Recipes >

Corn Maque Choux


  • 2 cups fresh corn kernels cut off the cob (about 3 ears fresh corn)
  • 2 tablespoons butter
  • 2 tablespoons bacon drippings (optional)
  • 1 cup finely chopped Vidalia onion
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chicken broth
  • 1 cup heavy cream
  • 1/2 teaspoon sugar
  • 1/2 teaspoon cayenne pepper sauce
  • 1/2 teaspoon fresh thyme leaves
  • 2 tablespoons chopped green onions
  • 1/2 tablespoon chopped flat leaf parsley
  • Kosher salt and black pepper to taste

Prep Time:

10 minutes

Cook Time:

20 minutes



This traditional south Louisiana side dish (pronounced “mock shoe”) features fresh-cut corn slow-simmered with onions, bell peppers and rich cream seasoned with a shake of cayenne pepper sauce.

Why Try? This familiar-with-a-twist variation on an American classic side dish adds authentic South Louisiana flavor to our Gulf Coast holiday meal.

Foodie Byte: To cut corn off the cob; snap ears of corn in half and place cut side down on cutting board; this gives you a flat surface that doesn’t wobble when slicing. Scrape the cob with the back of a knife blade to get the milky juice left on the cob; the corn milk adds flavor and acts as a thickener in this recipe.


  1. Heat butter and bacon drippings in a large non-stick skillet; add onions and sauté over medium heat for 5 minutes or until translucent. Add bell pepper and sauté an additional 3 minutes.
  2. Add corn and sauté an additional for 3 minutes, stirring frequently. Add chicken broth and simmer for 2 minutes or until liquid has started to evaporate.
  3. Add cream, sugar and cayenne pepper sauce; simmer over medium-low heat for 5 minutes or until mixture thickens, stirring frequently.
  4. Add thyme, green onions and parsley and stir to blend. Season to taste with kosher salt and fresh ground black pepper. Keep warm.

Nutritional Information

Calories 232, Carbohydrates 14g, Cholesterol 65mg, Fat 19g, Fat Calories 173, Fiber 2g, Protein 3g, Saturated Fat 12g, Sodium 75mg. Daily Values: Calcium 36.97mg 4%, Phos 81.93mg 8%, Copper 0.04mg 2%, Zinc 0.4mg 3%, Panto 0.55mg 6%, Biotin 1.57mcg 523%, Iodine 6.63mcg 4%, Magnesium 25.95mg 6%, Iron 0.43mg 2%, Vitamin B6 5%, Vitamin C 24%, Vitamin B12 1%, Vitamin D 3%, Vit E-a-Toco 2%, Vitamin A 19%. Percent Daily Values are based on a 2,000 calorie diet.