Creamy Corn Maque Choux
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A Southern-inspired medley of sweet corn, sautéed onions, peppers, and creamy tomatoes. Uses bacon grease for depth, with a swap of heavy cream to coconut milk for a subtle twist. Cook low and slow, letting the mixture thicken naturally. Season with salt and Creole spices to taste. Focus on textures—tender veggies, reduced liquid, slight caramelization—signs you’re close. Flexible timing. Great as side or main. Substitute butter if bacon fat isn’t an option. Avoid mush by watching moisture evaporation. Smells rich, with faint garlic punch and charred pepper notes. Familiar sounds of sizzling. Rustic, approachable, rich mouthfeel.
Prep:
15 min
Cook:
35 min
Total:
50 min
Servings:
4 servings
#Southern
#vegetable
#corn
#Cajun
#coconut milk
#bacon grease
Corn’s a late summer staple—juicy sweet kernels with a bit of southern soul. Maque Choux? Try to say it fast but the dish is slow love. Started as a Cajun favorite docking big oily dishes, and over time I learned that ditching some butter for bacon fat kicks it way up a notch. Aromas of sautéing onions and peppers mingle, then garlic pops in like a punch. Tomatoes add moisture but with creaminess instead of soupiness. I initially burned the garlic trying to rush it. Don’t. Let the corn stay whole, not mushy, because texture means everything here. That simmering step—watch your bubbles. Too aggressive and you lose all nuance. Salt’s critical but easy to overshoot. Creole seasoning is optional but I’m a sucker for it as a last touch. Easy to make on a weeknight but feels like something you’d brag about to guests.
Ingredients
- 2 tablespoons bacon grease or unsalted butter
- 1 medium onion, diced
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 4 cups fresh or frozen corn kernels
- 1 cup diced canned tomatoes with juice
- ¾ cup full-fat coconut milk
- 1 teaspoon salt
- ½ teaspoon Creole seasoning (optional)
About the ingredients
Swapping heavy cream for coconut milk adds unexpected depth without overpowering sweetness; also makes it dairy-free which is handy for lactose intolerance or if that butter feels too heavy. Bacon grease brings a smoky richness that butter alone can’t match but if you can’t source it, unsalted butter is your pal. Onion and red bell pepper are classic, but green bell or even poblano peppers make interesting subtleties. Fresh corn is a game changer when in season; frozen corn demands draining to avoid sucking texture down into watery mush. Minced garlic must be added last in the onion-pepper combo to prevent bitterness. Canned diced tomatoes used with juices for acidity and moisture balance, but fresh tomatoes can be substituted if peeled and chopped fine. Salt level changes depending on bacon grease saltiness so season progressively. Creole seasoning is optional but highly recommended for punch—keep handy in any Southern pantry.
Method
- Heat bacon grease or butter in large skillet or Dutch oven over medium heat. Smell the fat shift, readying base flavors. Toss in diced onion and chopped red pepper. Stir once or twice but let them sit enough to soften and begin browning, about 6 minutes by feel. Onions get translucent, peppers soften deeply. Avoid browning garlic now or it’ll burn fast.
- Add minced garlic—feel for the aroma to bloom quickly, about 45 seconds. Stir constantly now to keep garlic from crispy edges. Garlic’s punch wakes the mix.
- Dump in corn kernels, diced tomatoes with juices, and coconut milk. Stir gently, folding liquids with solids. Season with salt and reduce heat to low, almost a simmer but just shy. Listen to soft bubbling, not full boil, to coax flavors together without drying too fast.
- Patience here—cook uncovered, stirring periodically, until corn feels soft and sweet, juices mostly reduced, and mixture thickens naturally. This will take roughly 14 to 18 minutes. Watch texture more than clock. Corn should have a tender bite, not mush, and sauce should cling rather than pool.
- Taste test the liquid—adjust salt or add Creole seasoning in small doses if you crave that smoky, spicy southern zing. Let rest off heat for 4 to 6 minutes to thicken more. This pause helps flavors marry, and you’ll notice a silky texture that coats the spoon.
