Mardi Gras Maque Choux Corn (Print Version)
A vibrant Louisiana classic, this Maque Choux features sweet corn, bell peppers, and Cajun spices, bursting with Southern charm.
# What You Need:
→ Produce
01 - 4 cups fresh or frozen corn kernels
02 - 1 medium red bell pepper, diced
03 - 1 medium green bell pepper, diced
04 - 1 medium yellow onion, diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
07 - 2 green onions, sliced, for garnish
08 - 2 tablespoons fresh parsley, chopped
→ Fats and Liquids
09 - 3 tablespoons unsalted butter
10 - 2 tablespoons vegetable oil
11 - ½ cup heavy cream (optional)
→ Seasonings
12 - 1 teaspoon Cajun seasoning
13 - ½ teaspoon smoked paprika
14 - ½ teaspoon salt, or to taste
15 - ¼ teaspoon black pepper
16 - ¼ teaspoon cayenne pepper (optional)
# Directions:
01 - In a large skillet or Dutch oven, heat the unsalted butter and vegetable oil over medium heat until melted and shimmering.
02 - Add the diced yellow onion, red bell pepper, green bell pepper, and celery stalks to the skillet. Sauté for 5 to 7 minutes, or until the vegetables have softened and become fragrant.
03 - Stir in the minced garlic and cook for an additional 1 minute, allowing its aroma to develop.
04 - Incorporate the corn kernels and season thoroughly with Cajun seasoning, smoked paprika, salt, black pepper, and cayenne pepper (if desired). Continue to cook, stirring frequently, for 10 to 12 minutes until the corn is tender and lightly caramelized.
05 - For a richer, creamy texture, stir in the heavy cream and cook for an additional 2 to 3 minutes.
06 - Remove the skillet from the heat and stir in the freshly chopped parsley.
07 - Garnish the Maque Choux with sliced green onions and serve hot.
# Expert Tips:
01 -
- It's surprisingly quick to pull together, making it perfect for a weeknight side dish that feels special.
- You'll feel like you've been transported straight to a bustling Louisiana kitchen with every spoonful.
02 -
- Don't skimp on the sautéing time for the bell peppers and onions; letting them soften properly is key to building that foundational flavor and tender texture.
- While tempting, don't overcrowd your pan when cooking the corn, or it'll steam instead of getting those lovely caramelized bits that add so much depth.
03 -
- Always taste your Maque Choux before serving and adjust the salt and pepper – and especially the Cajun seasoning – to your liking; flavors mellow and meld as it cooks.
- To get that beautiful caramelization on the corn without overcooking the vegetables, make sure your pan is good and hot before adding the corn, and don't stir it too frequently at first, letting it sit undisturbed for a minute or two.