. But, I have confidence that it will be soooooo good.Reply
Bernie says
Made this dish with my Cajun-style turkey last Thanksgiving. Unbelievably delicious! It was a big hit!Reply
Kathy says
Making this for a church function(doubling) the effort.Reply
Tracy says
I added heavy cream and chicken broth to make a sauce with it to have over rice. It was delicious . I also add cayenne pepper to add a kick to it.Reply
Sheena Strain says
What a fabulous idea adding the cream, I LOVE it!! 🙂
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