Louisiana Creamed Corn Maque Choux Recipe
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If you thought creamed corn was just simple comfort food, wait until you try this Louisiana Creamed Corn Maque Choux Recipe. This dish takes the humble corn to dazzling new heights with a perfectly balanced blend of smoky bacon, sweet bell peppers, aromatic onions, and a spicy kick from jalapeño, all swirled into a creamy, luscious sauce that sings with Creole seasoning. It’s not just a side dish; it’s an unforgettable experience packed with Southern charm, vibrant colors, and flavors that dance on your palate. This recipe delivers warmth, zest, and satisfaction in every bite, promising to become a cherished favorite at your table in no time.
Ingredients You’ll Need
Gathering the right ingredients is key to capturing the true essence of this Louisiana Creamed Corn Maque Choux Recipe. Each one plays a vital role—the rich bacon fat builds the foundation, fresh corn brings sweetness and texture, and the Creole seasoning ties it all together with a spirited hug of flavor.
- 3 slices thick cut bacon: Thick-cut bacon lends deep smoky richness and its rendered fat creates the perfect base for sautéing the vegetables.
- 4 ears of corn: Fresh, sweet corn kernels and the prized “corn milk” scraped from the cob provide the star sweetness and natural creaminess.
- 1 medium red bell pepper, diced: Adds vibrant color and a gentle sweetness that balances the dish brilliantly.
- 1 medium sweet onion, diced: Sweet onions melt into the mixture, lending savory depth without overpowering the flavor.
- 1 large jalapeño, diced: Brings a signature spicy heat—adjust by removing seeds for milder flavor or adding more for a bold kick.
- 2 tablespoons flour: Coats the vegetables and thickens the creamy sauce to perfection.
- 2 teaspoons Creole seasoning: The soul of the recipe, this spice blend injects smoky, herbaceous warmth and subtle heat.
- 1 teaspoon sugar (optional): Enhances the natural sweetness of the corn and rounds out the savory spices.
- 1 cup heavy cream: Infuses the dish with luscious creaminess that makes each bite silky and indulgent.
- Salt & pepper to taste: Essential for seasoning throughout to bring all flavors into perfect harmony.
- Green onion, for garnish: Freshly chopped, it adds a pop of color and mild onion flavor finishing touch.
How to Make Louisiana Creamed Corn Maque Choux Recipe
Step 1: Cook the bacon and prepare the base
Start by crisping up your thick-cut bacon in a skillet over medium heat, allowing it to release its delicious fat. This rendered bacon grease is your flavor powerhouse and will be used to sauté the vegetables, so don’t discard it! Once crispy, remove the bacon to drain on paper towels and roughly chop it for topping later. Keep about 2 tablespoons of that bacon grease in the pan to ensure the perfect smoky base without greasiness.
Step 2: Prep the corn and vegetables
Carefully cut the kernels from the ears of corn, then use a knife or vegetable peeler to scrape down the cobs to collect the precious “corn milk.” This step is a game-changer, adding natural starch and flavor for a creamy texture without extra cream. Combine these kernels and corn milk with diced red bell pepper, sweet onion, and jalapeño in a large mixing bowl. Toss them with the flour, Creole seasoning, and optional sugar until all ingredients are evenly coated.
Step 3: Sauté the vegetable mixture
With your skillet set back to medium heat, add the coated corn and veggie mixture to the hot bacon grease. Stir frequently for 3 to 5 minutes as the veggies soften and the flour cooks through, releasing wonderful aromas. This caramelization step unlocks the natural sweetness of the onions and peppers while developing a warm depth of flavor to build your Maque Choux.
Step 4: Simmer with cream
Lower the heat and stir in the heavy cream until fully combined. Cover the skillet and let it gently simmer for 25 to 30 minutes, stirring occasionally. As it simmers, the sauce thickens into a dreamy, velvety creaminess, with the vegetables becoming tender and infused with rich, savory-sweet flavors. Keep an eye on the consistency and prevent sticking by stirring every so often.
