Name: Louisiana Creamed Corn Maque Choux Recipe
Ingredients: 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.

Ingredients

Scale

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.

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Instructions

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.

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.

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.

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.

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.

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.

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.

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

Serving Size: One Normal Portion
Calories: 390 kcal