Easy Maque Choux Recipe: Traditional Cajun Corn Dish (2 Ways)

Have you heard of maque choux? This beloved Cajun corn dish is the perfect way to showcase summer’s fresh produce. Made with sweet corn, bell peppers, and onions, this easy maque choux recipe is a creamy, flavorful side dish that’s practically summer on a plate. I’m sharing two delicious versions of this traditional Louisiana recipe, plus five compelling reasons why maque choux should become your go-to summer side dish.

Maque choux is usually served as an accompaniment; however, it can also act as a base for the main meal.

My favorite way to serve maque choux is as a side dish, but you can add local ingredients such as bite-sized portions of chicken or crawfish. Shrimp is often added in the later stages of cooking as well.

If you’ve never heard of maque choux, then definitely stick around and read all about this delicious regional dish.

Maque Choux: 5 Reasons Why You Should Make this Recipe

1. it’s full of summer vegetables – like corn, tomatoes and okra
2. it’s an easy, one-pan preparation
3. it’s perfect for a crowd – easily doubled or tripled
4. it’s pretty
5. it’s delicious

Maque Choux FAQ

• First, how do you say maque choux?

“Mock or mack Shoe” (It rhymes with ah choo.)

• Where did Maque Choux come from?

It’s a traditional dish of southern Louisiana, a blend of Creole and American Indian cooking.  The name likely comes from a French interpretation of the Native American name.

• What is in Maque Choux?

It always contains corn and okra, green bell pepper, onion, and sometimes garlic and celery.

• How is Maque Choux made?

Traditionally, the ingredients are braised in a pot. Historically, bacon grease was used for the braising stage, although various combinations of oil, butter and cream may be substituted.

The vegetables are then left to simmer until they reach a tender consistency, with chicken stock or water added as necessary.

The dish is finished with salt and black pepper. Some cooks include hot sauce and a bit of sugar for greater complexity.

• Can Maque Choux be made ahead?

Yes, you can make the dish, refrigerate and then slowly reheat in a skillet.

• Can the recipes be doubled or tripled?

Yes, this dish is easily made for a crowd. Be prepared for people wanting to go back for more.

This post contains affiliate links to products used to create this project. If you should order any item from this site, I may receive compensation, but you do not pay a penny more. Your purchase is greatly appreciated as it helps support the continued publication of this site.

Why is Maque Choux Such a Favorite?

I love it, not only for the reasons listed above but because it’s so open to creativity, to what you have on hand. It doesn’t take a whole of anything, just a little bit of this and that to combine for great flavor, texture and eye appeal.

One of its best characteristics? It’s a make-ahead side dish.

I’m going to share with you 2 – yes 2 – versions: one a favorite one-pot side dish and the other a new variation.

Maque Choux – Version 1

Here’s the flavorful summer recipe that I’ve been using for several years. It relies on its meaty flavor from spicy smoked sausage. I found it in Southern Living Magazine. I did change the original green bell pepper to red bell pepper.

this Idea.

Preparing to Make Maque Choux with Andouille Sausage and Okra

Maque Choux always begins with fresh sweet corn kernels removed from the cob. You can use thawed frozen corn, but fresh is so easy to prepare, it’s my choice.

TIP: To remove the kernels, place a cutting board on a sheet of parchment paper inside a sheet pan. To see How to Remove the Corn Kernels, check this recipe for Summer Creamed Corn.

TIP: During summer, I buy extra corn on the cob, remove the kernels, and put them in freezer bags.

Dice, chop, and measure all your ingredients.

To see How to Dice the Red Bell Pepper, check this recipe for Jalapeño Cornbread.

Steps to Make Maque Choux Version 1

NOTE: For this recipe, I halved the recipe for Sweet Shark and me.

Step 1 – Heat your skillet to medium and add the crumbled andouille sausage. Stir occasionally to cook the sausage until lightly browned and no red remains, about 6 – 8 minutes.

Step 2 – Add the corn, red bell pepper, diced onion, thyme, salt and minced garlic.

