Creole Corn Maque Choux (Printable)
Louisiana-inspired corn and bell peppers with Creole spices create a vibrant, creamy vegetable medley.
# What You’ll Need:
→ Vegetables
01 - 4 cups fresh corn kernels (about 4-5 ears) or 3 cups frozen corn, thawed
02 - 1 medium red bell pepper, diced
03 - 1 medium green bell pepper, diced
04 - 1 medium yellow onion, finely chopped
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
→ Dairy & Fats
07 - 2 tablespoons unsalted butter
08 - 1 tablespoon vegetable oil
→ Liquids
09 - 1/2 cup heavy cream
10 - 1/4 cup vegetable broth or water
→ Spices & Seasonings
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon cayenne pepper (adjust to taste)
14 - 1/2 teaspoon salt (more to taste)
15 - 1/4 teaspoon black pepper
→ Optional Garnish
16 - 2 green onions, sliced
17 - 1 tablespoon chopped fresh parsley
# How-to Steps:
01 - In a large skillet over medium heat, melt the butter with the vegetable oil.
02 - Add onion, celery, and bell peppers. Sauté for 5-6 minutes until softened but not browned.
03 - Stir in garlic and cook for 1 minute until fragrant.
04 - Add corn kernels, paprika, thyme, cayenne, salt, and black pepper. Sauté for 3-4 minutes, stirring frequently.
05 - Pour in vegetable broth and cream. Reduce heat to low and simmer for 10-12 minutes, stirring occasionally, until mixture is creamy and corn is tender.
06 - Taste and adjust salt, pepper, or cayenne as needed.
07 - Remove from heat. Garnish with green onions and parsley if desired. Serve hot as a side dish or over rice for a main course.
# Expert Advice:
01 -
- The corn releases natural starches as it cooks, creating the most incredible velvety sauce without any flour or roux
- Its one of those rare dishes that tastes even better the next day, making it perfect for meal prep or unexpected guests
02 -
- Rushing the vegetable sauté is the biggest mistake you can make, those softened aromatics build the entire flavor foundation
- The cream will look thin at first but thickens beautifully as it simmers with the corns natural starches
03 -
- Cut the corn off the cob directly into the pan to catch all those precious milky juices
- If using frozen corn, pat it dry before adding to prevent the sauce from becoming watery