There’s something special about summer in Louisiana when fresh corn starts showing up at farm stands and backyard gardens.  One of the best ways to enjoy that harvest is with a classic Cajun side dish called Maque Choux (pronounced “mock shoe”). This rustic dish has been a staple of Cajun kitchens for generations, combining corn with peppers, onions, and smoky bacon for a simple side dish that delivers big flavor.

While fresh corn cut straight from the cob is always the gold standard, frozen corn makes this dish easy to enjoy year-round without sacrificing much convenience. A splash of cream brings everything together, creating a rich and comforting side that pairs just as well with grilled chicken and barbecue as it does with fried fish or shrimp. Whether you’re feeding a crowd or just looking for a way to dress up a weeknight meal, Maque Choux proves that a handful of simple ingredients can create something truly memorable.  

Ingredients 

16 ounces frozen corn (4-5 ears fresh)

4 sliced thick bacon

1 medium yellow onion, chopped

1 red bell pepper, chopped

1 jalapeno, diced

2-3 cloves garlic, sliced

1/2 Tablespoon Cajun seasoning

1/2 cup heavy cream

Salt and Pepper, to taste

Directions

Heat a large pan to medium heat and add the bacon. Cook the bacon until it becomes nice and crispy, about 8 minutes.

Stir in the corn onion, pepper, Cajun seasonings plus salt and pepper to taste. Cook until they soften up and start to caramelize, stirring often, about 10 minutes.

Add the Rotel  and garlic.  Simmer for an additional 10-15 minutes. Stir in the heavy cream and let it warm for about 2-3minutes, then remove from heat.

This will serve a crowd of about 10-12 people.