Creole Corn Maque Choux

My grandmother introduced me to Maque Choux on a humid July afternoon in Baton Rouge, when the corn at the farmers market was so fresh the kernels practically burst at the slightest touch. She told me the secret was patience, letting everything simmer slowly until the cream married with the sweet corn juices. Now every summer I make a huge batch, and the smell of butter and bell peppers takes me straight back to her tiny kitchen with the windows propped open.

I once served this at a potluck where three people separately asked me for the recipe, and when I explained how simple it was, they looked at me like I was hiding something. The beauty of Maque Choux is that it feels fancy enough for Sunday supper but comes together on a random Tuesday without much fuss. My kids now argue over who gets to scrape the bottom of the pan.

Ingredients

• Fresh corn: Fresh corn really does make a difference here, but frozen works in a pinch, just let it thaw completely
• Butter: Use unsalted butter so you can control the seasoning
• Bell peppers: The combination of green and red peppers gives you both mild sweetness and color
• Heavy cream: This is what makes it restaurant quality, though whole milk works if you are watching calories
• Tomatoes: They break down and create this incredible sauce that clings to every kernel

Instructions

Melt your butter foundation:

Get your butter melted and shimmering in a large skillet over medium heat

Build your flavor base:

Add your onion, bell peppers, and celery, letting them soften until they are fragrant and translucent

Wake up the garlic:

Stir in your garlic for just one minute until you can smell it throughout the kitchen

Bring everything together:

Add your corn, tomatoes, and all those spices, mixing until everything is well coated

Add the creamy element:

Pour in your water or broth and that heavy cream, stirring until it starts to look velvety

Let it work its magic:

Lower your heat, cover, and let it simmer gently for about 20 minutes until everything is tender

Finish with brightness:

Stir in fresh parsley and those green onions right before serving

Save

This dish showed up at my engagement party because my then fiance now husband specifically requested it as his favorite thing I cook. Something about the combination of sweet corn and cream hits that comfort food spot that nothing else quite reaches.

Making It Your Own

The classic recipe is perfect as is, but I have learned that a pinch of smoked paprika or some crispy bacon on top takes it to another level entirely. You can also add shredded rotisserie chicken for a complete one pot meal.

Perfect Pairings

Maque Choux is incredibly versatile on the table. It holds its own next to grilled ribs or fried chicken, but I have also served it as a meatless main with a simple green salad and crusty bread for soaking up that cream sauce.

Make Ahead Magic

This recipe was practically made for meal prep. The flavors deepen overnight, and it reheats beautifully in the microwave or on the stove. I often make a double batch on Sunday and portion it out for easy lunches throughout the week.

• Store in airtight containers for up to 4 days in the refrigerator
• Freeze for up to 3 months if you want to stock up during peak corn season
• Add a splash of cream when reheating to bring back that silky texture

Save

There is something deeply satisfying about a dish that turns simple ingredients into something that feels like a hug on a plate. Every time I make Maque Choux, I am reminded that the best recipes are often the ones passed down hand to hand, kitchen to kitchen.

Recipe FAQs

→ Can I use frozen corn instead of fresh?

Yes, thawed frozen corn works well and provides similar sweetness and texture.

→ How long should I simmer the vegetables?

Simmer for 15-20 minutes until the vegetables become tender and the mixture is creamy.

→ What can I substitute for heavy cream?

Use whole milk for a lighter version or non-dairy cream for a vegan alternative.

→ How can I add smoky flavor to this dish?

Incorporate smoked paprika or roasted corn to enhance the smoky notes.

→ Is this dish gluten-free and vegetarian?

Yes, it is naturally gluten-free and vegetarian when prepared with plant-based butter and no bacon.

→ What garnishes complement this dish?

Fresh parsley and sliced green onions add brightness and a fresh finish.