Cajun Maque Choux
A classic Louisiana side dish where sweet corn, the Cajun holy trinity, and smoky bacon are simmered in a light, creamy sauce. It's smoky, sweet, and savory all at once, perfect for any Southern meal.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Render the Bacon
- b.Place the chopped bacon in a large, heavy-bottomed skillet or Dutch oven over medium heat.
- c.Cook for 6-8 minutes, stirring occasionally, until the fat has rendered and the bacon is golden brown and crispy.
- d.Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate. Leave approximately 2 tablespoons of bacon fat in the skillet and discard any excess.
- 2
Step 2
- a.Sauté the Holy Trinity
- b.Add the finely chopped yellow onion, green bell pepper, and celery to the hot bacon fat in the skillet.
- c.Sauté for 5-7 minutes, stirring frequently, until the vegetables are softened and the onion is translucent.
- d.Add the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn it.
- 3
Step 3
- a.Cook the Corn and Create the Sauce
- b.Add the corn kernels to the skillet and stir to combine with the sautéed vegetables.
- c.Cook for 3-4 minutes, allowing the corn to heat through.
- d.Pour in the heavy cream and sprinkle with Cajun seasoning, salt, and black pepper. Stir until everything is well combined.
- 4
Step 4
- a.Simmer and Finish
- b.Bring the mixture to a gentle simmer, then immediately reduce the heat to low.
- c.Let it cook uncovered for 7-10 minutes, stirring occasionally, until the cream has slightly thickened and coats the corn and vegetables.
- d.Stir the reserved crispy bacon back into the skillet.
- e.Taste the maque choux and adjust the seasoning with more salt, pepper, or Cajun spice if needed.
- 5
Step 5
- a.Garnish and Serve
- b.Remove the skillet from the heat.
- c.Garnish generously with sliced green onions and serve warm.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use fresh corn. After cutting the kernels off the cob, use the back of your knife to scrape the 'milk' from the cobs into the skillet with the cream.
- 2Control the salt. Bacon and many Cajun seasoning blends are salty. It's best to use a low-sodium seasoning and add salt at the end after tasting.
- 3Don't boil the cream. A gentle simmer is all that's needed to thicken the sauce. Boiling it can cause it to separate or curdle.
- 4The 'Cajun Holy Trinity' (onion, bell pepper, celery) should be chopped to a similar, fine size for even cooking.
Adapt it for your goals.
Vegetarian
Omit the bacon and start by sautéing the vegetables in 2 tablespoons of butter or olive oil. Add 1/2 teaspoon of smoked paprika with the Cajun seasoning to replicate the smoky flavor.
SpicierSpicier
Add 1/4 to 1/2 teaspoon of cayenne pepper along with the Cajun seasoning, or sauté a finely chopped jalapeño with the holy trinity.
Extra CreamyExtra Creamy
For a richer, thicker sauce, stir in 1 tablespoon of cream cheese along with the heavy cream until it melts and combines smoothly.
With ProteinWith Protein
Make it a main dish by stirring in 1 cup of cooked, diced andouille sausage or peeled shrimp during the last 3-4 minutes of simmering.
Why this is on our healthy list.
High in Dietary Fiber
Corn and the vegetable trinity (onions, bell peppers, celery) provide a good source of dietary fiber, which is essential for digestive health and can help maintain stable blood sugar levels.
Rich in Antioxidants
Bell peppers, onions, and garlic are packed with antioxidants like vitamin C and quercetin, which help combat oxidative stress and inflammation in the body.
Provides Sustained Energy
The corn in this dish is a source of complex carbohydrates, which are digested slowly, providing a steady release of energy to keep you fueled.
Frequently asked questions
A typical serving of this Cajun Maque Choux contains approximately 380-420 calories, primarily from the corn, bacon, and heavy cream.