Creole Corn Maque Choux (Printable)

A comforting Southern dish of sweet corn, bell peppers, and tomatoes cooked with aromatic spices.

# What You'll Need:

→ Vegetables

01 - 4 cups fresh corn kernels (approximately 6 ears) or frozen corn, thawed
02 - 1 large onion, finely chopped
03 - 1 medium green bell pepper, chopped
04 - 1 medium red bell pepper, chopped
05 - 2 celery stalks, diced
06 - 2 medium tomatoes, diced
07 - 2 cloves garlic, minced

→ Dairy

08 - 2 tablespoons unsalted butter

→ Spices & Seasonings

09 - 1 teaspoon salt
10 - ½ teaspoon freshly ground black pepper
11 - ½ teaspoon cayenne pepper (optional, for heat)
12 - ½ teaspoon paprika

→ Liquids

13 - ½ cup heavy cream (or whole milk for a lighter version)
14 - ¼ cup water or vegetable broth

→ Herbs

15 - 2 tablespoons chopped fresh parsley
16 - 2 green onions, sliced (for garnish)

# How to Make It:

01 - In a large skillet or Dutch oven, melt the butter over medium heat.
02 - Add the onion, bell peppers, and celery. Sauté until softened, about 5–6 minutes.
03 - Stir in the garlic and cook for 1 minute until fragrant.
04 - Add the corn, tomatoes, salt, black pepper, cayenne, and paprika. Mix well.
05 - Pour in the water (or broth) and heavy cream. Stir to combine.
06 - Reduce heat to low, cover, and simmer for 15–20 minutes, stirring occasionally, until the vegetables are tender and the mixture is creamy.
07 - Uncover and cook for an additional 2–3 minutes if you prefer a thicker consistency.
08 - Taste and adjust seasoning as needed.
09 - Stir in chopped parsley.
10 - Garnish with sliced green onions before serving.

# Expert Advice:

01 -
  • The heavy cream transforms ordinary corn into something velvety and luxurious
  • Its one of those rare dishes that actually tastes better the next day
  • Even corn skeptics ask for seconds after one bite
02 -
  • Resist the urge to crank up the heat, low and slow is what makes the sauce thicken properly
  • The mixture will look too liquid at first but will thicken beautifully as it simmers
03 -
  • Cut the corn off the cob directly into your skillet to catch all those milky juices
  • If using frozen corn, pat it dry before adding to prevent the dish from becoming too watery

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