This creamed corn is rich and buttery and has a little kick that compliments that sweetness of the corn. In parts of Louisiana, they call this Maque Choux. No matter what you call it, you’ll find that this side dish is loaded with flavor and so easy to put together that I’m sure this will become a family favorite of yours just as it has been for mine.
I’ve always known this as creamed corn but it also goes by Maque Choux—it sounds like MOCK-SHOO – and is one of those classic Cajun dishes that is more than just a corn-side dish. Sure, you start with corn, but you also add in some onions, peppers, and sometimes loaded with tomatoes. The whole mix simmers together with a bit of stock and a splash of cream at the end until it thickens just right into a rich, almost stew-like dish. This is a whole different experience – especially if you only know the canned version of creamed corn. Maque Choux has got the jazz to it.
This dish has become a staple for our family, especially around the holidays. It’s one of those sides everyone can gather around, and it’s made its way into our regular rotation of weekday dinners, too. When corn is in season, and the kernels are fresh off the cob, there’s really nothing like it. The flavor just sings—especially during the fall harvest.
My second oldest son is a big fan of Maque Choux. Out of our four kids, he’s become the most adventurous eater, which honestly surprises me because just a few years back, he was all about the basics. Don’t get me wrong—he still loves his mac and cheese and chicken nuggets. But every so often, he’ll request dishes like Congri with black-eyed peas or want a good bowl of red beans and rice while the other kids look away. The others are pretty happy sticking to the usuals, and that’s just fine too. We all have our favorites, and that’s how you keep the kitchen interesting because some nights I feel like a short-order cook at some small diner.
Now, with this recipe, I’ll let you in on a shortcut. If fresh corn isn’t in season, I’ll grab a few bags of frozen corn from the freezer. It’s a great backup for when fresh isn’t available, and I like to keep a stash of frozen veggies on hand (even if the kids would rather we fill the freezer with ice cream). With a bag of frozen corn and a few pantry staples, I can have this simple creamed corn on the table in about an hour. And that’s the beauty of it: simple, easy, and always delicious.
How do you make Creamed Corn?
This is an overview of the cooking process. The full ingredient list and instructions are on the recipe card below. You can even print it if you need to or hit the tab button that will put you into “cook mode”.
While fresh corn is preferred for its sweetness and natural “corn milk”, frozen corn, or even canned corn, is a great substitute. I use frozen corn when I make this but if you are using canned corn, it should be well-drained. Fresh corn provides a starchy liquid that helps with the creaminess, so for this recipe, adding a bit more cream or stock is used.
1. Sauté the Vegetables: In a large pot or Dutch oven, melt the butter and add the olive oil. Sauté the onions, jalapeno peppers, and corn until they all have softened.
2. Add the Sugar and Spice: Mix in the sugar and cayenne pepper and allow the corn kernels to lightly brown.
3. Add the Broth: Pour in 1/2 cup of the broth and scrape up any brown bits that may have formed on the bottom of the pot.
4. Let it all Simmer: Add the remaining broth and Creole/Cajun Seasoning, lower the heat to a simmer, and let the pot sit for about 20 minutes.
5. Add the Creaminess and Season: Pour in the half and half and season with salt, black pepper, and hot sauce.
How do you store leftover Creamed Corn?
Leftover creamed corn can be stored in an airtight container in the refrigerator for 3–5 days. After cooking, allow the maque choux to cool to room temperature. This typically takes around 20-30 minutes.
Can you freeze leftover Creamed Corn?
Of course, if you want to keep this amazing side dish longer, like you can’t part with it, freeze it. Transfer to a freezer-safe container. Just remember to leave some space at the top to allow for expansion. And don’t forget to date and label the container! Just keep in mind that it’s best to consume this within 1-2 months for optimal flavor and texture.
What’s the best way to reheat Creamed Corn?
If you’re reheating creamed corn from the fridge, heat it on the stove over MEDIUM heat, stirring occasionally, until warmed through. You can also microwave it heating it in 30-second intervals.
PRO TIP: If reheating from frozen, just thaw it out in the fridge overnight.
More Side Recipes:
Simple Creamed Corn Maque Choux
Ingredients
- 1 stick non salted butter
- ¼ cup extra virgin olive oil
- 1 onion diced
- 2 jalapeno peppers diced
- 6 cups frozen corn kernels
- 2 tbsp sugar
- ½ tsp cayenne pepper
- 1-½ cups chicken broth
- 1 tsp Cajun/Creole Seasoning
- ½ cup half and half
- ¼ tsp hot sauce
- salt and black pepper to taste
Instructions
- In a large pot or Dutch oven, melt the butter and add the olive oil. Sauté the onions, jalapeno peppers, and corn until they all have softened, about 10-12 minutes.
- Mix in the sugar and cayenne pepper and allow the corn kernels to lightly brown, about 5-10 minutes.
- Pour in ½ cup of the broth and scrape up any brown bits that may have formed on the bottom of the pot. Stir continuously for 10 minutes.
- Add the remaining broth and Creole Seasoning, lower the heat to a simmer, and let the pot sit for about 20 minutes for the liquid to absorb into the corn and cook down.
- Pour in the half and half and season the corn with salt and black pepper. Add the hot sauce and stir everything to combine. Serve warm.
Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.
Callie Goedelman
Hi Eric, years ago I had a recipe for Maque Choux that included, I think, pork chops, pork tenderloin?, buried and cooked in the creamed corn. It got away from me. Might you have something similar in your recipe stash that I can try? Thanks and Happy Thanksgiving!