Macque Choux
Inside: Step-by-step instructions for making macque choux in a single skillet for a corn side dish recipe that’s fancy enough for Thanksgiving and easy enough for weeknights.
Macque choux is a Louisiana Cajun dish of fresh or frozen corn and tomatoes–a simple vegetable medley that’s easy to riff on with anything you have on hand. This recipe adds layers of flavor with additional veggies, green chiles and bacon. This sauteed corn recipe is always a hit with the family.
I have to be honest, I’ve been making maque choux since before I knew it had a name. This sauteed corn recipe was just a natural mash-up of veggies that went well together.
It wasn’t until I started learning about Louisiana cooking (after several visits to New Orleans) that I realized the simple corn side dish I had been making for years was “a thing.” Go figure.
I researched the origins of this dish and found that there are as many versions of corn maque choux as there are cooks in Louisiana, which gives me confidence that my rendition does indeed qualify as a maque choux recipe — and yours will, too.
Why you’ll love this recipe:
- Roasted green chiles lend flavors of fall to this corn recipe.
- You can use fresh or frozen corn, making it a great last minute side dish.
- Corn maque choux is easily customizable to switch it based on what you have on hand.
- Great for picky eaters because it has something everyone likes — BACON.
- Quick and easy to make – this macque choux is ready in about 20 minutes.
- Make this corn recipe for Thanksgiving instead of traditional succotash.
- Turn leftovers into something special with this FREE inspo guide.
Ingredients:
- Bacon – After cooking the bacon strips, use some of the reserved bacon drippings for sauteing the corn and other vegetables.
- Bell Peppers – I like to use orange, yellow or red bell pepper for this recipe but green peppers are traditional. They have a more distinctive vegetal flavor than the sweet, but either will work.
- Fresh or Frozen Corn Kernels – Though it’s always better with fresh corn kernels, we like this recipe too much to only make it in the summer when the corn is at its peak. Frozen corn is fine.
- Onion – Feel free to use yellow, white or red onion. Even sweet Vidalia onions work well.
- Tomatoes – I prefer to use a large tomato cut into small dice, but you can also use grape or cherry tomatoes sliced in half or quartered.
- Green Onions – Cajun cooking always includes green onions, adding fresh savoriness.
- Shallots – the flavor of shallots is a cross between onion and garlic.
- Jalapeno – the spiciness of these peppers will vary, though you can get more heat from them by using the white inner membranes. For less spice, discard the seeds and membranes. If you don’t have jalapenos, try a pinch or two of cayenne pepper.
- Lima Beans – This addition crosses the macque choux into succotash territory, but I stand by it. I use frozen lima beans for convenience; don’t use canned as they’re too soft.
- Green Chiles – You can use canned green chiles, or if you have access to fire-roasted Hatch chiles, use them here (they’re so good).
- Cajun or Creole Seasoning – this is a spicy blend of paprika, cayenne pepper, garlic, onion and other seasonings that will punch up the flavor of the macque choux. You can use a store-bought seasoning or try my recipe.
- Kosher Salt – I prefer kosher salt to iodized because the flavor is cleaner. You can also use a sprinkle of sea salt.
- Black Pepper – freshly ground will give you the best flavor.
- Italian Parsley – added just before serving will add a fresh flavor to the dish.
Step-by-step instructions:
- Heat a large skillet to medium-high heat and add the diced bacon. Fry until crispy and the fat has rendered. Use a slotted spoon to transfer the bacon to a paper towel-lined dish and set aside. Discard all but one tablespoon of the bacon drippings.
2. Add the shallots and saute for 1-2 minutes or until softened.
3. Add the sweet bell pepper and onion and cook for 1-2 minutes until tender.
4. Stir in the jalapenos, corn and lima beans and cook for 3-4 minutes (if using frozen corn and beans, cook until defrosted; if using fresh, cook until they’re tender). Add the green chiles and season with salt, pepper, and your favorite Cajun or Creole seasoning blend.
5. Remove the macque choux from the heat and add the cooked bacon.
6. Just before serving, add freshly diced tomato and parsley. The residual heat will warm the fresh ingredients without cooking them down.
Pro-Tips:
- The key to this corn sauté is to cook the vegetables in the proper order, as each has a different cooking time. If you add everything at once, the vegetables won’t have the same snap or flavor.
- Got leftovers? They shouldn’t feel like a burden—this FREE download will help you transform them into another meal.
