Reviewed: Nov. 7, 2009

I tweaked the recipe in two places: (1) I used 1/2 cup of heavy cream instead of milk. (2) I added 1-1/2 lbs of raw shrimp during the last 10 minutes of cooking time, cooking only long enough for the shrimp to turn pink. The addition of the shrimp made the dish hearty enough to serve alone yet still be substantial enough for 4 men and a growing 10-year-old girl! Everybody had seconds! Thank you.

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SABLE906

Home Town: Birmingham, Alabama, USA

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Reviewed: Oct. 31, 2009

Yes it's really that good. 5 stars. It's worth the extra effort of using fresh corn off the cob. I also went heavy handed with the cayenne, I like spicy! Used only a tablespoon or two of milk. Such a fresh tasting combination of flavors, wasn't sure I would like the fresh tomatoes in this, but wow they work very nicely with the other flavors. Sweet and savory.

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Jides

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Reviewed: Oct. 8, 2009

This was noisy, the kids were digging into their ramekins to get every last bit. I used red peppers and canned corn. Can only be better with fresh. Perfect side with Johnsonville Hot N Spicy (Cajun) Brats topped with Sauerkraut Hot Dog Topping.

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PAMELA D.

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Oct. 1, 2009

I thought it was the bomb! Thanks for sharing!

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Linda Correia

Cooking Level: Expert

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Reviewed: Jul. 11, 2009

I thought it was relatively easy to make, and I got several favorable comments on it, so it must have been pretty good! I did read through the comments and modified the recipe accordingly (diced onions instead of sliced, canned corn instead of ears). Keep in mind when you are planning this that you have to allow enough time to cook the bacon; you don't need it until the very end, so you can do the bacon and the other parts of the maque choux at the same time if you like, but some people (especially with smaller stoves) may want to do the bacon first.

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zlionsfan

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Reviewed: May 12, 2009

Great for cookouts. Milk is not needed if fresh corn is used. I also used graped tomatoes as someone suggested. I did add some Cajun seasoning for extra flavor. I made 12 servings and didn't have any leftovers to take home. That's when you know it's good!

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YaYaJessi

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Reviewed: May 1, 2009

This recipe is outstanding! It is the very best recipe of the ones I have tried on this site, and one of the best vegetable recipes ever. Thank you!

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Diana

Cooking Level: Intermediate

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Reviewed: Apr. 7, 2009

Very good! Taste something like my grandma used to make for Sunday dinner. Great side dish.

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Michelle Morvant

Cooking Level: Expert

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Reviewed: Mar. 23, 2009

Really good and I used all canned ingredients for fresh since corn is not in season :)

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siskothecat

Cooking Level: Intermediate

Home Town: Vista, California, USA

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Reviewed: Feb. 25, 2009

Delicious! I only would use 1/2 a large onion next time. Was a little too much for me. I also used applewood bacon. Everyone loved it!

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Swest

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Reviewed: Jan. 20, 2009

So good. Made this when my sis-in-law came over and we all loved it. Easy and the perfect amount of spiciness. I served it with the Teriyaki Pork Tenderloin from this site and a cucumber salad.

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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 3, 2009

Really great recipe. Unfortunately, I had to use frozen corn as corn on the cob is out of season here. The bacon and tomato really made the dish and the cayenne put it over the top. Be VERY careful how much you add. Do it very slowly. A tiny tiny sprinkle goes a looong way.

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WILLOWSCHNELL

Cooking Level: Expert

Home Town: St. Albert, Alberta, Canada

Living In: New Sarepta, Alberta, Canada

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Reviewed: Dec. 20, 2008

Turned out great with no modifactions. If/when I make this again I'll dice the onions rather than slice them for the sake of consistency and to make it easier to eat. It went over really well at a covered dish luncheon.

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Amanda

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2008

Needs a little more spice....

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Jonagold

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2008

I wish I could give this recipe 10 stars! I think it might be my favorite way to eat corn now...very refreshing! I followed the recipe exactly, exceipt I added in two small diced tomatillos which I thought went perfect with this dish!

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Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

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Reviewed: Jul. 18, 2008

Loved it! This is a nice twist on fresh summer corn. Followed the recipe as stated and will make again.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Apr. 11, 2008

Very good. I used three cups of canned corn, drained, instead of fresh.

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Holly

Cooking Level: Expert

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Reviewed: Jan. 31, 2008

This was really good and so easy! Fresh corn is out of season so I used canned corn(but I'm sure frozen would be good too). I chopped the bacon and cooked it in a regular saute pan. I took the bacon out and added the peppers and onions. I added the canned corn and tomatoes at the end. I forgot the milk but I used some cajun seasoning as well as the cayenne pepper. I put the bacon crumbles on top before serving so they would stay crispy. We ate this with ribs and mashed potatoes. Thanks for a good recipe - I can't wait to try it with fresh corn!

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luv2cook

Cooking Level: Expert

Home Town: Mount Clemens, Michigan, USA

Living In: Highlands Ranch, Colorado, USA

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Reviewed: Sep. 3, 2007

Add 2 banana peppers for pizazz!

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Sherrie

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Reviewed: Aug. 16, 2007

This was a great cool-down with a hot Cajun meal. If you're feeling lazy, you can also use bacon bits instead of the real thing.

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rehudgi

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Cajun Corn and Bacon Maque Choux

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