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

Scale

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