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Louisiana Creamed Corn Maque Choux Recipe

Louisiana Creamed Corn Maque Choux Recipe
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★★★★★

5 from 24 reviews

Louisiana Creamed Corn Maque Choux is a rich, creamy, and flavorful Southern side dish that highlights fresh corn cooked with smoky bacon, bell peppers, onions, jalapeños, and Creole seasoning, slowly simmered in heavy cream to create a luscious and comforting vegetable medley perfect for Cajun or Creole inspired meals.

Ingredients

Scale

Meat and Fats

  • 3 slices thick cut bacon

Vegetables

  • 4 ears of corn, kernels scraped plus corn milk
  • 1 medium red bell pepper, diced
  • 1 medium sweet or yellow onion, diced
  • 1 large jalapeño, diced (seeds optional)
  • Green onion, chopped for garnish (optional)

Spices and Seasonings

  • 2 teaspoons all purpose Creole seasoning or Cajun seasoning
  • 1 teaspoon sugar (optional)
  • Salt and pepper, to taste

Other

  • 2 tablespoons all purpose flour
  • 1 cup heavy cream

Instructions

  1. Cook the bacon: Place thick-cut bacon slices in a large skillet over medium heat and cook for 5-7 minutes until crispy and fat is rendered. Remove bacon and drain on paper towels. Reserve bacon grease.
  2. Prepare the bacon and bacon grease: Rough chop the cooled bacon. Pour off half of the bacon grease, leaving about 2 tablespoons in the skillet for cooking vegetables. Add olive oil or butter if needed.
  3. Prepare the corn: Cut kernels off each ear of corn. Using a vegetable peeler or knife back, scrape the cobs to extract corn milk. Set kernels and corn milk aside.
  4. Combine vegetables and seasonings: In a large bowl, toss the corn kernels, corn milk, diced red bell pepper, diced onion, diced jalapeño with flour, Creole seasoning, and sugar until evenly coated.
  5. Sauté the vegetables: Heat the skillet with bacon grease over medium heat until shimmering. Add the vegetable mixture and cook for 3-5 minutes, stirring frequently, to caramelize and cook the flour.
  6. Simmer and cream: Reduce heat to low, pour in heavy cream, stir well, cover with a lid, and simmer for 25-30 minutes until thick and creamy, stirring occasionally to prevent sticking.
  7. Finish and season: Remove from heat, season with salt and pepper to taste, being careful due to bacon saltiness. Adjust seasoning gradually.
  8. Serve: Transfer to a serving dish, top with the chopped crispy bacon and garnish with chopped green onion if desired. Serve hot as a side dish.

Notes

  • Use fresh corn when in season for best flavor; thaw and drain frozen corn if fresh is unavailable.
  • Omit bacon for a vegetarian version and use olive oil or butter with optional smoked paprika for smoky flavor.
  • Adjust jalapeño seeds to control heat level or substitute with milder peppers like poblano.
  • Use gluten-free flour blends if needed to make the dish gluten-free.
  • Sugar is optional; taste corn before adding to decide if needed.
  • Heavy cream gives the classic richness; substitute with half-and-half or dairy-free cream alternatives but expect changes in texture and flavor.
  • Season at the end carefully because bacon adds saltiness.

Nutrition

Keywords: Louisiana creamed corn, Maque Choux, creole side dish, cajun corn recipe, southern vegetables, creamed corn with bacon

Find it online: https://foodbylina.com/louisiana-creamed-corn-maque-choux-recipe/