If you’re looking for the perfect way to use up fresh summer corn, this Spicy Corn Maque Choux (pronounced “mock shoe”) is it. This is my spiced-up version of the classic Cajun and Creole dish, and it’s one of the best side dishes you can make when corn is in season.
Corn Maque Choux is traditionally made with corn, onions, and peppers, and this version adds a little heat, a touch of creaminess, and bold Southern flavor. It’s simple, comforting, and packed with fresh ingredients—everything a great summer side dish should be.
What Is Corn Maque Choux?
Corn Maque Choux is a traditional Cajun and Creole dish from Louisiana, typically made by sautéing fresh corn with onions, peppers, and seasoning. Some versions include tomatoes, while others—like this one—lean creamy and rich.
This spicy corn maque choux recipe stays true to its roots while adding jalapeño and heavy cream for a flavorful, slightly indulgent twist.
Why Fresh Corn Makes All the Difference
Use Fresh Corn Cut Off the Cob
The key to making the best Corn Maque Choux is using fresh corn cut straight off the cob. When slicing the kernels, be sure to scrape the cob with your knife to release all that natural corn “milk.” That’s what gives this dish its fresh, sweet flavor and creamy texture without needing a lot of extra ingredients.
Fresh corn truly takes this dish to the next level.
Ingredients for Spicy Corn Maque Choux
- 4 corn on the cob, shucked, silk removed, kernels cut off the cob
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon fresh minced garlic
- 1/2 large onion, small diced
- 2 mini red peppers, small diced
- 1/2 jalapeño, minced (stem and seeds removed)
- 1 teaspoon Creole seasoning
- 1/2 teaspoon kosher salt
- 1/2 cup heavy cream
- 1 tablespoon fresh cilantro, chopped
- Freshly ground black pepper, to taste
How to Make Corn Maque Choux
Step-by-Step Instructions
- Heat the olive oil and butter in a large skillet over medium heat.
- Add the corn, garlic, onion, and red peppers. Sauté until tender, about 10–12 minutes.
- Stir in the minced jalapeño and Creole seasoning. Cook for an additional 2–3 minutes to bloom the spices.
- Pour in the heavy cream and allow the mixture to simmer until thickened and creamy.
- Stir in the cilantro and salt. Finish with freshly ground black pepper to taste. Serve warm and enjoy.
Tips for the Best Corn Maque Choux
Adjust the Heat
- Remove all jalapeño seeds for mild heat
- Add extra jalapeño or a pinch of cayenne for more spice
Make It Extra Rich
- Stir in an extra tablespoon of butter right before serving
No Fresh Corn?
- Frozen corn can be used in a pinch—just thaw and drain well before cooking
What to Serve With Corn Maque Choux
This creamy Cajun corn side dish pairs perfectly with:
- Grilled chicken or steak
- Shrimp, fish, or blackened seafood
- Barbecue and summer cookout meals
- Spicy Shrimp and Andouille Sausage
- Spice Rubbed Roasted Salmon With Pear And Arugula Salad
Frequently Asked Questions
What is Corn Maque Choux?
Corn Maque Choux is a traditional Cajun and Creole dish from Louisiana made with fresh corn, onions, peppers, and seasoning. Some versions include tomatoes, while others—like this recipe—are creamy and rich with the addition of heavy cream.
Is this dish spicy?
Corn Maque Choux can be mild or spicy depending on how it’s prepared. This spicy version uses fresh jalapeño and Creole seasoning for a little heat. To make it milder, reduce or omit the jalapeño.
Can I make it ahead of time?
Yes, Corn Maque Choux can be made ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream if needed.
Can I use frozen corn instead of fresh corn?
Fresh corn cut off the cob gives the best flavor and texture, but frozen corn can be used if needed. Thaw and drain the corn well before cooking to prevent excess moisture.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish is best reheated gently on the stovetop or in the microwave to maintain its creamy texture.
What dishes pair well with Corn Maque Choux?
Corn Maque Choux pairs perfectly with grilled chicken, steak, shrimp, fish, or other Cajun and Southern-style dishes. It’s an excellent side dish for summer cookouts and family dinners.
Can I make it without cream?
Yes, you can make a dairy-free version by omitting the cream or substituting coconut milk or a dairy-free cream alternative. The flavor will be slightly different but still delicious.
A Go-To Summer Side Dish
This Spicy Corn Maque Choux has quickly become my go-to summer side dish. It’s easy to make, incredibly flavorful, and the perfect way to celebrate fresh seasonal corn. Whether you’re hosting a backyard cookout or cooking a simple family dinner, this dish fits right in.
I have a feeling it’s going to become your go-to side dish too.
Best wines to serve with spicy Cajun/Creole cuisine:
- Rose or Blush wines even the bubbly ones are some of the most food friendly wines!
- Dry white wines that that are Not aged in oak: Sauvignon Blanc,Dry Riesling, Unoaked Chardonnay, Muscadet
- Sparkling wines: Prosecco is my favorite! Champagne, Cava
- Semi-sweet: Riesling, Gewurztraminer, Chenin Blanc, Muscato
- Lighter reds: Pinot Noir, Grenache
Try This Spicy Corn Maque Choux Today
If you’re looking for a simple but flavor-packed way to enjoy fresh summer corn, this Spicy Corn Maque Choux is a must-try. It’s creamy, slightly spicy, and comes together easily with just a handful of fresh ingredients—making it perfect for weeknight dinners, backyard cookouts, or holiday gatherings.
If you make this recipe, I’d love to hear what you think! Leave a comment below, rate the recipe, or share how you served it. And don’t forget to save it for later or share it with someone who loves bold Southern flavors as much as you do.
Happy cooking! 🌽✨
Ingredients
- 4 corn on the cob shucked, silk removed, kernels cut off the cob
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon fresh minced garlic
- 1/2 large onion small diced
- 2 mini red peppers small diced
- 1/2 jalapeño minced (stem and seeds removed)
- 1 teaspoon Creole seasoning
- 1/2 teaspoon kosher salt
- 1/2 cup heavy cream
- 1 tablespoon fresh cilantro chopped
- Freshly ground black pepper to taste
Instructions
- Heat the olive oil and butter in a large pan over medium heat. Add the corn, garlic, onions, and red peppers. Sauté until tender, about 10–12 minutes.
- Add the minced jalapeño and Creole seasoning. Cook for an additional 2–3 minutes.
- Pour in the heavy cream and simmer until the mixture becomes creamy.
- Stir in the cilantro and salt. Finish with freshly ground black pepper to taste. Serve and enjoy!
Notes
- Fresh corn is best for flavor and texture, but frozen corn can be substituted if needed—thaw and drain well before cooking.
- Adjust the jalapeño to control the heat level, or omit it for a milder dish.
- This dish pairs well with grilled chicken, steak, seafood, or Southern-style meals.
- For extra richness, add an additional tablespoon of butter at the end before serving.
Nutrition
Creamy, spicy, and full of Southern flavor, this Spicy Corn Maque Choux is the perfect way to use fresh summer corn. Easy to make and incredibly delicious, it’s a side dish you’ll come back to again and again.
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3 Comments
Lisakeys64@gmail.com
June 16, 2020 at 2:50 pmAnother great seasonal recipe
angela@mealstreetkitchen
June 16, 2020 at 2:55 pmThank you!
angela@mealstreetkitchen
June 16, 2020 at 2:57 pmThank you