Creole Corn Maque Choux (Print Version)
A vibrant Louisiana dish with sweet corn, bell peppers, and warm Creole spices, rich and creamy.
# What You'll Need:
→ Vegetables
01 - 4 cups fresh corn kernels (about 4–5 ears) or 3 cups frozen corn, thawed
02 - 1 medium red bell pepper, diced
03 - 1 medium green bell pepper, diced
04 - 1 medium yellow onion, finely chopped
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
→ Dairy & Fats
07 - 2 tablespoons unsalted butter
08 - 1 tablespoon vegetable oil
→ Liquids
09 - 1/2 cup heavy cream
10 - 1/4 cup vegetable broth or water
→ Spices & Seasonings
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon cayenne pepper
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
→ Optional Garnishes
16 - 2 green onions, sliced
17 - 1 tablespoon chopped fresh parsley
# Directions:
01 - In a large skillet over medium heat, melt the butter with the oil.
02 - Add onion, celery, and bell peppers. Sauté for 5–6 minutes, until softened but not browned.
03 - Stir in garlic and cook for 1 minute until fragrant.
04 - Add corn kernels, paprika, thyme, cayenne, salt, and black pepper. Sauté for 3–4 minutes, stirring frequently.
05 - Pour in the vegetable broth and cream. Reduce heat to low and simmer for 10–12 minutes, stirring occasionally, until the mixture is creamy and the corn is tender.
06 - Adjust seasoning if needed. Remove from heat. Garnish with green onions and parsley if desired.
07 - Serve hot as a side dish or over rice for a main course.
# Expert Tips:
01 -
- The cream base transforms ordinary sweet corn into something luxurious and comforting
- Its one of those rare dishes that tastes even better the next day, making it perfect for meal prep
02 -
- Resist the urge to crank up the heat—high heat will scorch the cream and make the texture grainy
- The mixture will continue thickening as it cools, so stop cooking when its slightly looser than you want
03 -
- Cut the corn kernels directly into a bowl to catch the milky liquid that runs off
- If the cream starts to separate, remove the pan from heat immediately and whisk vigorously