Description
A creamy Cajun Corn Maque Choux featuring fresh corn, bell peppers, and spices, this dish is versatile enough to serve as a delightful side or a satisfying main course.
Ingredients
Scale
- 4 cups fresh corn kernels (about 6–8 ears of corn)
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- 1 cup heavy cream
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 2 tablespoons olive oil or butter
- 1/4 cup chopped green onions (for garnish)
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
- Start by shucking the corn. Remove the husks and silk from the ears of corn.
- Cut the kernels off the cob using a sharp knife, holding the cob upright in a bowl to catch the kernels. You should have about 4 cups of fresh corn kernels. If using canned corn, drain and rinse thoroughly.
- Finely chop the onion, green bell pepper, and red bell pepper. Mince the garlic cloves and dice the tomatoes if using fresh.
- In a large skillet or sauté pan, heat the olive oil or butter over medium heat.
- Add the chopped onion, green bell pepper, and red bell pepper to the skillet. Sauté for about 5-7 minutes until softened and the onion is translucent.
- Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Stir in the corn kernels and cook for about 5 minutes to soften slightly.
- Add the diced tomatoes (with juice if using canned) and stir to combine.
- Season with Cajun seasoning, smoked paprika, cayenne pepper, salt, and black pepper. Adjust cayenne to taste.
- Pour in the heavy cream and stir well. Bring to a gentle simmer, then reduce heat to low.
- Let it cook for about 10-15 minutes, stirring occasionally, to allow flavors to meld. Adjust seasoning if necessary.
- Once thickened, remove from heat and sprinkle with chopped green onions and parsley before serving.
- Serve warm as a side dish or main course, pairing well with grilled meats or crusty bread.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat, adding a splash of cream or broth if it thickens too much.
- Prep Time: 20 minutes
- Cook Time: 30 minutes