Creole Corn Maque Choux (Print View)
Vibrant Louisiana dish of sweet corn sautéed with peppers, onions, tomatoes and Creole spices for an easy Southern side.
# Ingredient List:
→ Vegetables
01 - 4 cups fresh corn kernels, about 6 ears or frozen thawed
02 - 1 large onion, finely chopped
03 - 1 green bell pepper, diced
04 - 1 red bell pepper, diced
05 - 2 medium tomatoes, seeded and diced
06 - 2 celery stalks, finely chopped
07 - 2 cloves garlic, minced
08 - 2 green onions, sliced plus more for garnish
→ Fats
09 - 3 tablespoons unsalted butter
10 - 2 tablespoons vegetable oil
→ Spices and Seasonings
11 - 1 teaspoon Creole seasoning
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon salt or to taste
14 - 1/4 teaspoon black pepper
15 - Pinch of cayenne pepper optional for heat
→ Liquids
16 - 1/2 cup heavy cream optional for richness
17 - 1/4 cup water or vegetable broth
# How to Make:
01 - In a large skillet over medium heat, melt the butter with the oil until combined and shimmering.
02 - Add the onion, bell peppers, and celery to the skillet. Sauté for 5 to 6 minutes until softened and fragrant.
03 - Stir in the garlic and cook for 1 minute until aromatic.
04 - Add the corn, tomatoes, and green onions to the skillet. Cook, stirring often, for 8 to 10 minutes until the corn is tender and the tomatoes have broken down slightly.
05 - Sprinkle in the Creole seasoning, smoked paprika, salt, black pepper, and cayenne if using. Mix well to distribute seasonings evenly.
06 - Pour in the heavy cream and water or broth, stirring to combine. Let simmer for 5 to 7 minutes until the mixture is creamy and heated through.
07 - Taste the maque choux and adjust seasoning as needed for salt, spice, and heat.
08 - Transfer to a serving dish and garnish with additional sliced green onions before serving.
# Expert Advice:
01 -
- The combination of fresh corn with the trinity of Creole vegetables creates layers of flavor that make ordinary corn seem boring by comparison.
- Its incredibly versatile - Ive served it alongside everything from grilled chicken to jambalaya, and it always steals the spotlight.
02 -
- The corn will release its own starch as it cooks, so dont worry if the mixture seems too watery at first - it will thicken naturally.
- If using frozen corn, dont thaw it completely or youll lose some of the natural juices that add flavor.
03 -
- Use the back of your knife to scrape the corn cobs after cutting off the kernels - that milky liquid is pure gold for adding natural thickness and sweetness.
- Let the finished dish rest off the heat for about 5 minutes before serving to allow the flavors to settle and the sauce to thicken perfectly.