Classic Maque Choux Cajun Corn

Author: Annette (•‿•)

This Classic Maque Choux Cajun Corn combines sweet corn, smoky bacon, tender onions, bell peppers, tomatoes, and Cajun seasonings in a rich cream sauce. Colorful, flavorful, and easy to prepare, it's a delicious Louisiana-inspired side dish for family dinners, barbecues, and gatherings.

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Prep Time:10

Cook Time:25

Total Time:35

Course: Sides

Cuisine: Cajun, Southern

Keyword: Comfort Food, Creamy, Easy to Make, Spicy

Servings:

Calories: 265cal

Equipment

Tony Chachere’s Creole Seasoning for authentic Creole and Cajun flavors.
Ro-Tel Diced Tomatoes & Green Chiles is my go-to pantry staple for canned tomatoes.
Botticelli Fire Roasted Sweet Red Peppers is an excellent substitute for red bell peppers.
Mezzetta Roasted Red Bell Peppers is another great substitute for red bell peppers.

Ingredients

½ pound sliced bacon cut into 2-inch pieces
1 large white onion diced
1 large red bell pepper chopped
8 ears fresh corn husks and silk removed
1 10-ounce can diced tomatoes drained
1 tablespoon minced garlic
½ teaspoon freshly ground black pepper
⅛ teaspoon cayenne pepper
⅛ teaspoon Creole seasoning optional
2 teaspoons white sugar
½ cup heavy cream optional
Salt to taste

Instructions

Using a sharp knife or corn peeler, carefully cut the kernels from the corn cobs. Scrape the cobs with the back of the knife to collect the remaining pulp and corn milk. Set aside with the kernels.
In a large skillet over medium heat, cook the bacon until browned and crispy. Transfer to a paper towel-lined plate and set aside.
Carefully remove excess bacon grease from the skillet, leaving approximately 2 tablespoons. Add the diced onion and sauté for about 5 minutes or until tender and translucent.
Stir in the chopped red bell pepper and continue cooking for approximately 3 minutes, stirring occasionally.
Stir in the fresh corn, reserved corn milk, and drained tomatoes. Add the minced garlic, black pepper, cayenne, and optional Creole seasoning. Season lightly with salt and stir until well combined.
Continue cooking for approximately 5 minutes, stirring frequently.
Stir in the sugar and optional heavy cream. Reduce the heat to medium-low and simmer for approximately 5 to 8 minutes, stirring frequently, until the corn is tender and the liquid has reduced slightly. If omitting the cream, add a splash of broth or water only if needed to prevent sticking.
Stir the cooked bacon back into the skillet, reserving a little for garnish if desired. Taste and adjust salt, cayenne, or Creole seasoning as needed.
Transfer to a serving bowl or serve directly from the skillet. Garnish with the reserved bacon, fresh parsley, or chopped green onions, as desired.

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