Looking for a classic Cajun side dish? Then my corn maque choux recipe is ready for you. This corn recipe is all about letting peak summer corn do the heavy lifting. Fresh kernels are cooked with smoky bacon, sweet Vidalia onion, red bell pepper, and just enough cream to make everything saucy without turning it into creamed corn.
WANT TO SAVE THIS RECIPE?
I'll send it straight to your inbox. Plus you'll get great new recipes from me every week!
This post may include affiliate links. Please read my disclosure policy.
This Louisiana corn dish reflects both Cajun and Native American influences, with fresh corn at the center. While you'll find versions loaded with Cajun seasoning, I skip the spice blend here. When summer corn is this good, I want it to actually taste like corn.
Serve it alongside anything coming off the barbecue like Alabama chicken, dry rubbed flank steak, or mustard BBQ sauce chicken.
📖Why Corn Milk Makes a Better Sauce
Grating the stripped cobs releases their naturally sweet, starchy liquid. Mixed with cream, it creates a silky sauce that clings to the kernels instead of burying them.
This isn't creamed corn. A short cooking time keeps the kernels juicy and distinct while the sauce reduces around them.
🧾Ingredient Notes
- Corn - You'll use both the kernels and the liquid extracted from the cobs so frozen corn isn't ideal here.
- Bacon - Bacon brings smokiness and leaves behind flavorful fat for cooking the vegetables. You can leave it out or swap in andouille sausage for a different spin.
- Heavy cream - The corn milk goes into your measuring cup first, then you'll add only enough heavy cream to reach the total called for in the recipe.
- Onion - Use a sweet onion or add a pinch of sugar to the sauté.
- Peppers - Use a red or green bell pepper. You will also need a jalapeño. If you're skipping the jalapeño, a small pinch of cayenne adds warmth without competing with the corn.
- Butter- I recommend unsalted because you are using bacon. But you can use leftover Cajun butter sauce if you want to kick it up a notch.
⏲️How to Make Maque Choux
- Cut the kernels off the cob and set aside. Fully grate each side of the cobs.
- Crisp the bacon and set aside. You want about 2 tablespoons of rendered bacon fat left behind.
- Add the butter to the bacon fat, then sauté the onion, bell pepper, and jalapeño for about 5 minutes, until softened but not browned. Add the corn and thyme and cook just 5 to 6 minutes-the goal is juicy, fresh-tasting corn, not soft kernels.
- Pour in the corn milk and cream mixture and simmer for 3 to 4 minutes. You're looking for the liquid to reduce just enough to coat the vegetables. Fold the crispy bacon back into the pan, then season with salt and black pepper to taste.
👩🏻🍳Jen's Testing Notes
- Contain the corn - Cut the kernels from the cob inside a large shallow bowl or rimmed baking sheet to keep them from scattering across the counter.
- Skip the heavy seasoning- Some recipes call for Cajun seasoning but that isn't a traditonal ingredient and can cover up the vegetable flavors.
- Save the cobs - Grate them after removing the kernels to capture the sweet corn milk for the sauce.
- Prep while the bacon cooks - Chop the vegetables and cut the corn while the bacon crisps to save time.
- Watch the heat - Keep the vegetables at a gentle sauté so they soften without browning.
- Don't overcook the corn - Cook it just until tender so the kernels stay juicy and fresh-tasting.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Corn Maque Choux
Ingredients
- 6 slices bacon chopped
- 6 ears sweet corn husked
- ⅔ cup heavy cream
- ¼ cup unsalted butter
- 1 cup diced Vidalia onion
- ½ cup diced red bell pepper
- 1 jalapeno deseeded and minced- optional add ¼ teaspoon of cayenne if not using
- 1 teaspoon dried thyme
- salt and pepper to taste
Instructions
- Heat a large saute pan over medium heat. Cook bacon until crispy. Remove from the pan and set aside, keep 2 Tablespoon of the bacon fat.6 slices bacon
- While the bacon is cooking cut the kernels off the corn cobs. Place a grater on a plate and grate the corn to release the juices (the "corn milk"). Transfer to a measuring cup and add enough cream to get to ⅔ cup.6 ears sweet corn, ⅔ cup heavy cream
- Add the butter to the bacon fat in the pan and add the butter. Heat over medium heat until the butter is melted. Add the onion, bell pepper, and jalapeno (if using). Cook for 5 minutes until softened. Stir as needed to prevent burning.¼ cup unsalted butter, 1 cup diced Vidalia onion, ½ cup diced red bell pepper, 1 jalapeno
- Add corn and thyme, and cook, stirring frequently, until the vegetables are tender, 5 to 6 minutes. Add the cream and simmer to reduced slightly, about 3 to 4 minutes. Add the bacon and season to taste.1 teaspoon dried thyme, salt and pepper to taste
Video
Notes
Equipment
Nutrition
Common Recipe Questions
Yes- use vegan butter or just the bacon fat. Substitute chicken broth for the heavy cream to get the ⅔ cup.
Stella Wilson says
Loved this!