Mardi Gras Maque Choux

The first time I had maque choux was at a tiny hole in the wall restaurant in New Orleans, where the cook told me it translates to something like smashed corn in the local French Creole. The steam rising from that bowl carried the most incredible aroma of sweet corn meeting warm spices. I went back three times that week trying to decode exactly what made it taste like pure Louisiana sunshine in a skillet.

Last Mardi Gras, I made a triple batch for my apartment's first ever celebration and watched my roommate hover over the stove the entire time. She kept stealing spoonfuls claiming she was just checking the seasoning. By the time we actually served dinner, we had to make another batch because half of it had already disappeared.

Ingredients

• Fresh or frozen corn kernels: Sweet corn is the heart of this dish and frozen works beautifully when fresh is out of season
• Yellow onion: Finely chopped so it melts into the background while adding essential depth
• Red and green bell peppers: The colorful duo brings sweetness and that classic Cajun presentation
• Celery: Diced small to contribute subtle aromatic foundation without overpowering
• Garlic: Minced fresh releases the most oils and fragrance possible
• Green onions: Used twice, once for cooking and again as a bright fresh garnish
• Unsalted butter: Creates the rich base that carries all the spices through every kernel
• Smoked paprika: This is the secret ingredient that adds that gorgeous smoky depth
• Cayenne pepper: Start with half teaspoon and adjust to your heat tolerance
• Dried thyme: Adds an earthy herbal note that grounds all the sweet elements
• Salt and black pepper: Essential for popping all the vegetable flavors
• Heavy cream: Transforms the dish from sautéed corn into creamy comfort food
• Water or vegetable broth: Helps create the perfect silky consistency

Instructions

Melt the butter and brown the sausage:

In a large skillet over medium heat, let the butter foam and melt. If you are using sausage, add those diced pieces now and cook until they release their fat and turn golden brown, about 3 minutes.

Soften the holy trinity base:

Add your onion, bell peppers, and celery to the skillet. Sauté for 5 to 6 minutes until the vegetables are softened and fragrant, stirring occasionally.

Wake up the garlic:

Stir in the minced garlic and cook for just 1 minute until it becomes fragrant. Do not let it brown or it will turn bitter.

Add the corn and spices:

Add the corn, green onions, smoked paprika, cayenne, thyme, salt, and black pepper. Sauté for 5 minutes, stirring occasionally to let the spices coat every kernel.

Create the creamy base:

Pour in the cream and water or vegetable broth. If you are using tomato, add it now and stir everything to combine.

Simmer to perfection:

Reduce heat to low and let everything simmer for 5 to 7 minutes. The mixture should thicken slightly and vegetables should be perfectly tender.

Final touches:

Taste and adjust your seasoning if needed. Garnish with extra green onions right before serving to add a fresh pop of color and mild onion flavor.

Save

My father in law took one bite and declared this better than any version he had across decades of Louisiana travels. That compliment meant more than he will ever know, especially coming from someone who grew up eating the real deal in Cajun country.

Make It Your Own

The beauty of maque choux is how it welcomes personal touches while staying true to its roots. I have discovered that adding andouille sausage transforms it into a main dish that can stand alone on any dinner table. Crispy bacon scattered on top creates this incredible smoky, salty contrast to the sweet creaminess.

Serving Suggestions

This corn dish plays perfectly alongside grilled chicken, roasted meats, or as part of a larger Mardi Gras spread. I love serving it over steamed white rice to stretch it further and let those juices soak into every grain. It also works beautifully as a filling for stuffed peppers or as a topping for grilled fish.

Storage And Reheating

The flavors actually deepen and improve after a day in the refrigerator, which makes this perfect for meal prep or advance party planning. Store in an airtight container for up to three days and reheat gently with a splash of cream or water to bring back the silky consistency.

• Never reheat over high heat or the cream may separate and turn grainy
• A pat of fresh butter stirred in while reheating brings back that just made richness
• This dish freezes surprisingly well for up to two months if you plan ahead

Save

Whether you are celebrating Mardi Gras or just need a side dish that makes people ask for seconds, this maque choux delivers every single time.

Recipe FAQs

→ What is Maque Choux?

Maque Choux is a classic Cajun corn dish combining sweet corn, bell peppers, onions, and spices sautéed and simmered to create a rich, flavorful side.

→ Can I make this dish vegetarian or vegan?

Yes, use plant-based butter and substitute the cream with coconut cream to keep it vegan. Simply omit sausage for a vegetarian version.

→ What spices give Maque Choux its unique flavor?

Smoked paprika, cayenne pepper, and thyme provide smoky, spicy, and herby notes that define the dish's Cajun flavor.

→ How long does it take to prepare and cook?

Preparation takes about 15 minutes, and cooking about 20 minutes, totaling around 35 minutes for the full dish.

→ What can I serve alongside Maque Choux?

This corn sauté pairs well with grilled meats, jambalaya, or can be part of a festive Mardi Gras buffet offering a taste of Louisiana.

→ How should leftovers be stored?

Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat gently to preserve flavors and texture.