Cajun Corn and Bacon Maque Choux Recipe -
Cajun Corn and Bacon Maque Choux Recipe

Cajun Corn and Bacon Maque Choux

Recipe by  

"This is a Cajun recipe I've had forever! I first prepared it when I was in my high school class in Metairie, Louisiana. It's awesome!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    35 mins
  • COOK

    30 mins

    1 hr 5 mins


  1. Cut corn off the cobs by thinly slicing across the tops of the kernels; place in a medium bowl. Cut across the kernels again to release milk from the corn, add milk to bowl. Set aside.
  2. Heat the oil in a large skillet over medium-high heat. Add onion and green pepper, cook until onion is transparent, about 5 to 8 minutes. Combine corn, tomatoes, and milk with the onion mixture. Reduce heat to medium low, and cook 20 minutes longer, stirring frequently to prevent sticking. Do not boil. Season with salt and cayenne pepper. Lower heat, cover skillet, and cook 5 to 10 minutes longer. Stir in green onions and bacon. Remove from heat and serve.
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Reviews More Reviews

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!

Aug 04, 2007

We wanted something light and summery for dinner so decided on this recipe. I was skeptical about milking the cob-I cut mine so close there was nothing left(we didn't need it anyway). I used 2 roma tomatos, 1/2 a large onion and a good dash of garlic powder. I didn't think the 1/4 cup of milk would do it, but it was perfect. I didn't use cayenne as then the kids wouldn't eat it. The adults enjoyed it though the flavor was mild. Next time I will use bacon grease instead of vegetable oil to step up the flavor a little bit. Thanks!

Jan 03, 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.

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.

Apr 11, 2008

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

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.

Aug 25, 2010

Great flavor! Especially warm/hot. I don't recommend eating it cold as you lose some of that flavor. Served it with a kilbasa. Yummo!

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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  • Calories
  • 211 kcal
  • 11%
  • Carbohydrates
  • 22.8 g
  • 7%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 8.6 g
  • 17%
  • Sodium
  • 371 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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