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Cajun Corn and Bacon Maque Choux

Maque choux is a classic Cajun side dish made with fresh summer corn kernels cut off the cob, cooked in milk with bell pepper, and onion until creamy. Crispy bacon and cayenne add even more flavor. I've had this recipe forever! I first prepared it in my high school class in Metairie, Louisiana. It's pronounced "mock shoe" and tastes awesome!
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 2010.2 kcal

Equipment

  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Large Skillet Preferably cast iron or heavy-bottomed to ensure even heat distribution and prevent sticking.
  • 1 Medium Bowl
  • 1 Wooden Spoon or Spatula

Ingredients
  

Main

  • 6 ears corn husked and cleaned
  • 2 tablespoons vegetable oil
  • 1 large onion thinly sliced
  • 1 cup green bell pepper chopped
  • 1 large fresh tomato chopped
  • ¼ cup milk
  • salt to taste
  • cayenne pepper to taste
  • 8 strips crisply cooked bacon crumbled
  • ¼ cup chopped green onions

Instructions
 

  • Gather all ingredients. Allrecipes/Qi Ai
  • Cut corn off the cobs by thinly slicing across the tops of the kernels; place in a medium bowl. Cut across the kernels again to release milk from the corn and add this to the bowl. Set aside. Allrecipes/Qi Ai
  • Heat oil in a large skillet over medium-high heat. Add onion and green pepper and cook until onion is tender, about 5 to 8 minutes. Allrecipes/Qi Ai
  • Combine corn, tomatoes, and milk with the onion mixture. Reduce heat to medium-low and cook for 20 minutes longer, stirring frequently to prevent sticking. Do not boil. Allrecipes/Qi Ai
  • Season with salt and cayenne pepper. Lower heat, cover the skillet, and cook, 5 to 10 minutes longer. Allrecipes/Qi Ai
  • Stir in bacon and green onions. Remove from heat and serve. Allrecipes/Qi Ai

Notes

For enhanced depth of flavor, consider rendering the bacon in the skillet first, then using a portion of the bacon fat instead of vegetable oil to sauté the aromatics. This imbues a smoky richness from the start. When cutting corn, ensure you scrape the cobs thoroughly to capture all the 'milk' – this starch-rich liquid is key to the dish's creamy texture. To elevate the overall profile, a pinch of sugar can help balance the acidity of the tomatoes and accentuate the corn's natural sweetness. For a truly authentic Cajun kick, consider adding a dash of hot sauce or a small amount of finely minced jalapeño with the bell pepper for a subtle heat. Be mindful not to boil the mixture after adding milk to prevent curdling.