Louisiana Creamed Corn Maque Choux Recipe

It’s funny how sometimes the best recipes are the ones that come about almost by accident. I was looking for a way to jazz up our usual creamed corn side dish, something with a bit more personality and a kick. My family loves corn, but sometimes the classic creamed corn can feel a little… well, ordinary. That’s when I stumbled upon Louisiana Creamed Corn Maque Choux, and let me tell you, “ordinary” is the last word I’d use to describe it! From the first bite, we were hooked. The sweetness of the corn is amplified by the savory bacon, the gentle heat of the jalapeño, and the deep, rich flavors of the Creole seasoning. It’s creamy, yes, but it’s also vibrant, textured, and just bursting with flavor. This isn’t your grandma’s creamed corn (unless your grandma hails from Louisiana, that is!). This is a dish that’s both comforting and exciting, perfect for adding a touch of Southern charm to any meal. Trust me, once you try this Louisiana Creamed Corn Maque Choux, you’ll never look at plain creamed corn the same way again.

Ingredients

To embark on this flavorful journey to Louisiana Creamed Corn Maque Choux, you’ll need to gather a vibrant collection of ingredients. Each component plays a crucial role in building the complex and satisfying taste of this dish. Let’s break down each ingredient and understand why it’s essential for achieving that authentic Maque Choux experience.

• 3 slices thick cut bacon: Bacon isn’t just a topping here; it’s a foundational flavor builder. Thick-cut bacon is preferred because it renders more fat and provides a heartier, more pronounced bacon flavor that stands up to the other robust ingredients. The rendered bacon fat becomes the cooking medium for the vegetables, infusing them with smoky, savory goodness. If you’re tempted to use thinner bacon, you certainly can, but consider using a few more slices to compensate for the less rendered fat and flavor. For vegetarians, you can skip the bacon and use a high-quality olive oil or butter to start, though you will miss out on that signature smoky depth that bacon brings. Consider adding a touch of smoked paprika later to mimic some of that smoky note if you omit the bacon.
• 4 ears of corn: Fresh, sweet corn is the star of the show in Maque Choux. The sweetness of the corn provides a beautiful counterpoint to the savory and spicy elements. When in season, fresh corn off the cob is undoubtedly the best choice. Look for ears that are plump and heavy, with bright green husks. The silk should be slightly damp and golden brown. The fresher the corn, the sweeter and more flavorful your Maque Choux will be. If fresh corn isn’t available, you can use frozen corn kernels. However, be sure to thaw them completely and drain off any excess water before using. Canned corn is generally not recommended as it can be too soft and lack the vibrant sweetness of fresh or frozen. The process of scraping the cob after removing the kernels is also key. This “corn milk” is packed with flavor and starch, contributing to the creamy texture of the dish without relying solely on heavy cream.
• 1 medium red bell pepper, diced: Red bell pepper brings a touch of sweetness and a vibrant color to the Maque Choux. Its mild, fruity flavor complements the corn and other vegetables without overpowering them. Dicing the bell pepper ensures it cooks evenly and integrates nicely into the texture of the dish. You can experiment with other colors of bell pepper – yellow or orange would also work well, adding slightly different nuances of sweetness. Green bell pepper can be used, but it has a more assertive, slightly bitter flavor that might not be as harmonious in this particular recipe.
• 1 medium sweet onion (or yellow onion), diced: Onion is a foundational aromatic vegetable that adds depth and savory complexity to countless dishes, and Maque Choux is no exception. Sweet onion, like Vidalia or Walla Walla, is preferred for its milder, sweeter flavor that harmonizes with the sweet corn. Yellow onion is a perfectly acceptable substitute if sweet onions aren’t available. Avoid using white or red onions as they have a sharper, more pungent flavor that might be too assertive in this recipe. Dicing the onion ensures it cooks down evenly and releases its sweet and savory flavors throughout the dish.
