Mardi Gras Maque Choux Corn (Printable Version)
A vibrant Cajun sauté of corn, bell peppers, and spices bursting with bold Louisiana flavors.
# What You Need:
→ Vegetables
01 - 4 cups fresh or frozen corn kernels (about 6 ears of corn)
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 for a lighter option)
15 - 1/4 cup water or vegetable broth
→ Optional Add-Ins
16 - 3.5 oz andouille sausage or smoked sausage, diced (omit for vegetarian)
17 - 1 medium tomato, diced
# How to Make It:
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. Sauté for 5-6 minutes until vegetables begin to soften and develop slight translucency.
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, thyme, salt, and black pepper. Sauté for 5 minutes, stirring occasionally to distribute spices evenly.
05 - Pour in cream and water or broth. If using tomato, add now. Stir well to combine all ingredients.
06 - Reduce heat to low and simmer for 5-7 minutes, until mixture achieves a creamy consistency and vegetables are fully tender.
07 - Taste and adjust seasoning as needed. Garnish with additional sliced green onions before serving warm.
# Expert Tips:
01 -
- The cream transforms ordinary corn into something velvety and luxurious without heavy technique
- Its one of those rare dishes that tastes better the next day as flavors meld together
- You can adjust the heat level effortlessly while keeping that signature Cajun kick
02 -
- Letting the vegetables soften properly before adding the cream makes all the difference in texture
- The sauce will continue thickening as it rests off the heat, so do not overreduce it in the pan
- Fresh corn releases more liquid than frozen, so adjust your cream accordingly
03 -
- Scrape the corn cobs with the back of your knife after cutting kernels to capture every drop of sweet milk
- Room temperature cream incorporates more smoothly than cold cream straight from the fridge