STOP RIGHT HERE if you love corn and Cajun food — this incredible Easy Cajun Corn Maque Choux With Tasso is about to become your new absolute obsession!
Pronounced "mock shoe," this beloved South Louisiana corn side dish is Louisiana's spectacular version of succotash — a glorious celebration of summer's bounty featuring fresh sweet corn kernels cooked with the famous Cajun Holy Trinity of onion, celery, and green bell pepper, smoky and spicy tasso, jalapeño, garlic, fresh thyme, roma tomatoes, and a luxurious splash of heavy cream!
This is authentic Cajun cooking at its most colorful, most flavorful, and most deeply satisfying best!
Do you love corn and/or Cajun food? If so, STOP RIGHT HERE! I urge you to make arrangements to make this Easy Cajun Corn Maque Choux Recipe With Tasso for your immense enjoyment!
It's easy to make, and you'll get to practice some of your knife skills while creating this classic Cajun recipe of corn and a medley of other colorful and delicious ingredients.
But first, let me tell you what Maque Choux is!
Jump to:
What Is Maque Choux?
Maque Choux is a corn-based side dish from South Louisiana. Pronounced "mock shoe," this dish has native American influences, and is a traditional Cajun side dish.
This wonderful dish is Louisiana's version of succotash, and is a celebration of summer's bounty. In addition to sweet corn, maque choux features a colorful medley of other vegetables, and many variations of this dish abound.
Why You Will Love This Recipe!
You'll love my version of this easy side dish recipe from the South because:
- This recipe uses fresh ingredients, and includes the Holy Trinity of Cajun cuisine: celery, onion, and green bell pepper
- It's a great way to enjoy tasso! Tasso is a spicy ham product from Louisiana, made from pork shoulder, and adds a great smoky flavor to this dish. If you don't have tasso no worries, you can substitute bacon
- Last but not least, this corn dish is easy and delicious!
So now let me show you what ingredients you will need to make this healthy recipe!
🥘 Ingredients
So here are the delicious FRESH ingredients you will need for this classic Cajun side dish:
- Fresh corn! You can sub canned corn, but fresh is best!
- Butter
- Garlic
- Yellow onion
- Green bell peppers
- Jalapeño pepper
- Celery
- Fresh thyme
- Cajun seasoning - I love Nunu's! Can also use Creole seasoning
- Tasso - you can sub bacon if you can't get your hands on tasso
- Bay leaf
- Roma tomatoes
- Heavy cream
- Parsley
- Salt and black pepper - optional seasonings added to taste
Also consider adding some cayenne pepper or a few drops of your favorite Tabasco hot sauce if you'd like to spice things up!
So let's roll up our sleeves and get ready to chop and dice!
🔪 Instructions
Prepare your vegetables, including your corn. After removing the leaves and silk, use a sharp knife to cut off fresh corn kernels for use in this corn recipe.
Add the butter to a large skillet or Dutch oven on medium heat, and melt the butter. Once melted, add the garlic, onion, green bell pepper and jalapeno. Cook for 5 minutes, stirring often, until the vegetables are softened.
Now add the celery, thyme, Cajun seasoning, tasso, and bay leaf. Saute this mixture for 2 minutes, stirring often.
Time to add the tomatoes, corn, and heavy cream. Stir well, and cook this mixture for around 10-15 minutes, stirring occasionally. During this time if the mixture looks too dry, you can add some broth or chicken stock, water, or additional cream.
The last final touch is to add the parsley and adjust for taste by addition additional Cajun seasoning and/or salt and pepper.
Your maque choux is now ready to serve!
Suggestions For Serving
You'll be happy to know that maque choux is a perfect side dish to accompany most of your favorite mains!
It's great with pork ribs and Cajun smothered chicken!
If you'd like to make this a main dish, how about adding some shrimp for the last few minutes as the maque choux finishes cooking?
I hope you will LOVE this dish, however you decide to serve it!
Bon appetit!
FAQ
The best way to store maque choux is in an airtight container in your refrigerator. Enjoy with 3-4 days!
Tasso is a delicious pork product from South Louisiana often used to add flavor to Cajun dishes. It is made from pork shoulder and is salty and spicy!
Some Other Great Recipes You May Enjoy!
Here are some other great recipes that you may enjoy:
- Cajun Smothered Chicken!
- Easy and Delicious Crawfish Étouffée!
- Cajun Smothered Cabbage Recipe With Andouille Sausage
1,000 Foods To Eat Project
In conclusion, Maque Choux is listed in the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. I am working my way through the foods listed in this book. This is called my 1,000 Foods to Eat Project. Maque Choux is food #75 in my project! Please visit the 1,000 Foods To Eat Project page to see some other MUST TRY foods of the world that you may love to try!
Join Me On A Fun Food Journey!
Finally, I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.
Cheers!
Grace
Easy Cajun Corn Maque Choux Recipe With Tasso
Equipment
- Large skillet or Dutch oven
Ingredients
- 3 ears corn remove leaves and silk, and cut off the kernels for use; can also use 2x 15 oz cans of drained corn if you prefer
- 3 tablespoon butter
- 4 each garlic minced
- ½ yellow onion chopped (select a medium sized onion)
- ½ green bell pepper chopped
- 1 jalapeno deseeded and chopped
- 1 stalk celery diced
- 2 teaspoons fresh thyme can sub dried thyme
- ½ tablespoon Cajun seasoning use your favorite! Can also use Creole seasoning
- ⅓ cup tasso chopped; can omit or sub 3 slices of chopped bacon
- 1 bay leaf
- 2 roma tomatoes chopped (select tomatoes on the larger size)
- ½ cup heavy cream
- ⅓ cup parsley chopped
Optional
- salt to taste
- pepper to taste
- Chicken stock or broth
Instructions
- Add the butter to a large skillet or Dutch oven on medium heat, and melt the butter. Once melted, add the garlic, onion, green bell pepper and jalapeno. Cook for 5 minutes, stirring often, until the vegetables are softened.
- Now add the celery, thyme, Cajun seasoning, tasso, and bay leaf. Saute this mixture for 2 minutes, stirring often.
- Time to add the tomatoes, corn, and heavy cream. Stir well, and cook this mixture for around 10-15 minutes, stirring occasionally. During this time if the mixture looks too dry, you can add some broth or chicken stock, water, or additional cream.
- Last but not least, add the parsley and adjust for taste by addition additional Cajun seasoning and/or salt and pepper.
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