Description
A classic Louisiana-style maque choux made with sweet corn simmered in cream, aromatic vegetables, and Creole seasoning. Rich, comforting, and perfect with crusty bread and pan-fried andouille sausage.
Ingredients
- 1 tbsp olive oil or canola oil
- 2 tbsp minced onion
- 2 tbsp sliced fresh shiitake mushrooms
- 1 tbsp finely chopped poblano pepper
- 1 tbsp finely chopped green bell pepper
- 1 tbsp finely chopped red bell pepper
- 1 tsp minced garlic
- 2 cups fresh cut sweet corn or frozen whole kernel corn
- 1 tsp Creole seasoning
- 1/4 tsp salt
- 1 tsp ground black pepper
- 1 1/2 cups heavy cream, half and half, or unsweetened coconut milk
- 2 tbsp butter
- 1 green onion, thinly sliced
- 1 tbsp chopped fresh parsley
- Sliced baguette, warmed or toasted
- Pan-fried andouille sausage (optional)
Instructions
- Heat oil in a 10-inch skillet over medium-high heat.
- Add onion, mushrooms, poblano pepper, bell peppers, and garlic. Cook until aromatic.
- Stir in corn and cook for about 5 minutes until vegetables soften.
- Add Creole seasoning, salt, and black pepper. Stir well.
- Pour in cream and simmer, stirring occasionally, for 4–5 minutes until corn is tender.
- Just before serving, add butter and stir until melted.
- Garnish with green onion and parsley.
- Serve warm with toasted baguette and optional andouille sausage.
Notes
- Use coconut milk for a dairy-free version.
- This dish pairs perfectly with grilled or pan-seared sausage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Cajun / Creole