Spicy Corn Maque Choux

Creamy sautéed corn made with fresh corn kernels, peppers, onions, and jalapeño, finished with heavy cream, Creole seasoning, and fresh cilantro. This easy stovetop side dish is rich, flavorful, and perfect for weeknight dinners or holiday meals.

Course Side Dish

Cuisine American, cajun

Diet Vegetarian

Keyword Cajun Recipes, Corn Recipes

Prep Time 10

Cook Time 15

Servings

Calories 149kcal

Author angela@mealstreetkitchen

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