Creole Corn Maque Choux (Print View)

A vibrant dish featuring sweet corn, bell peppers, Creole spices, and creamy texture, perfect for any meal.

# What You'll 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:

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 Suggestions:

01 -
  • Its the kind of dish that makes people ask Whats in this while already reaching for seconds
  • The cream and spices transform ordinary corn into something that feels like a celebration
  • Works beautifully as a side or stands alone as a comforting vegetarian main
02 -
  • Low and slow is what makes this dish creamy rather than soupy, so resist the urge to crank up the heat
  • Fresh corn releases natural sweetness as it cooks, but frozen corn needs those extra few minutes to develop flavor
  • The mixture will thicken as it stands, so dont panic if it seems slightly loose when you first take it off the heat
03 -
  • Cut the corn kernels off the cob over a bowl to catch all those precious milky juices
  • Let the vegetables soften completely before adding the spices so they dont scorch
  • Room temperature cream incorporates more smoothly than cold cream straight from the fridge

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