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 red bell pepper, diced
• ¾ cup red onion, diced
• ¾ cup celery, diced
• 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
• Fresh oregano leaves, to garnish

Instructions for preparing corn maque choux:

1. In a large skillet, cook bacon over medium-high heat until crisp, 7 to 8 minutes. Using a slotted spoon, remove and let drain on paper towels. Reserve 2 tablespoons drippings.
2. Return drippings to skillet, add butter and heat over medium. Once the butter is melted, add bell pepper, onion and celery. Cook, stirring occasionally, for 4 to 5 minutes. Add corn and garlic, and cook until vegetables are tender, 5 to 6 minutes. Add cream, salt, black pepper and cayenne and cook 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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