Creole Corn Maque Choux

The first time I had maque choux was at a tiny hole-in-the-wall restaurant in New Orleans, where the owner's grandmother hovered over the stove and insisted I call it 'mock shoe.' I've been mispronouncing it ever since, but somehow that makes the dish feel like mine. Something about how the corn kernels blister in the pan while the cream bubbles up into this velvety sauce just feels like home, even if my home has never been anywhere near Louisiana.

Last summer I made this for a backyard cookout where half the guests claimed they hated cooked corn. I watched skeptically as they went back for seconds, then thirds, until the pan was scraped clean and someone was actually wiping the creamy remnants with a piece of bread. That's when I knew this wasn't just a recipe—it was a converter.

Ingredients

• Fresh corn kernels: Fresh corn cuts into creamy sweet bursts that frozen can't quite match, but I've made this in January with frozen and it still brings people to the table
• Butter and oil: The combination prevents burning while giving you that buttery richness that makes this dish sing
• Heavy cream: This is what transforms it from vegetable sauté to the luscious Creole classic that deserves its storied name
• Smoked paprika: Adds this subtle depth that makes people ask what's in there without being able to put their finger on it
• Fresh tomatoes: They break down into the sauce creating little pockets of brightness that cut through the cream

Instructions

Get your pan ready:

Melt the butter with oil in your largest skillet over medium heat until the surface shimmers and tiny bubbles appear around the butter solids

Build the foundation:

Toss in your onions and both bell peppers, letting them soften until they smell sweet and translucent, about five minutes

Add the aromatics:

Stir in the garlic for just thirty seconds until fragrant, being careful not to let it brown or turn bitter

Bring in the stars:

Add your corn kernels and diced tomatoes, letting everything cook until the corn turns slightly golden and tomatoes start collapsing into the mix

Season it right:

Sprinkle in your smoked paprika, cayenne if you're feeling brave, plus salt and pepper, stirring until the spices bloom and fill the kitchen

Create the magic:

Pour in the cream, reduce heat to low, and let everything simmer gently until the sauce thickens slightly and coats each kernel

Finish it:

Taste, adjust seasoning if needed, then sprinkle with fresh parsley before bringing the whole gorgeous pan to the table

Save

My friend's Louisiana-born father took one bite and quietly told me it tasted like Sunday supper at his grandmother's house. I've never received a higher compliment, and honestly, that moment made all the recipe testing worth it.

Making It Your Own

I've found that adding a splash of hot sauce right at the end creates this lovely heat that builds rather than overwhelms. Sometimes I toss in some andouille sausage when I want to make it a full meal, and once I stirred in some shrimp during the last two minutes just until they turned pink. The base recipe is forgiving enough that it welcomes these variations while remaining utterly itself.

Timing Is Everything

This dish is at its absolute peak the moment it comes off the heat, when the cream is still velvety and each kernel holds its perfect bite. That said, I've served it room temperature at picnics where people still raved. If you need to reheat it, do it gently with a tiny splash more cream to bring it back to life.

Serving Suggestions

There's something about maque choux that makes it the perfect companion to almost anything grilled. I've plated it alongside spiced shrimp, served it over blackened catfish, and even eaten it straight from the pan for lunch when nobody was watching. The sweetness plays beautifully with heat, making it ideal next to jerk chicken or spicy sausages.

• Don't skip the fresh herbs at the end—they add this bright finish that cuts through the richness
• If making ahead, undercook slightly since it will continue cooking when you reheat
• The leftovers make an incredible breakfast base, topped with a fried egg and hot sauce

Save

Whether you're calling it mock shoe or maque choux, this dish has a way of making any meal feel like a celebration worth gathering around.

Recipe FAQs

→ What is Maque Choux?

Maque Choux is a traditional Creole dish featuring sweet corn cooked with bell peppers, tomatoes, and seasonings simmered in a creamy sauce.

→ Can I use frozen corn for this dish?

Yes, frozen corn can be substituted for fresh corn; just ensure it is thawed before cooking for best texture.

→ How can I make this dish dairy-free?

Replace butter with plant-based oil and use coconut cream or a dairy-free cream alternative to keep it creamy and rich.

→ What spices enhance the flavor of Maque Choux?

Smoked paprika, cayenne pepper, salt, and black pepper provide a smoky, subtly spicy depth to the dish.

→ What foods pair well with Maque Choux?

It complements grilled meats, fried fish, or can be enjoyed as a flavorful vegetarian side with various Southern dishes.

→ How long does it take to prepare Maque Choux?

Preparation takes about 15 minutes, with 25 minutes of cooking, totaling roughly 40 minutes for a rich, tender dish.