Mardi Gras Maque Choux (Printable)

A vibrant Cajun corn sauté with bell peppers and spices, perfect for a taste of Louisiana.

# What You'll Need:

→ Vegetables

01 - 4 cups fresh or frozen corn kernels (about 6 ears of corn)
02 - 1 medium yellow onion, finely chopped
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 2 stalks celery, diced
06 - 2 cloves garlic, minced
07 - 2 green onions, sliced (plus more for garnish)

→ Dairy

08 - 3 tablespoons unsalted butter

→ Spices & Seasonings

09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon cayenne pepper
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Liquids

14 - 1/2 cup heavy cream
15 - 1/4 cup water or vegetable broth

→ Optional Add-Ins

16 - 3.5 ounces andouille sausage or smoked sausage, diced
17 - 1 medium tomato, diced

# Directions:

01 - In a large skillet over medium heat, melt the butter. If using sausage, add it now and cook until lightly browned, about 3 minutes.
02 - Add the onion, bell peppers, and celery. Sauté for 5-6 minutes until vegetables soften.
03 - Stir in the garlic and cook for 1 minute until fragrant.
04 - Add the corn, green onions, smoked paprika, cayenne, thyme, salt, and black pepper. Sauté for 5 minutes, stirring occasionally.
05 - Pour in the cream and water or broth. If using tomato, add it now. Stir to combine.
06 - Reduce heat to low and simmer for 5-7 minutes, until the mixture is creamy and vegetables are tender.
07 - Taste and adjust seasoning if needed. Garnish with extra green onions before serving.

# Expert Tips:

01 -
  • The cream transforms ordinary corn into something rich and velvety without being heavy
  • It comes together in under 40 minutes but tastes like it simmered all day
  • Perfect for feeding a crowd or meal prepping for the week ahead
02 -
  • Don’t rush the vegetable sauté—this step builds the flavor foundation that makes the dish sing
  • The cream will thicken as it stands, so don’t panic if it seems slightly loose at first
  • Fresh corn really does make a difference, but frozen corn works perfectly fine in winter months
03 -
  • Let the corn kernels get slightly golden and almost caramelized before adding the cream
  • Taste as you go—Cajun cooking is about balancing heat, sweetness, and richness to your preference

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