READY IN 1 hr

Melody's Corn Maque Choux

Read Reviews (8)

"A common Creole dish that can be served as a side dish to any combination of meat and potatoes, pasta, or rice dishes. A flavorful complement. Prep time depend on whether or not you chop your own seasonings or use frozen pre-chopped seasonings. Cook time depends on how long it takes to prepare and cook the rest of the meal. Number of servings depends on how much everybody likes it." — Melody aka Dumplin'

Directions

Cook bacon in a skillet over medium, turning occasionally, until evenly browned and crisp, about 10 minutes; drain on paper towels. Reserve 1 tablespoon bacon drippings.
Allow bacon to cool; crumble and set aside.
Melt butter with the bacon drippings in a large saucepan over medium heat. Cook and stir onion, celery, green bell pepper, red bell pepper, thyme, salt, black pepper, parsley, and Creole seasoning in the butter mixture until onion is translucent, about 8 minutes.
Stir in garlic and cook until fragrant, about 2 more minutes.
Mix in beef broth and corn; bring to a boil.
Cover the saucepan and reduce heat to low; simmer until broth is nearly evaporated and vegetables are tender, about 20 more minutes. Stir in crumbled bacon. Dish can be simmered longer or held over low heat if desired.

Kitchen-Friendly View

PREP 30 mins
COOK 30 mins
READY IN 1 hr

Reviews More Reviews

Jun 29, 2012

This is one delicious side dish. I used yellow and white corn, more creole seasoning, spicy salt in place of the salt and cayene. Oh, and about four rashers of thick cut pepper bacon (more YUM!). I also used about a cup or so of beef broth and let it simmer down and absorb all of that flavor. Highly recommended, thanks so much for sharing this. It's a do-over for sure.

—Saveur

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Feb 07, 2013

Thanks for trying my recipe and I'm glad you all liked it so much! The only difference between this and Succotash is the addition of green lima beans. Also, I noticed that some of the changes they made to my wording when the edited my recipe made it more difficult to understand. The Thyme is optional and the Thyme and Parsley should be finely chopped, not minced. Also, to cook and stir is to saute. I've used sweet corn or shoepeg corn for this recipe and it's wonderful either way. You can also substitute chicken broth for the beef broth and add a little sage, or substitute seafood broth and add schrimp for some different flavors. Thanks again!

—Melody aka Dumplin'

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11 Ratings

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Feb 05, 2013

Made this for Recipe Group...We really liked this a lot! I omitted the thyme, b/c I didn't have any and we are not big fans of it, but followed it otherwise. This was a nice change and will be a repeat side dish in my house~YUM! Thanks for sharing. :)

—Christina

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Feb 10, 2013

Recipe Group selection 2/2/12. We liked this so well I made it twice this week. The first time I followed the recipe faithfully and that would have been rated 3.5 - 4 stars, but to be fair I have had this in NOLA at the restaurant Court of Two Sisters in the French Quarter and that was what I was measuring against, but I thought with a few small changes this could be as good. So my changes were to use a Fresno pepper for the red and a Jalapeño for the green and replace the beef broth with chicken. I also omitted the added salt, the bacon had enough for our taste. Then I tossed 8 or 10 shrimp in for the last few minutes of cooking, oh and I used about a full tsp of homemade Creole seasoning. It still wasn't what I remembered but the little extra kick was well received bu my family. Thanks, Melodie.

—BigShotsMom

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Feb 04, 2013

I followed this recipe to a "T" and while I liked it, the remaining family members were not as impressed. It reminded me of a "succotash" dish that my mom used to serve when I was a kid. The bacon and thyme were a nice addition, IMO. Thanks for sharing the recipe, Melody!

—Mi ~ (a PRO at) Being Mi

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Sep 12, 2012

First time I've had Maque Choux so I have no basis of comparison. Nontheless, this was delicious, spicy and a welcome change for side dishes.

—bonnie53

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Feb 09, 2013

Recipe Group Selection: 02, February 2013 ~ We enjoyed this side dish very much. I didn’t have Creole seasoning, so I made up “Creole Seasoning Blend” from AR to use in this dish. I had fresh corn that we froze during the summer so I used that instead of store-bought frozen corn. We loved everything about this dish, from the sautéed vegetables to the seasoning to the taste of the corn itself. I served this with hot ham and cheese sandwiches and a salad. I knew that there would be leftovers, so I added the bacon right before serving so it wouldn’t get soggy. Thanks Melody for sharing your recipe, it is a keeper in our house!

—Molly

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Feb 08, 2013

I made this recipe for the weekly recipe group selection. I've never had this dish before so can't really compare it to others. We enjoyed it, my son really loved it. I didn't simmer the veggies as long, we like a bit of crisp to them. Served up with some grilled Cajun Chicken from this site, a great pair.

—*Sherri*

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Nutrition

Calories
197 kcal
10%

Carbohydrates
25.1 g
8%

Cholesterol
21 mg
7%

Fat
10.3 g
16%

Fiber
3.6 g
14%

Protein
5.1 g
10%

Sodium
608 mg
24%

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

Nutritional Information

Melody's Corn Maque Choux

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 197
Calories from Fat: 92

% Daily Value *
Total Fat 10.3g 16 %
Saturated Fat 5.1g 26 %
Cholesterol 21mg 7 %
Sodium 608mg 24 %
Potassium 371mg 10 %
Total Carbohydrates 25.1g 8 %
Dietary Fiber 3.6g 14 %
Protein 5.1g 10 %
** Sugars 5.3g
** Vitamin A 21 %
** Vitamin C 65 %
** Calcium 4 %
** Iron 10 %
** Thiamin 14 %
** Niacin 24 %
** Vitamin B6 20 %
** Magnesium 10 %
** Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.