DISH RESEARCH · Dish
Maque choux
Louisiana corn braised with bacon, peppers and aromatics, finished with cream.
About Maque choux
Maque choux is a Louisiana corn side dish with Cajun and Native American roots. This profile follows Louisiana Cookin's bacon-and-cream version with red pepper, onion and celery.
Sweet fresh corn is balanced by smoky bacon, savoury aromatics and the gentle heat of black and cayenne pepper. Butter and cream round the flavours into a rich, lightly sweet braise.
Yellow corn kernels remain distinct in a creamy coating, scattered with red pepper, purple onion and green celery. Crisp bacon pieces contrast with the tender vegetables.
Allergens in this recipe
Contains: Milk.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Maque choux
Louisiana Cookin's bacon and cream corn maque choux.
- BaconSmoky rendered fat and crisp pieces
- Unsalted butterRich cooking fat
- Red bell pepperSweet pepper note
- Red onionSweet aromatic
- CeleryFresh savoury aromatic
- Fresh corn kernelsSweet vegetable base
- GarlicPungent aromatic
- Heavy creamCreamy finish
- Kosher saltSeasoning
- Ground black pepperPeppery warmth
- Cayenne pepperGentle chilli heat
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Bacon:
- Unsalted butter:
- Red bell pepper:
- Red onion:
- Celery:
- Fresh corn kernels:
- Garlic:
- Heavy cream:
- Kosher salt:
- Ground black pepper:
- Cayenne pepper:
Origins & food traditions
Louisiana Cookin supplies a complete corn maque choux recipe rooted in the state’s culinary publishing; 64 Parishes, a Louisiana cultural publication, independently identifies maque choux as a classic Cajun side dish.
Countries
- United States
- United StatesCatalogue link pending review
Cuisines & regions
- Louisiana Cuisine
- Cajun Cuisine
- Louisiana Creole and Cajun cuisineCatalogue link pending review