• 1 large jalapeño, diced: Jalapeño brings the essential spicy kick to Louisiana Creamed Corn Maque Choux. The heat level can be adjusted to your preference. For a milder dish, you can remove the seeds and membranes from the jalapeño before dicing. For a spicier version, leave some or all of the seeds and membranes intact. Remember that the heat of jalapeños can vary, so taste a small piece before adding it to the dish to gauge its spiciness. If you’re very sensitive to heat, you can start with half a jalapeño and add more to taste later. For those who prefer no heat at all, you can omit the jalapeño entirely, but the dish will lose a bit of its characteristic Louisiana flair. Alternatively, you could use a milder pepper like poblano for a subtle smoky flavor without the heat.
• 2 tablespoons flour: Flour acts as a thickening agent in this recipe. It’s tossed with the vegetables before they are sautéed, coating them and helping to create a creamy sauce when the heavy cream is added. All-purpose flour is standard, but you could also use gluten-free all-purpose flour blends if needed. Ensure the flour is well distributed over the vegetables to prevent clumps from forming when cooking.
• 2 teaspoons all purpose Creole seasoning, (or your favorite brand of Cajun seasonings): Creole seasoning is the heart and soul of the Louisiana flavor profile in this Maque Choux. It’s a blend of spices that typically includes paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, and black pepper. It provides warmth, depth, and a touch of spice that defines Cajun and Creole cuisine. You can use a pre-made Creole seasoning blend from your favorite brand. Many excellent brands are available in most grocery stores. Alternatively, you can make your own Creole seasoning blend at home to customize the flavor to your liking. If you’re using Cajun seasoning instead of Creole seasoning, be aware that Cajun seasoning is often spicier and may have a slightly different flavor profile. Adjust the amount accordingly to your heat preference.
• 1 teaspoon sugar (optional): A touch of sugar is optional but recommended to enhance the natural sweetness of the corn and balance the savory and spicy flavors. It’s a subtle addition, but it rounds out the overall taste profile. Granulated sugar is typically used, but you could also use brown sugar for a slightly deeper, molasses-like sweetness. If your corn is exceptionally sweet, you may choose to omit the sugar altogether. Taste the corn before adding sugar to determine if it’s needed.
• 1 cup heavy cream: Heavy cream is what gives Louisiana Creamed Corn Maque Choux its signature luscious creaminess. It adds richness and body to the sauce, transforming the sautéed vegetables into a decadent side dish. Heavy cream is preferred for its high fat content, which creates a thick and velvety texture. You can use half-and-half or whole milk as lighter alternatives, but the dish will be less creamy and may require longer cooking time to thicken. For a dairy-free version, you can experiment with full-fat coconut cream or cashew cream, though these will impart a slightly different flavor.
• Salt & pepper to taste: Salt and pepper are essential seasonings that enhance all the other flavors in the dish. Seasoning at each stage of cooking is important to build layers of flavor. Taste the Maque Choux at the end of cooking and adjust the salt and pepper to your preference. Start with a small amount and add more gradually until the flavors are balanced and well-seasoned.
• Green onion, as garnish if desired: Green onion, also known as scallions, provides a fresh, mild oniony flavor and a pop of color as a garnish. It adds a final touch of freshness and visual appeal to the dish. Chopped green onion is typically sprinkled over the Maque Choux just before serving. Other fresh herbs like chopped parsley, chives, or cilantro can also be used as garnishes to add different flavor nuances and visual interest.

