Maque Choux

Kicked Up Corn Maque Choux

Maque Choux

Kicked Up Corn Maque Choux

The name of this Louisiana classic is thought to have derived from a mix of Native American and Cajun French influences. One thing is for sure: it is a delicious side that folks just love.
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Total Time 25 minutes
Course Side Dish
Cuisine Cajun, Creole, Louisiana
Servings 4 Servings


  • 2 tablespoons unsalted butter or bacon fat
  • 4 cups corn about 6 ears
  • 1 cup chopped yellow onions
  • 1/2 cup chopped red or green bell peppers
  • 1 tablespoon minced jalapeno or serrano chile
  • 2 teaspoons Emeril's Original Essence
  • 1 teaspoon salt
  • 1/2 cup heavy cream


  • Melt the butter in a large skillet or sauté pan over medium-high heat. Add the corn, onions, bell peppers, jalapeno, Essence, and salt, and cook, stirring, until soft, for 10 minutes. Add the cream and cook for 2 minutes. Taste and season with more if needed.
  • Remove from the heat and serve hot.


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