Corn Maque Choux

Corn Maque Choux is definitely my choice for one of the Best Thanksgiving Recipes.

Corn Maque Choux

Corn is a staple at our Thanksgiving dinner table. Well, it’s a staple the other 364 days of the year as well. That means that the usual buttered corn gets a little boring.

I also don’t want to spend ages on side dishes so I’m on the lookout for easy corn recipes that have a bit of flair.

Corn maque choux meets all my criteria. The ingredients are easy to find and cook quickly in a skillet. It’s a cross between a fried corn and a smothered corn.

The original recipe calls for fresh corn stripped off the cob but this time of year it’s hard to find good fresh corn so I used frozen. I also used frozen onion and bell peppers for convenience.

Corn Maque Choux Featured

Corn Maque Choux

Corn Maque Choux is a dish found mainly in Louisiana. Corn is mixed with onions, peppers, and bacon and finished off with a bit of heavy cream.

Author Micha M


  • 4 slices bacon
  • 2 Tablespoons butter
  • 1 Tablespoon diced jalapeno
  • 1 cup diced frozen onions and bell peppers
  • 16-20 ounces frozen whole kernel corn
  • 1-2 teaspoons Cajun seasoning
  • 1/2 cup heavy cream


  1. Dice bacon and cook in a large skillet over moderate heat until crisp. Drain grease.  I used pre-cooked heat and serve bacon so there wasn't really any bacon grease left

  2. Add butter, onions and bell peppers, and jalapeno to skillet. Cook until the onion begins to soften

  3. Add corn and Cajun seasoning to skillet. Cook for 10-12 minutes or until the vegetables are softened and heated through

  4. Add the heavy cream and heat through. Serve warm

Recipe Notes

Adapted from Emeril



More Corn Recipes:

Spicy Jalapeno Creamed Corn


Jalapeno Bacon Corn

Herbed Skillet Corn
This post may be linked to these fabulous blogs as well as Weekend Potluck. and meal plan Monday and Whatcha Crockin’ Wednesday

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