Corn Maque Choux is full of fresh summer corn, bell pepper, onion, tomatoes ,and spices. It’s wonderfully sweet and spicy with so much flavor.

 
This corn recipe is a traditional Lousiana Cajun side dish pronounced “mock shoe”. It’s a mix of Native American and Cajun French influences.
You are going to love the bold flavors in this Maque Choux.
Corn Maque Choux is a heavily flavored dish. There’s a bay leaf, garlic powder, cayenne pepper, black pepper, plus a chicken bouillon cube. I love the flavor that the bouillon cube adds.
Tips For Making The Perfect Corn Maque Choux:

Fresh corn is always best, but frozen corn is perfectly acceptable. Thaw it first.
You can use either green or red bell pepper or a combination.

 
I love the flavor bacon grease gives this recipe, but you can use butter if you don’t have any bacon grease.
One minced garlic clove can be substituted for the garlic powder.
A well-seasoned cast iron skillet is perfect for making this recipe.
You want the heat to be fairly high because you want the corn and other vegetables to caramelize some. Be sure to stir frequently so no burning occurs.
Leftovers will keep in the refrigerator for 4 to 5 days.

Try These Other Amazing Summer Corn Recipes:

Hot Corn Dip with Jalapenos
Jalapeno Popper Grilled Corn Salad
Corn Okra Creole
Corn Fritters
Grilled Garlic Parmesan Corn

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Corn Maque Choux

Corn Maque Choux is full of fresh summer corn, bell pepper, ...