Creole Corn Maque Choux (Printable Version)
A classic Louisiana medley with sweet corn, peppers, and tomatoes in a rich Creole sauce, ready in 40 minutes.
# What You'll Need:
→ Vegetables
01 - 4 cups fresh corn kernels (approximately 5 ears) or 3 cups frozen corn, thawed
02 - 1 medium onion, finely chopped
03 - 1 green bell pepper, diced
04 - 1 red bell pepper, diced
05 - 2 medium ripe tomatoes, diced
06 - 2 cloves garlic, minced
→ Fats
07 - 2 tablespoons unsalted butter
08 - 1 tablespoon vegetable oil
→ Liquids
09 - 1/2 cup heavy cream or half-and-half
→ Spices & Seasonings
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon cayenne pepper (optional, adjust to taste)
12 - 1 teaspoon kosher salt
13 - 1/2 teaspoon freshly ground black pepper
→ Garnish
14 - 2 tablespoons chopped fresh parsley or green onions
# How to Make It:
01 - In a large skillet or Dutch oven, heat butter and oil over medium heat until melted and shimmering.
02 - Add the onion, green bell pepper, and red bell pepper. Sauté for 4–5 minutes until softened.
03 - Stir in the garlic and cook for 30 seconds until fragrant.
04 - Add the corn kernels and tomatoes. Sauté for 5–7 minutes until the corn is tender and tomatoes begin to break down.
05 - Sprinkle in smoked paprika, cayenne pepper (if using), salt, and black pepper. Stir well to combine.
06 - Pour in the heavy cream, reduce heat to low, and simmer for 5–7 minutes, stirring occasionally, until the mixture is creamy and slightly thickened.
07 - Taste and adjust seasoning as needed.
08 - Remove from heat, garnish with chopped parsley or green onions, and serve warm.
# Expert Tips:
01 -
- It transforms basic summer corn into something absolutely addictive and restaurant worthy
- The whole house smells incredible while it simmers
- Its incredibly forgiving and comes together in under 40 minutes
02 -
- Letting the corn get slightly golden before adding the cream adds a nutty depth of flavor
- The mixture will continue thickening as it cools, so dont reduce it too much on the stove
03 -
- Cut the corn off the cob directly into your skillet to catch all those precious milky juices
- If using frozen corn, pat it dry first to prevent the dish from becoming watery