Corn Maque Choux

This Southern side dish is so good it might steal the spotlight from your main course! It’s jam-packed with rich, savory flavors that complement just about any meat, especially grilled meats. Plus, it’s so darn colorful! 😍 Besides tasting amazing, this dish is easy to make with simple ingredients that are supermarket staples year-round. What’s not to love?

Recipe Ingredients

How to Make Easy Maque Choux

Prep Corn – Slice the corn off the cob. Then, scrape it with the blunt edge of a knife to release the corn milk. (Photos 1-2) Bacon – Heat a large skillet over medium. Cook bacon until crispy. Drain part of the grease, leaving about 2 tablespoons in the skillet. (Photos 3-4) Seasonings – Melt butter in a skillet with bacon grease. Add the onions and cook for approx. 3 minutes. Then add the garlic, Creole seasoning, and thyme, and cook for another 2 minutes. Veggies – Add the diced celery and peppers, and cook for about 5 minutes. (Photo 5) Assemble – Add the corn, corn milk, salt, and pepper. Mix well and simmer for 5 minutes. (Photo 6) Final Touch – Add the cream to the corn mixture and simmer for another 5 minutes. (Photo 7) Serve – Stir in the bacon and serve hot. (Photo 8)

Recipe Variations

Tips and Tricks

Make-Ahead Instructions

You can make this in advance by cooking, cooling, and storing maque choux in the fridge for 2 days or in the freezer for up to 2 months.

Serving and Storage Instructions

Serve maque choux hot or warm because it’s best fresh out of the pot. If you have leftovers, refrigerate them in an airtight container for 3-5 days. Reheat corn maque choux on the stovetop at medium-low heat until warmed through. Or pop it in the microwave.

What Goes With Maque Choux

Serve maque choux as a side dish with spicy grilled New York steak or tomahawk steak. Add some carbs to the menu with garlic mashed potatoes. And make sure there’s a pitcher of sweet iced tea on your table for a pure Southern tradition. 😉