Maque Choux

How to Make Maque Choux

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Stand each ear of corn upright in a wide bowl and cut the kernels off the cob with a sharp knife.

   Mark done

2. Scrape the back of the knife down each bare cob over the bowl, to release the milky liquid, and keep it with the kernels.

   Mark done

3. Cook the bacon in a large deep pan over medium heat for 5 minutes, until the fat runs and the bacon starts to crisp.

   Mark done Start 5 min timer

4. Add the onion, pepper and celery and cook for 6 minutes, until soft. Stir in the garlic and cook for 1 minute.

   Mark done Start 6 min timer

5. Add the corn, its milk, the tomatoes, thyme, cayenne and salt, and simmer over medium-low heat for 10 minutes, stirring often, until the corn is tender and the liquid thick.

   Mark done Start 10 min timer

6. Stir in the cream and simmer for 2 minutes, then scatter with the spring onions.

   Mark done Start 2 min timer

Tips for Making Maque Choux

• Do not skip scraping the cobs. The starchy corn milk is what thickens the dish, and it is the difference between maque choux and corn in a pan.
• Use fresh corn in season. Frozen kernels work, about 700 g, but you lose the milk and the dish is thinner.
• Stir often. The starch in the corn catches on the base of the pan.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Maque Choux

• Blackened chicken
• Grilled shrimp
• Andouille sausage

Storing & Reheating Maque Choux

Keeps in the fridge for up to 3 days and reheats in a pan with a splash of water or cream. Freezing is not recommended, as the corn turns watery.

Maque Choux FAQ: Common Questions

Maque Choux Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.