Corn Maque Choux Recipe

Corn maque choux is a traditional Cajun and Creole side dish in Louisiana — and despite its French origin maigre chou meaning "thin cabbage," there's no cabbage to be found.

Instead, it’s a succotash-style dish featuring fresh corn, often cut straight off the cob and then sautéed with onions, bell peppers and celery — the "holy trinity" of Cajun and Creole cooking.

This recipe makes 8 to 10 servings.

Ingredients for corn maque choux:

• 3 slices bacon
• 1 tablespoon unsalted butter
• 1 cup diced red bell pepper
• ¾ cup diced red onion
• ¾ cup diced celery
• 4 cups fresh corn kernels (about 8 ears)
• 2 cloves garlic, sliced
• ¾ cup heavy whipping cream
• ¾ teaspoon kosher salt, plus more to taste
• ½ teaspoon ground black pepper, plus more to taste
• ¼ teaspoon cayenne pepper
• Garnish: fresh oregano leaves

Instructions for preparing corn maque choux:

1. In a large skillet, cook bacon over medium-high heat until crisp, 7 to 8 minutes. Remove using a slotted spoon and let drain on paper towels, reserving 2 tablespoons drippings in skillet.
2. Add butter to drippings and heat over medium heat until butter is melted. Add bell pepper, onion and celery; cook, stirring occasionally, for 4 to 5 minutes. Add corn and garlic, and cook, stirring frequently, until vegetables are tender, 5 to 6 minutes. Add cream, salt, black pepper and cayenne and cook, stirring frequently, until cream has reduced slightly, 3 to 4 minutes.
3. Crumble bacon and stir into corn mixture. Season to taste with salt and black pepper. Garnish with oregano, if desired.

This recipe was provided by Louisiana Cookin' Magazine.

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