Maque Choux with Sausage Corn

Few dishes say comfort like a creamy skillet of Maque Choux. This Southern classic is rich, cozy, and full of flavor, bringing together sweet corn, aromatic vegetables, and warm Creole seasoning in a silky sauce. Whether you serve it as a side or turn it into a hearty main with pan-fried sausage and crusty bread, this Maque Choux with Sausage Corn is the kind of recipe that feels both nostalgic and indulgent, perfect for relaxed family dinners or weekend gatherings.

Why You’ll Love This Recipe

• Creamy, comforting, and packed with sweet corn flavor
• One-skillet recipe that’s simple and approachable
• Easily customizable with sausage or dairy-free options
• Works as both a side dish or a satisfying main
• Inspired by classic Southern and Creole cooking

Ingredients

• Olive oil or canola oil (1 tbsp): Provides a neutral base for sautéing the vegetables
• Minced onion (2 tbsp): Adds sweetness and depth to the dish
• Fresh shiitake mushrooms, sliced (2 tbsp): Bring a mild, earthy flavor and extra umami
• Poblano pepper, finely chopped (1 tbsp): Adds gentle heat and smokiness
• Green bell pepper, finely chopped (1 tbsp): Fresh and slightly bitter for balance
• Red bell pepper, finely chopped (1 tbsp): Adds sweetness and color
• Garlic, minced (1 tsp): Enhances aroma and savory flavor
• Sweet corn, fresh or frozen (2 cups): The star ingredient, naturally sweet and juicy
• Creole seasoning (1 tsp, preferably Tony Chachere’s): Brings classic Southern spice and seasoning
• Salt (1/4 tsp): Enhances all flavors
• Ground black pepper (1 tsp): Adds warmth and subtle bite
• Heavy cream, half-and-half, or unsweetened coconut milk (1 1/2 cups): Creates the creamy base
• Butter (2 tbsp): Adds richness and a silky finish
• Green onion, thinly sliced (1): Fresh garnish with mild onion flavor
• Fresh parsley, chopped (1 tbsp): Brightens and balances the dish
• Sliced baguette, warmed or toasted: Perfect for scooping and soaking up the sauce
• Pan-fried andouille sausage (optional): Adds smoky, savory protein

How to Make Maque Choux with Sausage Corn

Sauté the Vegetables

Heat the oil in a 10-inch skillet over medium-high heat. Once shimmering, add the onion, shiitake mushrooms, poblano pepper, green bell pepper, red bell pepper, and garlic. Cook, stirring frequently, until the vegetables are softened and aromatic.

Cook the Corn

Add the corn to the skillet and continue cooking, stirring often, for about 5 minutes until the corn is tender and the vegetables are fully softened. Stir in the Creole seasoning, salt, and black pepper, making sure everything is evenly coated.

Add the Creamy Base

Pour in the cream, half-and-half, or coconut milk. Reduce the heat slightly and let the mixture simmer, stirring occasionally, for 4–5 minutes until the corn is tender and the sauce thickens slightly.

Finish and Garnish

Just before serving, add the butter and stir until melted and fully incorporated. Remove from heat and garnish with sliced green onion and fresh parsley.

Serve

Serve warm with toasted baguette slices on the side. Top with or serve alongside pan-fried andouille sausage if using.

Tips for Success

• Use fresh corn when in season for the sweetest flavor
• Stir frequently once the cream is added to prevent sticking
• Adjust Creole seasoning based on your spice preference
• For thicker Maque Choux, simmer a minute or two longer

Equipment Needed

• 10-inch skillet
• Wooden spoon or spatula
• Knife and cutting board

Recipe Variations

• With Sausage: Stir sliced andouille sausage directly into the skillet for a heartier dish
• Dairy-Free: Use unsweetened coconut milk instead of cream
• Spicy Version: Add cayenne or hot sauce for extra heat
• Vegetable-Forward: Add diced zucchini or tomatoes for more texture

Serving Suggestions

Maque Choux pairs beautifully with grilled chicken, fried fish, or roasted meats. It also works wonderfully as a standalone comfort meal with crusty bread or served over rice for a more filling plate.

FAQs

Can I use frozen corn?
Yes, frozen whole kernel corn works perfectly. No need to thaw first.

Is Maque Choux spicy?
It’s mildly spiced, but you can adjust the heat by adding more or less Creole seasoning.

Can I make this ahead of time?
Yes, it can be made a few hours ahead and gently reheated on the stove.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.

What can I substitute for andouille sausage?
Smoked sausage or even grilled chicken works well as an alternative.

Final Thoughts

This Maque Choux with Sausage Corn is creamy, comforting, and full of Southern soul. Whether you keep it simple or load it up with sausage, it’s a dish that brings warmth and flavor to the table every time. Give it a try, serve it with good bread, and enjoy a true comfort classic made right at home.

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