Creole Corn Maque Choux (Printable Version)
Sweet corn and bell peppers simmered with Creole spices for a colorful southern side or main.
# What You Need:
→ Vegetables
01 - 4 ears fresh corn, kernels sliced off (or 3 cups frozen corn, thawed)
02 - 1 medium yellow onion, finely diced
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 2 stalks celery, diced
06 - 2 cloves garlic, minced
07 - 2 scallions, sliced (optional, for garnish)
→ Dairy
08 - 2 tablespoons unsalted butter
→ Liquids
09 - 1/2 cup heavy cream
10 - 1/4 cup vegetable broth (or water)
→ Spices & Seasonings
11 - 1 teaspoon Creole seasoning (or Cajun seasoning)
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon salt (adjust to taste)
14 - 1/4 teaspoon freshly ground black pepper
15 - 1/4 teaspoon cayenne pepper (optional, for heat)
→ Herbs
16 - 2 tablespoons fresh parsley, chopped
# How to Make It:
01 - Melt the butter in a large skillet over medium heat.
02 - Add the onion, bell peppers, and celery. Sauté for 5 minutes, until vegetables are softened.
03 - Stir in the garlic and cook for 1 minute, until fragrant.
04 - Add the corn kernels and cook for another 5 minutes, stirring occasionally.
05 - Sprinkle in the Creole seasoning, smoked paprika, salt, black pepper, and cayenne (if using). Stir to coat the vegetables evenly.
06 - Pour in the vegetable broth and cream. Reduce heat to low and simmer for 8-10 minutes, stirring occasionally, until the mixture is creamy and the corn is tender.
07 - Taste and adjust seasoning as needed.
08 - Remove from heat and stir in the chopped parsley.
09 - Garnish with sliced scallions if desired. Serve hot.
# Expert Advice:
01 -
- The corn gets this incredible sweetness that balances perfectly with the gentle heat from Creole seasoning
- It comes together faster than you can set the table, making it perfect for weeknight dinners
02 -
- Dairy-free versions work beautifully with coconut cream, though the flavor profile shifts slightly toward the sweeter side
- Diced tomatoes can transform this into a completely different but equally delicious variation
03 -
- Cutting corn kernels off the cob can be messy, so try doing it inside a large bowl to catch flying kernels
- Let the dish rest for 5 minutes before serving to allow the sauce to thicken slightly