clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A close-up of a blue bowl full of corn maque choux.

Corn Maque Choux

  • Author: Louisiana Woman
  • Total Time: 45 minutes
  • Yield: 5 cups 1x


Corn Maque Choux is a simple dish of smothered corn in a cooked medley of onions, tomatoes, bell peppers, and garlic. It was served in our Cajun home as soon as the corn was ripe from the garden. You can enjoy it all year round using frozen whole cut corn as well.


  • 2 tablespoons extra virgin olive oil
  • 1 chopped whole onion, or 1 cup
  • 1 cup green bell pepper, or 1 cup
  • 1 large chopped tomato, or 1/2 can diced tomatoes
  • 2 cloves garlic, pressed
  • 1 pound whole cut corn, fresh cut (about 5 ears) or frozen
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • water, as needed
  • 1 teaspoon sugar, optional


  1. Sauté onion and bell pepper in hot oil for 5 minutes on medium heat, stirring occasionally.
  2. Add tomatoes and cook them for 10 minutes adding the garlic the last few minutes of cooking.
  3. Add corn and seasonings and cook until corn is done, about 10 – 15 minutes.
  4. Stir in 1/4 cup of water at a time if more liquid is needed.
  5. Adjust seasoning to taste by adding more salt and pepper.
  6. Sugar may be added to sweeten the corn dish.


  • The fresher the corn, the sweeter and the crispier the dish.
  • Add a chopped jalapeno pepper with the bell pepper for a little heat.
  • Any color bell pepper will work in this recipe.
  • Add 1 can of creamed corn for creamier consistency.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Simmering
  • Cuisine: Cajun

Keywords: corn maque choux

%d bloggers like this: