Creole Corn Maque Choux (Printable)
A vibrant Louisiana dish with sweet corn, peppers, and tomatoes simmered in a creamy, spiced sauce.
# What You'll Need:
→ Vegetables
01 - 4 cups fresh corn kernels (approximately 5 ears) or 3 cups frozen corn, thawed
02 - 1 medium onion, finely chopped
03 - 1 green bell pepper, diced
04 - 1 red bell pepper, diced
05 - 2 medium ripe tomatoes, diced
06 - 2 cloves garlic, minced
→ Fats
07 - 2 tablespoons unsalted butter
08 - 1 tablespoon vegetable oil
→ Liquids
09 - 1/2 cup heavy cream or half-and-half
→ Spices & Seasonings
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon cayenne pepper (optional, adjust to taste)
12 - 1 teaspoon kosher salt
13 - 1/2 teaspoon freshly ground black pepper
→ Garnish
14 - 2 tablespoons chopped fresh parsley or green onions
# How-To Steps:
01 - In a large skillet or Dutch oven, heat butter and oil over medium heat until melted and shimmering.
02 - Add the onion, green bell pepper, and red bell pepper. Sauté for 4–5 minutes until softened.
03 - Stir in the garlic and cook for 30 seconds until fragrant.
04 - Add the corn kernels and tomatoes. Sauté for 5–7 minutes until the corn is tender and tomatoes begin to break down.
05 - Sprinkle in smoked paprika, cayenne pepper (if using), salt, and black pepper. Stir well to combine.
06 - Pour in the heavy cream, reduce heat to low, and simmer for 5–7 minutes, stirring occasionally, until the mixture is creamy and slightly thickened.
07 - Taste and adjust seasoning as needed. Remove from heat, garnish with chopped parsley or green onions, and serve warm.
# Expert Advice:
01 -
- The way the cream marries with the sweet corn creates this incredible richness that still feels light enough for summer
- Its one of those rare side dishes that actually steals the show, with colors vibrant enough to make any table look like a celebration
02 -
- Don't rush the cream reduction step—this is where the sauce transforms from separate ingredients into something that feels greater than the sum of its parts
- The sugar in fresh corn naturally caramelizes if you let it, which is why high heat early on creates those irresistible blistered spots everyone fights over
03 -
- Scrape the corn cobs after cutting off the kernels—those milky bits add incredible sweetness and body to the dish
- Use a mix of red and green bell peppers for the prettiest presentation, though all green works in a pinch