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–+ servings
Louisiana Cream Corn Maque Choux

Creamy Louisiana Cream Corn Maque Choux with Savory Bacon

A delightful Louisiana Cream Corn Maque Choux with Bacon, combining sweet corn and rich flavors for a crowd-pleasing side dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southern
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 6 slices Thick cut bacon Substitute with turkey bacon for a lighter option.
  • 4 ears Corn Use fresh corn when in season; canned corn can be used in a pinch.
  • 1 cup Diced red bell pepper Substitute with green bell pepper for less sweetness.
  • 1 cup Diced sweet onion Can use yellow onion or shallots for a subtler taste.
  • 1 medium Diced jalapeno Omit for a milder dish.
For Thickening and Flavor
  • 2 tablespoons Flour Can be replaced with cornstarch for a gluten-free option.
  • 1 tablespoon All-purpose Creole seasoning Use your favorite Cajun seasoning as a substitute.
  • 1 tablespoon Sugar Optional for balancing flavors; omit if corn is particularly sweet.
For Creaminess
  • 1 cup Heavy cream Can use whole milk or half and half for a lighter version.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Black pepper Adjust to taste.
For Garnishing
  • 2 tablespoons Green onion Can replace with chives if desired.

Equipment

  • Large skillet or Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large skillet or Dutch oven, heat the thick cut bacon over medium heat until crispy, about 7-10 minutes. Remove the bacon, drain on paper towels, and chop into bits, reserving about one tablespoon of the bacon grease.
  2. While the bacon cooks, cut the kernels off the cobs of corn using a sharp knife. Scrape the cob to extract corn milk for added sweetness.
  3. In a mixing bowl, combine the fresh corn, diced red bell pepper, diced sweet onion, and diced jalapeño. Sprinkle in flour and Creole seasoning, tossing until well coated.
  4. Add the corn mixture to the skillet with reserved bacon grease over medium heat. Sauté for 3-5 minutes until the vegetables start to caramelize.
  5. Reduce heat to low, pour in the heavy cream, and stir gently. Allow to simmer for 25-30 minutes with a lid on, stirring occasionally.
  6. Once the cream has thickened to your desired consistency, season with salt and pepper. Garnish with the reserved bacon and fresh green onions. Serve warm.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 25gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 5gVitamin A: 1000IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in a freezer-safe container for up to 3 months.

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