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Louisiana Creamed Corn Maque Choux
Youssef Hb

Louisiana Creamed Corn Maque Choux

A creamy Cajun-inspired side dish blending fresh corn, sautéed peppers, and onions with a velvety coconut or dairy cream base. Balanced smoky heat from jalapeño and Creole seasoning makes this adaptable, quick, and family-friendly meal a standout.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Cajun
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 4 ears fresh corn (or 3 cups frozen corn kernels)
  • 1 tablespoon olive oil (instead of bacon)
  • 1 small jalapeño, seeded and diced
  • 1 bell pepper, diced
  • 1 medium onion, finely chopped
  • 2 tablespoons Creole seasoning
  • 1 cup heavy cream or coconut cream
  • 1 pinch salt and pepper to taste

Method
 

  1. Heat olive oil in a large skillet over medium heat
  2. Sauté onions until translucent, 3-4 minutes
  3. Add diced jalapeño and bell pepper, cook for 5-7 minutes
  4. Add corn kernels and cook until tender, about 5 minutes
  5. Stir in Creole seasoning to coat evenly
  6. Pour in heavy cream, simmer 10 minutes until slightly thickened
  7. Adjust salt and pepper, serve warm

Notes

Substitute olive oil with rendered vegetable fat for richness
Use red or green bell peppers based on availability
For a spicier version, omit jalapeño seeds
Creole seasoning can be swapped with Cajun seasoning if preferred
Make ahead: Store in an airtight container for 2-3 days