- If fresh corn is out, frozen works but release moisture by thawing and draining first or risk watery mess. No bacon grease? Butter blends just as well, though flavor differs slightly. Cook time may vary with pan size and heat source—thin pan accelerates evaporation; thick Dutch oven slows it. Avoid lids; moisture kills that toasty finish.
Cooking tips
Start cooking fat until hot but not smoking; bacon grease melts quickly and coats onions for even caramelization. Toss in onion and pepper together; let them soften properly—don’t rush by bumping heat. You want true tender with slight color, signaling sugar release and flavor buildup. Garlic goes later to avoid bitter char. Stir garlic every few seconds during that 45-second window to prevent burning. Add corn, tomatoes, and coconut milk then season—use salt conservatively since bacon grease can be super salty. Lower heat just enough to see gentle simmering bubbles, not rapid boils, to encourage a reduction rather than stewing. Stir occasionally at first, then less often so natural Maillard reactions can happen on the bottom, thickening the mix. Watch liquid reduce till it’s thick, corn tender but firm. Rely on sight and feel, not strict timing. Rest it off heat allowing cooling and thickening gel to fully develop around corn. It’ll taste completely different rested than straight off heat. Some cooks cover during resting but uncovered is preferable here to keep surface texture intact and avoid sogginess. Use a wooden spoon; metal risks scratching cast iron pans often used for this. If mixture is too thin after resting, increase heat briefly until desired thickness reached, stirring constantly to prevent scorching.
Chef's notes
- 💡 Render bacon grease slowly but not too hot; quick melt means uneven heat. Onions and peppers want gradual softening. Stirring once or twice helps but give time for sugar release. Avoid garlic until late—burns fast when added early and ruins flavor. Smell is key; onions get translucent smell shifts. Use wooden spoon for stirring; cast iron likes gentle touch, metal scratches.
- 💡 Garlic addition timing crucial; add minced garlic last in veggies combo and stir constantly while cooking 30-45 seconds. Watch carefully - brown edges form quickly. Garlic aroma pops out fast once warmed. Keeps garlic sweet, not bitter or charred. If garlic burns, flavor gone. You can pause onion-pepper saute earlier if worried, add garlic when pan a bit cooler but still hot.
- 💡 Coconut milk swap cuts dairy heaviness and brings subtle sweetness but don’t pour cold from fridge; shake well, stir to combine smoothly. Adds creaminess without soup effect some tomatoes bring. Tomatoes with juices balance acidity and moisture. Use canned diced for ease; fresh peeled works if chopped fine. Salt carefully since bacon grease salt levels vary - season progressive, taste constantly.
- 💡 Cooking low simmer is about bubble quality; not rapid boil but gentle crackles and tiny rising bubbles. Stirring frequency changes through method—more in beginning, less later. Let Maillard develop on bottom, thickens sauce naturally. Texture cues over time. Corn should stay tender crisp, never soft mush. If it seems watery after resting, turn heat back up briefly stirring until desired thickness. Rest uncovered prevents sogginess.
- 💡 Frozen corn okay if drained well—release trapped moisture or risk watery mess. Fresh corn game changer in season but tricky off-season. Butter works fine if no bacon grease found but flavor changes. Red bell standard but green or poblano peppers change flavor profile subtly —avoid overpowering. Creole seasoning optional but adds last kick. Resting thickens sauce texture, flavors marry better.
Common questions
How to prevent garlic burning?
Add garlic last after onions soften. Stir constantly for 30 to 45 seconds. Watch for color shifts. Garlic burns fast. Smell tells. If burnt, subtract flavor. Lower heat if needed during garlic cook.
Can I use fresh tomatoes instead of canned?
Yes but peel and dice fine. Fresh tomatoes add texture more than canned. Juices balance moisture and acidity. Adjust salt since canned tomatoes sometimes salty. Slow cook helps break down tomato texture.
What if mixture too watery after cooking?
Cook uncovered longer, keep heat low but simmer steady. Stir often to prevent scorching. If too thin after resting, boost heat briefly and stir to thicken. Avoid lids—traps moisture and ruins texture.
How to store leftovers and reheat?
Store in airtight container in fridge up to 3 days. Reheat on stovetop low heat stirring gently to prevent scorching. Add splash water or broth if dry. Freezing possible but softer texture after thawing.
