Maque Choux is a creamy, spicy Cajun side dish made of corn, onions, red and green bell peppers, garlic, heavy cream, and Cajun spices.
Maque Choux is the second recipe in our Mardi Gras Menu for those of you who, like me, can’t make it to New Orleans for Mardi Gras. However, this Cajun side dish is so delicious and popular that you will want to serve it year round.
What Is Maque Choux?
Maque Choux (pronounced “mock shoe”) is a popular side dish in Southern Louisiana. It is thought that the name might be a French interpretation of an American Indian name.
You will see Moque Choux on the menu of many New Orleans restaurants. It consists of corn, green and red bell peppers, onions, garlic, and maybe some cayenne pepper.
In my recipe, I use cream, onions, garlic, as well as red and green bell peppers along with black pepper, and a little cayenne.
Tips For Perfect Maque Choux
- If fresh corn is available, use fresh corn.
- Sauté the onions and bell peppers in butter until they are soft and tender. You don’t want crispy vegetables in this dish.
How To Make Maque Choux
This Maque Choux recipe requires some chopping, but other than that, it is really a very easy and flavorful Cajun side dish.
What Ingredients Do I Need To Make Maque Choux?
You will need the following ingredients on hand to make this Maque Choux recipe. All are commonly found at the grocery store.
- Corn – Ideally, if you have fresh corn available, I recommend using fresh corn. However, if not, frozen corn would be the next best option. Be sure to thaw the frozen corn before cooking. However, canned corn would work just fine as well. Just don’t use creamed corn in this recipe.
- Green Bell Pepper – This is so important in this dish to give it the taste and color of the dish.
- Red Bell Pepper – This sweet red pepper really gives this dish a pop of color.
- Onion – A Yellow onion works well in this side dish with its spicy, complex, pungent flavor.
- Garlic – Minced garlic is a must to give the dish that additional punch of flavor.
- Cream – Heavy cream adds a bit of creaminess to this bold dish. To lighten it up a little you could use Half & Half (half milk/half cream) instead.
- Cayenne – This kicks up the spice level to make the dish a little (or a lot) spicy depending on how spicy you like it. You could also add Cajun Seasoning in lieu of the Cayenne.
- Oil – This is needed to saute the onion and red and green bell peppers. You can use olive oil or your favorite oil. Butter also works well too.
- Salt and Pepper – Salt and pepper to taste.
How To Cook Maque Choux
- Saute your onions and bell peppers in oil in a skillet. Cook until the onion is translucent.
- Add the garlic and cook for about 2 minutes or so. Be careful to not burn the garlic. It cooks very quickly.
- Add in the thawed corn and season with salt, pepper, and cayenne or Cajun Seasoning. Cook for about 5 minutes.
- Pour in the heavy cream and bring to a boil. Then reduce heat and simmer until the cream thickens up, about 5 minutes.
- Pour into a serving dish and serve hot.
When To Serve Maque Choux?
Maque Choux has a distinctive Cajun taste and is a perfect Cajun side dish to serve on Fat Tuesday or Mardi Gras in February of each year.
However, Maque Choux is so delicious, it can be served all year-round. It is especially delicious during the summer when fresh corn is in season.
Can Frozen Corn Be Used in Maque Choux?
Ideally, it is best with fresh corn, but since that is not always available, it can be made with frozen, which is what I used in this recipe, and it was delicious.
Can You Freeze Maque Choux?
After the Maque Choux is completely cooled, then spoon into a freezer-safe air-tight container to freeze until ready to serve.
What To Do With Leftover Maque Choux?
- Make Instant Pot Corn Chowder, a creamy, comforting summer soup.
What To Serve With Maque Choux?
Looking For More Cajun Recipes?
- Blackened Salmon – My Cajun Blackened Salmon recipe is a delicious, quick and easy, hugely flavorful, mildly spicy salmon filet that can be on the dinner table in less than 30 minutes.
- Baked Chicken Creole – is a boldly flavored baked chicken dish with chicken, tomatoes, onions, bell peppers, celery, and garlic.
Looking For More Corn Recipes?
- Mexican Street Corn Salad – takes a popular Mexican street food and serves it in a bowl, instead of as corn on the cob, and covers it with a fantastic chili lime cream sauce and cotija cheese.
- Homemade Creamed Corn with Jalapeno and Bacon – Creamy sweet corn goes so well with the smoky flavor of bacon, and the added kick of the jalapeno.
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- 1 tablespoon olive oil
- 1 package 12 ounces frozen corn
- 1/2 sweet onion chopped
- 1/2 green bell pepper chopped
- 1/2 red bell pepper chopped
- 1 tablespoon minced garlic
- Salt and freshly-ground black pepper
- 1/2 cup heavy cream or half and half
- pinch of cayenne optional
- In a large skillet heat oil over medium heat, add oil, onions and bell peppers.
- Cook until onion is clear. Stir in garlic and cook for about 1 minute.
- Add in corn. Season to taste with salt and pepper, and cayenne, if desired. Cook 1 to 2 minutes.
- Pour in cream or half and half, bring to a boil, reduce heat and simmer until cream reduces and slightly thickens, about 5 minutes.
- Pour into a serving dish. Garnish with red and green bell peppers and onions.
Originally published February 28, 2014. Updated with new photos on June 10, 2020. Old photos are below.