“A classic Southern side dish. You can make either a Cajun or a Creole version. In its simplest form, Corn Maque Choux is corn with onions and peppers in a spicy cream. If you want the Creole version, add the tomatoes. If you want to dress it up a bit, add the bacon or even some andouille sausage.” – April Ferre
Corn Maque Choux
- 4 Slices Bacon Chopped, Optional
- 1 1/2 Tablespoons Butter
- 1 Medium Onion Chopped
- 1/3 Cup Red or Green Bell Pepper Chopped
- 2 Teaspoons Jalapeno Pepper Finely Diced
- 3/4 Teaspoon Cajun or Creole Seasoning
- 3 Cups Yellow Corn Fresh Preferred or 2 Cans
- 18 Cherry Tomatoes Halved, Optional
- 1/3 Cup Heavy Cream
- Salt & Pepper To Taste
- If using bacon, fry in a medium saucepan until crispy. Remove from pan and set aside.
- Add butter and melt with bacon grease over medium heat. Add onion and sauté until it starts to become translucent. Add bell pepper and jalapeno pepper and continue to sauté until peppers begin to soften. Add Cajun or Creole seasonings and stir to combine.
- Add corn and tomatoes and cook, stirring occasionally until corn is tender, about 10 to 12 minutes. Add cream and cook an additional 2 to 3 minutes. Season with salt and pepper to taste.