Corn Maque Choux is a classic Cajun and southern side dish that’s simple to make and packed with flavor, it’s gluten free too.
WHAT IS MAQUE CHOUX?
Corn Maque choux is a dish native to Southern Louisiana and as I live just over the border in Mississippi I thought this would be a wonderful side dish to share with y’all!
The classic version contains corn, bell peppers, onion, and sometimes garlic, celery, and tomato. I tasted this for the first time recently in a local restaurant and set about recreating my own version that is even better!
I decided to leave out the celery and added bacon instead, because bacon makes everything better! The salty bacon flavor really enhances the flavors of the vegetables and transforms this into a side dish that really packs a flavor punch.
Kitchen Items you’ll need to make Corn Maque Choux
A quality non stick skillet is a must for this dish. I used my well seasoned cast iron skillet for this recipe. I use it for all sort of things, in fact it lives on my stove top because I use it daily.
You should be able to find all the ingredients for this recipe at any grocery store. I used frozen corn because it’s January and there’s no fresh corn to be had in Mississippi at this time of year, but if it’s in season I would choose fresh corn over frozen.
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More gluten free recipes you’ll enjoy!
How about a beef dinner instead? I have a wonderful recipe for a Company Pot roast that is a firm family favorite and uses natural ingredients, no cream of anything soup in my recipe!
Corn Maque Choux Recipe
adapted from My Recipes
- 1 small onion chopped
- 1/2 green bell pepper chopped small
- 1-2 tbsp olive oil
- 3 cups frozen corn thawed
- 12 cherry tomatoes halved
- 6 pieces bacon diced small
- 1/4 cup chopped green onion
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Sauté onions and bell pepper in hot oil in a large skillet over medium heat until soft.
Add corn, tomatoes, and bacon; cook for 10- 15 minutes.
Stir in chopped green onions, salt, and pepper; cook 5 more minutes.