Instructions

Now that you’ve assembled your vibrant ingredients, it’s time to bring them together and create the magic of Louisiana Creamed Corn Maque Choux. Follow these step-by-step instructions to guide you through the cooking process, ensuring each stage contributes to the final flavorful and creamy dish.

1. Cook the bacon: Begin by placing the thick-cut bacon slices in a large skillet, preferably cast iron, over medium heat. Cook the bacon until it is crispy and has rendered its fat. This usually takes about 5-7 minutes, depending on the thickness of your bacon and the heat of your stove. As the bacon cooks, it will release its flavorful fat, which is crucial for the next steps. Once the bacon is crispy, remove it from the skillet and place it on a paper towel-lined plate to drain excess grease. Don’t discard the bacon grease just yet! This rendered bacon fat is liquid gold in terms of flavor for this recipe.
2. Prepare the bacon and bacon grease: After the bacon has cooled slightly, rough chop it into bite-sized pieces. Set the chopped bacon aside; it will be added back to the dish at the end as a delicious and salty topping. Now, carefully pour off about half of the bacon grease from the skillet. You want to leave approximately 2 tablespoons of bacon grease in the skillet. This amount provides enough flavorful fat to sauté the vegetables without making the dish overly greasy. The bacon grease will infuse the vegetables with that signature smoky bacon flavor as they cook. If you find you have less than 2 tablespoons of bacon grease, you can add a little olive oil or butter to make up the difference.
3. Prepare the corn: This step is crucial for extracting maximum flavor and creamy texture from the fresh corn. Hold an ear of corn upright on a cutting board. Using a sharp knife, carefully cut the kernels off the cob, running the knife down the side of the cob from top to bottom. Repeat this process for all four ears of corn. Once you’ve removed the kernels, don’t discard the cobs! This is where the “corn milk” comes from. Using a vegetable peeler or the back of your knife, gently scrape back and forth down each cob. Apply gentle pressure to extract the milky liquid and any remaining bits of corn kernel. This “corn milk” is full of flavor and starch, and it will contribute significantly to the creamy texture of your Maque Choux without relying solely on heavy cream. Set the corn kernels and corn milk aside.
4. Combine vegetables and seasonings: In a large bowl, combine the corn kernels (including the corn milk), diced red bell pepper, diced sweet onion, and diced jalapeño. Add the flour, Creole seasoning, and sugar (if using). Toss all the ingredients together thoroughly, ensuring that the flour evenly coats all of the corn and vegetables. This coating of flour will help to thicken the sauce as the vegetables cook and release their moisture. The Creole seasoning will start to permeate the vegetables, infusing them with flavor from the very beginning.
5. Sauté the vegetables: Place the skillet with the reserved bacon grease back over medium heat. Once the bacon grease is hot and shimmering (but not smoking), add the corn and vegetable mixture to the skillet. Sauté the vegetables for 3-5 minutes, stirring frequently. This sautéing process is essential for caramelizing the vegetables and cooking the flour. Caramelization brings out the natural sweetness of the onions and bell peppers and adds depth of flavor to the dish. Cooking the flour at this stage prevents it from having a raw flour taste in the final dish. Keep stirring to prevent sticking and ensure even cooking. You’ll notice the vegetables softening slightly and becoming fragrant.
6. Simmer and cream: Reduce the stovetop heat to low. Pour the heavy cream into the skillet with the vegetable mixture. Stir well to combine everything. The cream will initially be thin, but as it simmers, it will thicken and become creamy. Continue to stir occasionally to prevent sticking and ensure even cooking. Place a lid on the skillet and allow the Maque Choux to cook and thicken for 25-30 minutes. Removing the lid occasionally to stir is important to monitor the consistency and prevent sticking. During this simmering time, the flavors will meld together beautifully, and the corn will become tender and infused with the creamy, savory sauce. The Maque Choux will gradually thicken as the corn starch and flour work their magic.
7. Finish and season: After 25-30 minutes of simmering, the Louisiana Creamed Corn Maque Choux should be thick and creamy. Remove the skillet from the heat. Now it’s time to season to taste. Add salt and pepper, starting with a pinch of each, and taste. Continue to add salt and pepper gradually, tasting after each addition, until the seasoning is just right. Remember that the bacon is salty, so be mindful of that when adding salt. The goal is to enhance the flavors without making the dish overly salty.
8. Serve: To serve, transfer the Louisiana Creamed Corn Maque Choux to a serving dish. Top generously with the chopped, crispy bacon that you set aside earlier. If desired, garnish with freshly chopped green onion for a pop of color and fresh oniony flavor. Serve hot as a side dish alongside your favorite Southern or Cajun-inspired main courses.

Nutrition Facts

Serving Size: Approximately 1/2 cup
Servings: 5
Calories: Approximately 390 kcal per serving

Please note that these are estimated values and can vary based on specific ingredients used, portion sizes, and cooking methods.

This Louisiana Creamed Corn Maque Choux is a rich and flavorful side dish. While it’s undeniably delicious, it’s good to be mindful of its nutritional profile, especially if you’re watching your calorie intake. The calories primarily come from the heavy cream and bacon, which contribute to the dish’s creamy texture and savory flavor. However, it also contains vegetables like corn, bell pepper, onion, and jalapeño, which offer vitamins and fiber. Enjoy this dish in moderation as part of a balanced meal.

Preparation Time

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This Louisiana Creamed Corn Maque Choux is surprisingly quick and easy to prepare, especially considering the depth of flavor it delivers. The prep time is minimal, mainly involving chopping vegetables and cutting corn off the cob. The cook time is primarily hands-off simmering, allowing the flavors to develop and the sauce to thicken. In just 40 minutes, you can have a restaurant-quality side dish that will impress your family and friends. It’s a perfect recipe for weeknight dinners or weekend gatherings when you want something flavorful and comforting without spending hours in the kitchen.

