Mardi Gras Maque Choux (Print Page)

Bright Cajun-style sauté with corn, bell peppers, and fragrant spices for a flavorful side dish.

# What You Need:

→ Vegetables

01 - 4 cups fresh or frozen corn kernels (about 6 ears of corn)
02 - 1 medium yellow onion, finely chopped
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 2 stalks celery, diced
06 - 2 cloves garlic, minced
07 - 2 green onions, sliced (plus more for garnish)

→ Dairy

08 - 3 tablespoons unsalted butter

→ Spices & Seasonings

09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon cayenne pepper
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Liquids

14 - 1/2 cup heavy cream
15 - 1/4 cup water or vegetable broth

# Directions:

01 - If using andouille sausage, melt butter in a large skillet over medium heat. Add diced sausage and cook until lightly browned, about 3 minutes.
02 - Add onion, bell peppers, and celery to the skillet. Sauté for 5–6 minutes until vegetables begin to soften and become fragrant.
03 - Stir in minced garlic and cook for 1 minute until aromatic, being careful not to burn it.
04 - Add corn kernels, green onions, smoked paprika, cayenne pepper, dried thyme, salt, and black pepper. Sauté for 5 minutes, stirring occasionally to coat evenly.
05 - Pour in heavy cream and water or vegetable broth. If using diced tomato, add it at this stage. Stir well to combine all ingredients.
06 - Reduce heat to low and simmer for 5–7 minutes, stirring occasionally, until mixture reaches a creamy consistency and vegetables are fully tender.
07 - Taste and adjust seasoning with additional salt or pepper if needed. Garnish with reserved sliced green onions before serving.

# Expert Tips:

01 -
  • The combination of sweet corn and smoky paprika creates layers of flavor that build with every bite
  • It comes together in under 40 minutes but tastes like something that simmered all afternoon
  • This dish turns ordinary frozen corn into something people will assume you spent hours perfecting
02 -
  • The heavy cream is what transforms this from vegetable side into luxurious comfort food, so do not be tempted to skip it
  • Letting the vegetables soften properly before adding the corn prevents that raw crunch that ruins the texture
  • The dish continues to thicken as it sits, so remove from heat while it still looks slightly looser than you want
03 -
  • Fresh corn cut from the cob creates the best texture, but quality frozen corn works excellently year round
  • Letting the spices bloom in the hot butter for thirty seconds before adding vegetables unlocks their full potential

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