Variations:
- For a traditional New Orleans maque choux, start with the Trinity of Cajun cooking: yellow onions, green bell peppers and celery, then add the “pope”, a.k.a. garlic.
- For richness, add a touch of heavy cream–about ⅓ cup; or swirl in a knob of butter.
- Make it a full meal by adding andouille or smoked sausage to the corn maque choux recipe.
- Add seafood, like shrimp or crawfish after you cook the bacon.
- Add more veggies like diced summer squash, zucchini or a cup of frozen okra to the sauteed vegetables.
- Make it vegan corn maque choux by swapping olive oil for the bacon grease and omitting the cooked bacon.
FAQ’s
It comes from the Creole word for corn (maque) and choux (the French word for cabbage). In Louisiana’s early period, this dish was thought to contain cabbage. It was served as a casserole, according to John D. Folse, CEC, AAC and author of The Encyclopedia of Cajun and Creole Cuisine.
Folse’s cookbook version of corn macque choux includes 2 pounds of shrimp, making it more of a meal than a side dish.
Still, he also includes a Mexican-inspired maque choux that’s more of a side salad and a decadent, over-the-top version that includes smothered chicken.
No, it’s better. Succotash is simply corn and lima beans. Corn maque choux has more vegetables, seasonings and flavors. Think of this as a dressed-up fall succotash, and if you want corn recipes for Thanksgiving, this one should shoot to the top of your list.
“MOCK SHOE” is the most common pronunciation, though there are other variations which include “MACK SHOE” AND “MAK-KAY SHOE.” Call it a sauteed corn side dish and you can’t go wrong.
Storage:
- If you have leftover maque choux, store it in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave in 30-second to one-minute bursts.
- Stop wasting perfectly good food—turn last night’s veggies into today’s lunch. Grab my FREE download.
More corn side dish recipes:
- Fresh Corn and Tomato Salad with Avocado
- Hatch Pepper Skillet Cornbread
- Southern Corn Pudding
- Confetti Corn
- Chopped Veggie Salad
- Grilled Chipotle Lime Corn
Maque Choux
INGREDIENTS:
- ½ pound bacon diced
- 2 large shallots sliced thin
- 1 medium sweet bell pepper orange, red, or yellow, diced
- 1 medium yellow onion diced
- 1 jalapeno (optional) finely chopped (keep seeds and membranes for more heat, if desired)
- 2 cups corn kernels you can use fresh or frozen
- 1 cup lima beans ,optional I used frozen Fordhook lima beans
- ½ cup green chiles diced (I used Hatch chiles) but you can substitute poblanos.
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon Creole seasoning
- 1 large tomato seeded and diced
- 3 scallions sliced thin
- 2 tablespoons chopped parsley
DIRECTIONS:
- Heat a large skillet over medium-high heat. When the pan is hot, add ½ pound bacon, diced. Fry the bacon in the pan and stir occasionally until it has rendered its fat and is crisp. Transfer bacon with a slotted spoon to a plate lined with a paper towel to soak up excess bacon grease.
- Discard all but 1 tablespoon of the bacon fat.
- Add 2 large shallots and cook for 1-2 minutes, stirring occasionally until softened. Add 1 medium sweet bell pepper, 1 medium yellow onion and 1 jalapeno and cook for 1-2 minutes until tender.
- Mix in the 2 cups corn kernels and 1 cup lima beans and stir until they're almost completely defrosted, then stir in ½ cup green chiles and cook for 1-2 minutes more.
- Season the corn maque choux with ½ teaspoon kosher salt, ¼ teaspoon black pepper and 1 teaspoon Creole seasoning. Taste and adjust the seasoning to your tastes.
- Remove from the heat. Stir in 1 large tomato, 3 scallions, cooked bacon and 2 tablespoons chopped parsley. Transfer to a serving dish and enjoy!
RECIPE VIDEO:
NUTRITION:
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I didn’t have hatch chiles but used a combo of poblano peppers and jalapenos, (sauteed them). Absolutely delicious! Will serve it at Thanksgiving for sure.
Love this kind of mélange! Beautiful colors too!,
What a lovely side for Thanksgiving. So much flavor and what a burst of color for the table.
Such a delicious combination of flavors! I can’t wait to make this!
Now this is a perfect side dish for the upcoming holidays! We LOVE corn! So delicious!!
This is totally an amped up succotash (a staple in my home growing up) and I LOVE it! Adding bacon and jalapenos is sooooo good!
This is the perfect addition to any dinner table all fall long. Loving all the color it brings too!