How to Serve

Louisiana Creamed Corn Maque Choux is a versatile side dish that pairs beautifully with a wide array of main courses. Its sweet, savory, and slightly spicy flavor profile complements both rich and lighter dishes. Here are some delightful ways to serve and enjoy this Southern culinary gem:

• Alongside Grilled Meats: Maque Choux is an exceptional accompaniment to grilled meats. The creamy, flavorful corn provides a wonderful contrast to the smoky char of grilled chicken, steak, pork chops, or ribs. Imagine serving it alongside juicy grilled chicken breasts marinated in Cajun spices or a perfectly grilled ribeye steak. The sweetness of the corn cuts through the richness of the meat, creating a balanced and satisfying meal.
• With BBQ Favorites: For a true Southern feast, serve Maque Choux with your favorite BBQ dishes. It’s fantastic with pulled pork, brisket, smoked sausage, or BBQ ribs. The creamy corn Maque Choux acts as a cooling and flavorful side that complements the smoky, tangy, and often spicy flavors of barbecue. It’s a classic pairing that brings together the best of Southern comfort food.
• As a Side for Fried Chicken: Fried chicken and creamed corn are a match made in culinary heaven. The crispy, savory fried chicken is beautifully balanced by the sweet and creamy Maque Choux. It’s a quintessential Southern comfort food combination that’s perfect for family dinners, potlucks, or picnics. The Maque Choux adds a touch of freshness and vegetable goodness to the richness of fried chicken.
• Paired with Seafood Dishes: Don’t limit Maque Choux to just meat dishes! It also pairs wonderfully with seafood, especially dishes with a Southern or Cajun influence. Try serving it with blackened catfish, shrimp Creole, grilled or pan-seared fish, or even alongside a seafood boil. The sweetness of the corn complements the delicate flavors of seafood, and the Creole seasoning adds a touch of spice that enhances the overall dining experience.
• Part of a Holiday Feast: Louisiana Creamed Corn Maque Choux makes a delightful addition to holiday meals. It’s a welcome change from traditional creamed corn and adds a touch of Southern flair to Thanksgiving, Christmas, or Easter dinners. Its vibrant flavors and creamy texture make it a crowd-pleasing side dish that complements roasted turkey, ham, or other holiday main courses.
• Garnish and Presentation: Don’t forget the garnish! The chopped crispy bacon and green onions are essential for both flavor and visual appeal. Sprinkle them generously over the Maque Choux just before serving. You can also add a sprinkle of fresh herbs like parsley or chives for extra freshness and color. Serve the Maque Choux hot, and consider using a nice serving dish to elevate the presentation, especially for special occasions.

Additional Tips for Perfect Louisiana Creamed Corn Maque Choux

To ensure your Louisiana Creamed Corn Maque Choux is a resounding success, here are five additional tips to keep in mind:

1. Fresh is Best, But Frozen Works in a Pinch: While fresh corn off the cob is undeniably the gold standard for Maque Choux, frozen corn can be a good substitute when fresh corn isn’t in season or readily available. If using frozen corn, make sure to thaw it completely and drain off any excess water before adding it to the recipe. This will prevent the Maque Choux from becoming watery. Canned corn is generally not recommended as it tends to be softer and less flavorful than fresh or frozen. If you must use canned corn, drain it very well and perhaps sauté it for a bit longer to help evaporate some of the excess moisture.
2. Control the Heat to Your Liking: The jalapeño adds a pleasant kick to Maque Choux, but you can easily adjust the heat level to suit your preference. For a milder dish, remove the seeds and membranes from the jalapeño before dicing. The seeds and membranes are where most of the heat resides. For a spicier version, leave some or all of the seeds and membranes intact. You can also experiment with different types of peppers. For a milder flavor, consider using poblano peppers, which offer a smoky flavor with minimal heat. For more heat, you could add a pinch of cayenne pepper or a hotter pepper like serrano, but proceed with caution!
3. Cheese Please? (Optional but Delicious): While traditional Maque Choux doesn’t typically include cheese, a little cheese can add an extra layer of richness and flavor. If you’re a cheese lover, consider adding about 1/2 cup of shredded cheese during the last few minutes of cooking, after you’ve added the heavy cream. Good cheese choices include cheddar, Monterey Jack, pepper jack (for extra spice), or even a smoked Gouda. Stir the cheese in until it’s melted and incorporated into the creamy sauce. Cheese can make the Maque Choux even more decadent and comforting.
4. Herbaceous Harmony: While Creole seasoning provides the primary flavor base, fresh herbs can elevate your Maque Choux even further. Consider adding a tablespoon of chopped fresh herbs like thyme, parsley, or chives during the last 5 minutes of cooking or as a garnish. Thyme adds a warm, earthy note, parsley brings freshness, and chives offer a mild oniony flavor. Experiment with different herb combinations to find your favorite. You can also use a mix of fresh and dried herbs. If using dried herbs, add them earlier in the cooking process to allow their flavors to fully develop.
5. Make Ahead and Reheat Like a Pro: Louisiana Creamed Corn Maque Choux is a great make-ahead side dish. You can prepare it up to a day in advance and store it in an airtight container in the refrigerator. When you’re ready to serve, gently reheat it on the stovetop over low heat, stirring occasionally, until heated through. You may need to add a splash of milk or cream if it becomes too thick during reheating. Reheating in the oven is also possible; cover the dish with foil and bake at 350°F (175°C) until heated through. Making it ahead of time can be a lifesaver when you’re entertaining or preparing a large meal, allowing you to focus on other dishes on the day of serving.