Step 5: Season to perfection and finish
Once thick and creamy, remove the skillet from heat and taste your Maque Choux. Add salt and pepper gradually, mindful of the bacon’s natural savoriness, until perfectly balanced. Transfer to a serving dish, sprinkle generously with the chopped crispy bacon, and garnish with fresh green onions for a burst of color and freshness.
How to Serve Louisiana Creamed Corn Maque Choux Recipe
Garnishes
The signature bacon topping is essential for that inviting, smoky crunch, while chopped green onions add a crisp, vibrant pop that brightens this rich dish. For an extra flair, fresh herbs like parsley or chives provide an aromatic lift and gorgeous presentation.
Side Dishes
This Louisiana Creamed Corn Maque Choux Recipe pairs beautifully with grilled meats, smoky barbecue fare, fried chicken, and seafood delights like blackened catfish or shrimp Creole. It also shines as a unique and colorful addition to holiday spreads, serving up a luscious alternative to classic creamed corn.
Creative Ways to Present
Serve this Maque Choux in a rustic cast-iron skillet at the table for a warm, communal feel or spoon it elegantly into colorful ramekins for a refined touch. Consider layering it atop grilled polenta rounds or stuffing it into bell peppers for an inventive, eye-catching side that’s sure to wow guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover Louisiana Creamed Corn Maque Choux in an airtight container in the refrigerator. It keeps well for up to 3 days, allowing you to enjoy those vibrant Creole flavors even after the initial meal.
Freezing
This dish freezes reasonably well. Transfer cooled Maque Choux to a freezer-safe container and freeze for up to 2 months. To maintain the creamy texture, thaw it gently in the refrigerator overnight before reheating.
Reheating
Reheat leftovers over low heat on the stove, stirring often to prevent scorching. Add a splash of milk or cream if the sauce thickens too much during storage. Alternatively, reheat covered in the oven at 350°F until warmed through, keeping it moist and delicious.
FAQs
Can I use frozen corn instead of fresh corn?
Absolutely! Frozen corn works well when fresh corn isn’t available. Just be sure to thaw it completely and drain any excess water to prevent the Maque Choux from becoming watery. While fresh corn offers the best sweetness and texture, quality frozen corn will still create a tasty dish.
What if I don’t have Creole seasoning? Can I substitute Cajun seasoning or another spice blend?
You can use Cajun seasoning as a substitute, but keep in mind it tends to be spicier and more assertive than Creole seasoning. Start with less and adjust overall heat to your liking. Alternatively, a homemade blend of paprika, cayenne, garlic powder, onion powder, oregano, thyme, and black pepper can replicate the flavors beautifully.
Can I make this recipe vegetarian?
Yes! Simply omit the bacon and sauté the vegetables in butter or olive oil instead of bacon grease. To mimic the smoky depth bacon provides, add a pinch of smoked paprika to the dish. The rest of the recipe stays the same, delivering all the wonderful flavors without meat.
Is there a dairy-free or vegan option?
Definitely! Replace the heavy cream with full-fat coconut cream or cashew cream for a dairy-free version. For vegan, omit the bacon and use olive oil plus smoked paprika for smokiness. Ensure your Creole seasoning is free of animal products to keep it vegan-friendly.
Can I add other vegetables to Louisiana Creamed Corn Maque Choux Recipe?
Yes, feel free to get creative. Okra, diced tomatoes, green bell pepper, or celery can be wonderful additions. Just adjust cooking times accordingly and keep the balance of sweet corn and Creole seasoning as the star flavors.
Final Thoughts
This Louisiana Creamed Corn Maque Choux Recipe is a shining example of how vibrant, bold flavors can elevate a simple vegetable side dish into a stunning culinary star. Whether you’re looking to impress at a holiday dinner or simply jazz up your weeknight meal, this recipe offers creamy, smoky, and spicy goodness that’s downright addictive. Give it a try—you’ll find yourself coming back again and again to savor this Southern treasure!
