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This creamy corn and sausage Maque Choux brings the bold, comforting flavors of Louisiana straight to your table. It combines sweet fresh corn with the smokiness of bacon and a touch of heat from jalapenos, all enveloped in a luscious creamy sauce. It’s a perfect side dish that feels indulgent but comes together easily enough for any weeknight.
I first made this during a family gathering and it quickly became a must-have side that everyone requests again and again. The balance between the crispy bacon and tender corn is something I keep coming back to.
Ingredients
- Thick cut bacon: adds smoky saltiness and renders flavorful grease for cooking
- Fresh corn on the cob: the star ingredient delivering sweetness and texture, choose ears with plump, bright kernels
- Red bell pepper: offers a mild sweetness that complements the corn
- Sweet onion: builds the savory base with gentle sweetness
- Jalapeno: brings just the right amount of heat, adjust or omit to taste
- Flour: helps thicken the creamy sauce
- Creole seasoning: a blend that infuses authentic Louisiana flavor, look for one with a balance of spices without too much salt
- Sugar: optional but enhances the corn’s natural sweetness
- Heavy cream: makes the dish rich and silky, whole milk or half and half can be substituted
- Salt and pepper: to taste, essential for balancing flavors
- Green onion: fresh garnish that adds a mild sharpness and color
Step-by-Step Instructions
- Cook the Bacon:
- Cook bacon slices in a skillet until crispy. Drain on paper towels and roughly chop. Reserve about 2 tablespoons of the bacon grease in the skillet for cooking the vegetables and corn, pouring out the rest.
- Prepare the Corn:
- Using a sharp knife, carefully cut the corn kernels off the cobs. Then use a vegetable peeler to scrape the cob and collect any remaining kernels and the milky juice, which adds extra sweetness and creaminess.
- Toss the Vegetables and Seasonings:
- In a large bowl, combine the corn kernels, diced red bell pepper, diced onion, diced jalapeno, flour, sugar if using, and Creole seasoning. Make sure the flour evenly coats all the corn for thickening later.
- Sauté the Vegetable Mixture:
- Add the seasoned corn mixture to the hot bacon grease in the skillet over medium heat. Cook for 3 to 5 minutes, stirring frequently. This process caramelizes the vegetables and cooks out the raw flour flavor.
- Add the Cream and Simmer:
- Lower the heat to low and stir in the heavy cream. Continue stirring gently until the mixture turns creamy. Cover with a lid and cook for 25 to 30 minutes, stirring occasionally to prevent sticking and encourage thickening.
- Finish and Serve:
- Once thick and creamy, remove the skillet from heat. Season with salt and pepper to taste. Garnish generously with the chopped bacon and sliced green onions before serving.
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My favorite ingredient has to be the bacon grease—it not only cooks the vegetables perfectly but infuses the dish with a smoky richness that is simply irresistible. This dish reminds me of cozy family dinners where everyone reaches for seconds and the flavors bring back a sense of home.
Storage Tips
Store leftover Maque Choux in an airtight container in the refrigerator for up to three days. When reheating, warm gently on the stovetop stirring occasionally and add a splash of cream or milk if needed to restore its creamy consistency. Avoid microwaving without stirring as the cream can separate.
Ingredient Substitutions
If you don’t have thick cut bacon, smoked sausage or andouille work well to maintain that smoky undertone. For cream, use condensed milk diluted with a bit of water or half and half for a lighter option. If jalapeno is too spicy, substitute with green bell pepper for milder flavor.
Serving Suggestions
Serve Maque Choux as a vibrant side to grilled meats like ribs or roasted chicken. It pairs beautifully with classic Cajun dishes or even alongside a simple green salad to balance its rich creaminess. For a heartier meal, stir in sautéed shrimp or diced chicken to turn this into a full entrée.
Cultural Context
Maque Choux is a traditional Louisiana dish with Native American and French influences, often considered a rustic creamed corn stew. It reflects the melding of cultures in Southern cuisine, characterized by bold spices, fresh vegetables, and comforting creamy textures. This recipe captures that authentic spirit while making it accessible for home cooks everywhere.
Recipe FAQs
- → What type of corn works best for this dish?
Fresh sweet corn on the cob is ideal, as it provides a juicy, natural sweetness that blends well after being cut and scraped off the cob.
- → Can I substitute bacon grease in the cooking process?
Yes, butter can be used instead of bacon grease to sauté the vegetables and corn if a milder flavor or vegetarian option is preferred.
- → How is the creamy texture achieved?
The creaminess comes from stirring in heavy cream over low heat until the mixture thickens, allowing the corn and vegetables to meld into a rich sauce.
- → What does Creole seasoning add to the dish?
Creole seasoning introduces a balanced blend of herbs, spices, and heat that complements the sweetness of the corn and the smokiness of the bacon.
- → Are there suggested protein additions to make it a main course?
Adding andouille sausage, Creole shrimp, smoked sausage, or chicken thighs can enrich the dish, turning it from a side into a hearty entrée.
- → How can the spice level be adjusted?
Reducing or omitting the jalapenos softens the heat, and substituting with mild bell peppers keeps flavors vibrant without the spice.