Mardi Gras Maque Choux (Printable Version)

Flavorful Cajun corn sauté blending sweet corn, bell peppers, and spices for vibrant Louisiana flair.

# What You’ll Need:

→ Vegetables

01 - 4 cups fresh or frozen corn kernels (about 6 ears)
02 - 1 medium yellow onion, finely chopped
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 2 stalks celery, diced
06 - 2 cloves garlic, minced
07 - 2 green onions, sliced, plus more for garnish

→ Dairy

08 - 3 tablespoons unsalted butter

→ Spices & Seasonings

09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon cayenne pepper
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Liquids

14 - 1/2 cup heavy cream or evaporated milk
15 - 1/4 cup water or vegetable broth

→ Optional Add-Ins

16 - 3.5 ounces andouille sausage or smoked sausage, diced (omit for vegetarian)
17 - 1 medium tomato, diced

# Directions:

01 - Melt butter in a large skillet over medium heat. If using sausage, add now and cook until lightly browned, about 3 minutes.
02 - Add onion, bell peppers, and celery to the skillet. Cook for 5 to 6 minutes until vegetables begin to soften.
03 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
04 - Add corn kernels, green onions, smoked paprika, cayenne pepper, dried thyme, salt, and black pepper. Sauté for 5 minutes, stirring occasionally to coat evenly.
05 - Pour in the heavy cream and water or vegetable broth. If using tomato, add now. Stir well to combine all ingredients.
06 - Reduce heat to low and simmer for 5 to 7 minutes, stirring occasionally, until mixture achieves a creamy consistency and vegetables are tender.
07 - Taste and adjust seasoning as needed. Transfer to serving dish and garnish with additional sliced green onions before serving.

# Top Tips:

01 -
  • Its one of those dishes that tastes like it simmered for hours but comes together in under 40 minutes
  • The combination of sweet corn and smoky spices creates layers of flavor that make people ask for seconds
02 -
  • Dont rush the vegetable sauté step because those softened aromatics are what make the taste authentic
  • The cream should simmer gently, never boil hard, or it might separate and lose that silky texture
03 -
  • Scrape corn cobs with the back of your knife after cutting kernels to extract all the milky liquid
  • Let the dish rest for 5 minutes off heat before serving to allow flavors to settle

Return