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Louisiana Creamed Corn Maque Choux Recipe
- Total Time: 40 minutes
- Yield: 5 servings 1x
- Diet: Low Salt
Description
Louisiana Creamed Corn Maque Choux is a vibrant and flavorful Southern side dish that transforms ordinary creamed corn into a rich, spicy, and creamy delight. Featuring fresh sweet corn, smoky bacon, jalapeño heat, and authentic Creole seasoning, this dish is both comforting and exciting, perfect for complementing a variety of Cajun or Southern-inspired meals. Creamy yet textured, with a balance of sweetness and spice, it’s a delicious twist on classic creamed corn that adds Southern charm to your dinner table.
Ingredients
Main Ingredients
- 3 slices thick-cut bacon
- 4 ears of fresh corn (kernels removed and corn milk scraped)
- 1 medium red bell pepper, diced
- 1 medium sweet onion (or yellow onion), diced
- 1 large jalapeño, diced (seeds removed for milder heat or kept for spicier)
- 2 tablespoons all-purpose flour
- 2 teaspoons Creole seasoning (or your favorite Cajun seasoning)
- 1 teaspoon sugar (optional)
- 1 cup heavy cream
- Salt and freshly ground black pepper to taste
Garnish
- Chopped crispy bacon (reserved from main cooking)
- Chopped green onions (scallions), optional
Instructions
- Cook the bacon: Place thick-cut bacon slices in a large skillet over medium heat. Cook until crispy and fat is rendered, about 5-7 minutes. Remove bacon and drain on paper towels. Retain bacon grease in skillet.
- Prepare bacon and bacon grease: Rough chop cooled bacon slices. Pour off all but 2 tablespoons of bacon grease from skillet. If less than 2 tablespoons remain, add olive oil or butter to reach that amount.
- Prepare the corn: Cut kernels from each ear of corn with a sharp knife. Using a vegetable peeler or the back of the knife, scrape down each cob to collect corn milk and bits. Set aside corn kernels and milk.
- Combine vegetables and seasonings: In a large bowl, mix corn kernels and corn milk, diced red bell pepper, diced onion, and diced jalapeño. Sprinkle flour, Creole seasoning, and sugar over the vegetables and toss well to coat evenly.
- Sauté the vegetables: Heat skillet with bacon grease over medium heat until shimmering. Add vegetable mixture and sauté 3-5 minutes, stirring frequently to caramelize and cook flour, preventing sticking.
- Simmer and cream: Reduce heat to low. Pour heavy cream over the vegetables and stir to combine. Cover skillet and let simmer for 25-30 minutes, stirring occasionally, until thickened and creamy.
- Finish and season: Remove skillet from heat. Season with salt and pepper gradually to taste, keeping in mind the saltiness of bacon.
- Serve: Transfer to serving dish and top with chopped crispy bacon. Garnish with chopped green onions if desired. Serve hot alongside your favorite Cajun or Southern dishes.
Notes
- Fresh corn is preferred for best flavor; frozen corn can be used if thawed and drained thoroughly. Canned corn is not ideal.
- Adjust jalapeño heat by removing seeds for milder or keeping seeds for spicier Maque Choux.
- Vegetarian option: omit bacon, sauté vegetables in olive oil or butter, and add smoked paprika for smoky flavor.
- Dairy-free/vegan option: substitute heavy cream with coconut cream or cashew cream, omit bacon, use olive oil, and ensure Creole seasoning is dairy-free.
- Optional cheese addition: stir in ½ cup shredded cheddar, Monterey Jack, or pepper jack near end of cooking for extra richness.
- Make ahead: prepare in advance and reheat gently on stovetop or oven with added splash of milk or cream if needed.
- Garnish with fresh herbs like parsley, thyme, or chives for additional flavor complexity.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Sautéing and Simmering
- Cuisine: Louisiana / Cajun Creole
Nutrition
- Serving Size: Approximately 1/2 cup
- Calories: 390 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.4 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 75 mg
Keywords: Louisiana Creamed Corn, Maque Choux, Creole Corn Recipe, Cajun Side Dish, Southern Cooking, Creamed Corn with Bacon, Spicy Corn Side, Southern Comfort Food
