Creole Corn Maque Choux

The summer my neighbor Miss Ruby invited me over for what she called “a little something” changed how I thought about corn forever. She stood at her stove in that tiny kitchen that always smelled like something wonderful, scraping fresh kernels into a cast iron skillet while telling me stories about her grandmother in New Orleans. I watched in fascination as she transformed humble ingredients into something that made the whole house feel warmer. That afternoon taught me that some of the best dishes come from the simplest ingredients treated with patience and love.

Last summer I made a huge batch for my cousin’s backyard birthday party and watched it disappear in ten minutes flat. My uncle who usually claims to not like vegetables went back for thirds and finally admitted he had been skeptical about corn in cream sauce. There is something about the way the sweetness of fresh corn balances with that gentle Creole heat that makes people lean in a little closer when they take their first bite. Now it is the first thing anyone asks about when I mention I am bringing a side dish.

Ingredients

• Fresh corn kernels: Fresh corn cut straight off the cob brings natural sweetness that frozen cannot quite match but frozen works perfectly when corn is not in season
• Yellow onion: Finely diced onion creates a sweet aromatic foundation that softens into the sauce as it cooks
• Red and green bell peppers: The colorful peppers add visual appeal and a subtle sweetness that balances the creaminess
• Celery: This classic Creole base vegetable adds essential depth and aromatic flavor to the dish
• Garlic: Fresh minced garlic adds a punch of aromatic flavor that makes everything taste more complete
• Unsalted butter: Butter provides a rich starting point for the sauce and adds an undeniable depth of flavor
• Heavy cream: The cream creates that luxurious velvety texture that makes this dish so comforting
• Vegetable broth: A splash of broth helps thin the cream slightly while adding another layer of savory flavor
• Creole seasoning: This spice blend brings the authentic Louisiana flavor with its perfect balance of herbs and spices
• Smoked paprika: Smoked paprika adds a subtle smoky depth that elevates the entire dish
• Fresh parsley: Bright fresh parsley sprinkled at the end adds a pop of color and fresh flavor to balance the rich sauce

Instructions

Melt the butter and start the base:

Melt the butter in a large skillet over medium heat until it foams slightly then add your onion bell peppers and celery

Soften the vegetables:

Cook the vegetables for about 5 minutes stirring occasionally until they are softened and fragrant but not browned

Add the garlic:

Stir in the minced garlic and cook for just one minute until it becomes fragrant being careful not to let it burn

Add the corn:

Pour in the corn kernels and cook for another 5 minutes stirring occasionally to let the corn start to develop some flavor

Season the mixture:

Sprinkle in the Creole seasoning smoked paprika salt black pepper and cayenne if you are using it and stir until everything is evenly coated

Create the sauce:

Pour in the vegetable broth and heavy cream then reduce the heat to low and let everything simmer gently for 8 to 10 minutes

Finish and serve:

Remove the skillet from heat and stir in the fresh parsley then garnish with scallions if you like and serve while it is hot and creamy

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My friend Sarah who swore she did not like creamed vegetables took one hesitant bite at a dinner party last fall and immediately asked for the recipe. She told me later that she made it for her family the very next weekend and her kids kept asking when she would make “that really good corn” again. Something about this dish brings people together around the table and keeps them there a little longer than usual.

Making It Your Own

I have discovered that adding a small diced tomato along with the peppers creates a beautiful variation that my family requests during tomato season. The tomato breaks down slightly and adds both color and a gentle acidity that brightens the rich cream sauce. You can also toss in some diced andouille sausage if you want to make it more of a main course.

Perfect Pairings

This corn dish has become my go to alongside grilled chicken or blackened fish because the creamy corn balances the smoky char perfectly. It also holds its own next to a spicy jambalaya or gumbo adding a cool creamy contrast to the heat. I have even served it over rice for a hearty vegetarian dinner that feels substantial and satisfying.

Make Ahead Wisdom

The flavors actually deepen when this dish has time to sit so I often make it in the afternoon and gently reheat it before dinner. You might need to splash in a little extra cream when reheating because the sauce does thicken up in the refrigerator. It keeps beautifully for three to four days and the leftovers make an excellent breakfast topped with a fried egg.

• Use fresh corn when it is in season but keep frozen corn in your freezer for year round comfort
• Adjust the cayenne gradually because Creole seasoning already brings some heat
• Always finish with fresh herbs because they add brightness that cuts through the richness

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Every time I make this corn I think about Miss Ruby standing in her small kitchen sharing not just a recipe but a piece of her Louisiana heritage with me. Food is memory and this dish carries so many good ones.

Your Recipe Questions

→ What is Maque Choux?

Maque Choux is a traditional Creole dish combining corn, bell peppers, and onions, gently cooked in a creamy, spiced mixture.

→ Can I use frozen corn instead of fresh?

Yes, thawed frozen corn works well and offers convenience without compromising flavor or texture.

→ How spicy is this dish?

The heat is mild and adjustable; cayenne pepper is optional and can be omitted or reduced to suit your preference.

→ Is this dish suitable for vegans?

Yes, by substituting butter with plant-based alternatives and heavy cream with coconut or non-dairy cream, it becomes vegan-friendly.

→ What can I serve with this dish?

This dish pairs beautifully with grilled meats, seafood, or stands alone as a flavorful vegetarian option.

→ How do I store leftovers?

Store airtight in the refrigerator for up to 3 days and gently reheat on the stove or microwave before serving.