Creole Corn Maque Choux (Print Version)
Vibrant Louisiana side with sweet corn, peppers, tomatoes, and creamy Creole seasoning.
# What You Need:
→ Vegetables
01 - 4 cups fresh corn kernels (approximately 5 ears) or 3 cups frozen corn, thawed
02 - 1 medium onion, finely chopped
03 - 1 green bell pepper, diced
04 - 1 red bell pepper, diced
05 - 2 medium ripe tomatoes, diced
06 - 2 cloves garlic, minced
→ Fats
07 - 2 tablespoons unsalted butter
08 - 1 tablespoon vegetable oil
→ Liquids
09 - 1/2 cup heavy cream or half-and-half
→ Spices & Seasonings
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon cayenne pepper (optional, adjust to taste)
12 - 1 teaspoon kosher salt
13 - 1/2 teaspoon freshly ground black pepper
→ Garnish
14 - 2 tablespoons chopped fresh parsley or green onions
# How to Prepare:
01 - In a large skillet or Dutch oven, heat butter and oil over medium heat until melted and shimmering.
02 - Add the onion, green bell pepper, and red bell pepper. Sauté for 4–5 minutes until softened and fragrant.
03 - Stir in the garlic and cook for 30 seconds until fragrant, being careful not to burn.
04 - Add the corn kernels and tomatoes. Sauté for 5–7 minutes until the corn is tender and tomatoes begin to break down.
05 - Sprinkle in smoked paprika, cayenne pepper (if using), salt, and black pepper. Stir well to combine evenly.
06 - Pour in the heavy cream, reduce heat to low, and simmer for 5–7 minutes, stirring occasionally, until the mixture is creamy and slightly thickened.
07 - Taste and adjust seasoning as needed with additional salt or pepper.
08 - Remove from heat, garnish with chopped parsley or green onions, and serve warm as a side dish.
# Expert Advice:
01 -
- The way cream and tomatoes create this incredible velvety sauce that clings to every kernel
- It hits that perfect balance between sweet corn and gentle Creole heat
- This dish has saved many last minute dinner invitations with its vibrant colors and comfort
02 -
- Don't rush the initial pepper softening since this builds the flavor base
- The dish will thicken as it stands so don't reduce too much during cooking
- Leftovers reheat surprisingly well with a splash of cream
03 -
- Scrape the corn cobs after cutting kernels to release all the milky liquid
- Room temperature cream incorporates more smoothly than cold