Step 3 – Stir to combine and cook until vegetables are softened, about 6 – 8 minutes.

Step 4 – Add the cream and cayenne and stir. Bring the mixture to a boil over medium-high heat. Then reduce the heat to a medium. Simmer, stirring until slightly thickened, about 5-6 minutes.

Finally, taste and season the maque choux with kosher salt and pepper.

NOTE: Over the years, I have also substituted milk or half and half for the cream, whichever I had on hand, to the maque choux as it cooked. It gives a lighter, tender, and creamier texture. I also have added just a pinch of sugar.

TIP: If you want more heat, add a few drops of Tabasco.

For this meal, we served the maque choux with pan-roasted halibut. It was so delicious, we went back for seconds.

Get the full recipe below.

Here is a collection of 15 Best Summer Vegetable Recipes to take a look at. They are delicious.

Maque Choux – Version 2 – with Bacon and Edamame

When I found this version in Cuisine at Home Magazine. I knew it was well worth a try,

It uses bacon instead of sausage and edamame (I happened to have a bag in the freezer, but don’t remember why I bought it.) instead of okra.

I’m also not a fan of green bell pepper and this one uses red bell pepper, which I love. The addition of jalapeño spoke to Sweet Shark’s love of a little heat.

Preparing the Maque Choux Ingredients

Dice, chop, and measure all your ingredients. That’s called mise en place.

TIP: Freeze the bacon for a few minutes before slicing. That makes it easier to slice/dice.

Making the Edamame and Bacon Version

Step 1 – Sauté the bacon in a skillet until crisp. As usual, I used my cast-iron skillet. Remove the bacon with a slotted spoon to a paper towel-lined plate.

Step 2 – Melt the butter with the bacon drippings over medium heat.

Step 3 – Add the bell pepper, sliced green onion and diced jalapeño. Cook until softened, about 5 minutes.

Step 4 – Add the garlic and cook until fragrant, about 1 minute.

Step 5 – Deglaze the pan with sherry, scraping up any brown bits. Cook until the sherry is nearly evaporated.

NOTE: You can substitute the sherry for white wine or dry vermouth.

Step 6 – Add the corn, edamame, cream, and sugar. Simmer until the heavy cream thickens, about 3 minutes.

Step 7 – Add the cooked bacon back to the skillet and stir.

Step 8 – Once the cream has thickened, season with salt and pepper to taste.

Serving the Edamame and Bacon Maque Choux

For this version, I served the edamame maque choux with pan-roasted salmon. Again, this version was a delicious side dish.

You will notice that the two versions have similarities in the cooking process. They are both a filling and satisfying side dish.

What to Serve with Maque Choux

This Maque Choux Cajun side dish is so versatile.

I’ve served Maque Choux with steak, pork tenderloin, pork chops, catfish, salmon, tilapia, and fried chicken – to name a few.

It’s just a perfect Southern summer dish. Don’t hesitate to combine these 2 recipes – I have, using okra instead of edamame in the second recipe and red bell pepper instead of green bell pepper in the first recipe.

Be creative: add more jalapeño or a sprinkle (or more) of Tabasco or smoked paprika. Let your taste preferences be your guide – not just the recipe.

This is a great dish with barbecue ribs, brisket or grilled shrimp.

It’s a winner no matter what you are serving as your main dish.

Here are some other favorite summer recipes you will love:

• Easy and Delicious Squash Casserole
• Yummy Southern Creamed Corn

When to Serve Maque Choux

Maque Choux is one of the easiest summer recipes. This traditional maque choux has opportunities for flavor variations. It’s a crowd-pleasing recipe that is perfect for summer gatherings.

It is just as delicious at room temperature as it is hot.

• a picnic – serve in small containers or mason jars, like this picnic salad.
• a barbecue
• any outdoor party
• when summer produce is in season
• when you need an easy recipe to double or triple
• when you need to take a dish to a party

Enjoy! Please PIN it to share. Check out these Pinterest Recipe Boards: Summer Recipes, Summer Party Food, and Vegetable Recipes.