Maque choux (pronounced mock-shoe) is a creamy Cajun corn dish that’s loaded with bacon, bell peppers, onions, and celery.
The more traditional recipes don’t include heavy cream, but rather have you scrape some of the milk out of the corn to create the creamy texture.
I prefer to keep it simple and easy, so I just add a little heavy cream.
If you like, and you have access to it, tasso is a great substitute for the bacon in maque choux (you can also make your own). It’s not as fatty as bacon, so you might need to add an extra tablespoon of butter if you plan to make the substitution. Just dice it up into small cubes and saute it for a couple of minutes in one tablespoon of butter before removing it and cooking the onions.
- 6 strips bacon - cut into 1/4-inch dice
- 2 tbsp. unsalted butter
- 2/3 cup yellow onion - finely diced
- 1/3 cup celery - finely diced
- 2/3 cup red bell pepper - finely diced
- 4 ears corn - husks and silk removed. corn cut off of the cobs.
- 1 tbsp. fresh thyme - or substitute 1 tsp. of dried thyme
- 1/8 cup garlic - minced
- 1/2 cup green onions - finely sliced. reserve the dark green parts for garnish.
- 1/3 cup heavy cream
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/8 tsp. cayenne pepper - optional
- In a large skillet over medium heat, cook the bacon until crisp and it has released its fat. Remove the bacon with a slotted spoon and set it aside. Drain off all but 2 tbsp. of the bacon fat. About 8 minutes.
- Add the butter to the pan and heat until melted. Add the onion, celery, bell pepper, and green onion whites, and cook until the onion is translucent. About 5 minutes.
- Add the corn, thyme, and garlic and cook, stirring, until everything is tender. About 6 more minutes.
- Add the cream, salt, black pepper, and cayenne pepper and cook until the cream has reduced slightly. About 3 to 4 minutes.
- Stir the bacon back in, garnish with the green onions, and serve.