FAQ Section: Ingredients

Q1: Can I use frozen corn instead of fresh corn?

A: Yes, you can definitely use frozen corn if fresh corn is not available or in season. Frozen corn is a convenient and readily accessible alternative. For best results, thaw the frozen corn completely before using it in the recipe and drain off any excess water. Thawing prevents the Maque Choux from becoming watery during cooking. While fresh corn offers the best flavor and sweetness, good quality frozen corn will still produce a delicious Maque Choux.

Q2: What if I don’t have Creole seasoning? Can I substitute Cajun seasoning or something else?

A: Yes, if you don’t have Creole seasoning, you can use Cajun seasoning as a substitute. However, be aware that Cajun seasoning is often spicier than Creole seasoning. Start with a smaller amount of Cajun seasoning and add more to taste, as needed. If you don’t have either Creole or Cajun seasoning, you can create a DIY spice blend. A simple blend could include paprika, cayenne pepper, garlic powder, onion powder, dried oregano, dried thyme, and black pepper. Experiment with the ratios to find a flavor profile you enjoy. You can also use a general all-purpose seasoning blend, but it will lack the specific flavor nuances of Creole or Cajun seasoning.

Q3: Can I make this recipe vegetarian?

A: Absolutely! You can easily make Louisiana Creamed Corn Maque Choux vegetarian by omitting the bacon. Instead of cooking the vegetables in bacon grease, you can use olive oil or butter as your cooking fat. Olive oil will provide a healthier option, while butter will add richness and flavor. To compensate for the smoky flavor that bacon provides, you can add a touch of smoked paprika to the vegetable mixture along with the Creole seasoning. This will help mimic some of that smoky depth. The rest of the recipe can remain the same, using all the other delicious vegetables, cream, and seasonings.

Q4: Can I make this recipe dairy-free or vegan?

A: Yes, you can adapt this recipe to be dairy-free or even vegan with a few substitutions. For a dairy-free version, replace the heavy cream with full-fat coconut cream or cashew cream. Coconut cream will impart a subtle coconut flavor, while cashew cream has a more neutral taste. Ensure you use full-fat versions for the best creamy texture. For a vegan version, in addition to substituting the cream, you’ll also need to address the bacon. Omit the bacon entirely and use olive oil as your cooking fat. You can enhance the smoky flavor with smoked paprika, as mentioned earlier. Double-check your Creole seasoning to ensure it doesn’t contain any hidden dairy ingredients if you are strictly vegan.

Q5: Can I add other vegetables to this Maque Choux?

A: Yes, feel free to get creative and add other vegetables to your Louisiana Creamed Corn Maque Choux! Maque Choux is a very adaptable dish. Good additions include okra (especially if you want to lean into the Southern vegetable vibe), diced tomatoes (add them when you add the cream), green bell pepper (for a slightly different bell pepper flavor profile), or even a bit of finely diced celery for extra aromatics. Remember to adjust the cooking time slightly if you add more vegetables, ensuring they are all cooked through and tender. Adding extra vegetables can make the Maque Choux even more nutritious and hearty. Just be mindful of maintaining the balance of flavors; don’t add so many vegetables that you lose the focus on the sweet corn and Creole seasoning.

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