Recipe by Melody Dumplin
"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."
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diced green bell pepper
diced red bell pepper
minced fresh thyme
ground black pepper
minced fresh parsley
Creole seasoning, or to taste
1 (20 ounce) package
frozen corn kernels
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.
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!
Hubs is in LA and I’m home by my lonesome. As the saying goes, “When the cat’s away, the mice (make that mouse) will play.” Dinner for me tonight was something I could never make if Hubs was home. Halibut? Nope – he doesn’t care for it. Corn? Not with his sensitive innards. This corn maque choux, which I confess I was not familiar with, was just the thing for me to make tonight with the halibut. Other than using chicken broth rather than beef, and cooking it WAY less time than the directed (whoa!) 20 minutes, I prepared this following the recipe fairly closely, but not measuring precisely. It’s a pretty dish with lots of flavor, the humble vegetables enhanced and made better by, I might add, the bacon, fresh thyme, Creole seasoning and garlic. This turned out to be just the right choice to serve with Baked Halibut with Crispy Panko, also from this site.
Great recipe, and easy to make. Mostly I stuck to the recipe, but as suggested in the Allrecipes magazine, I used 6 slices of bacon. I also used about 24 ounces of corn, instead of 20. I will certainly be making this recipe again and again.
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. :)
I really liked this! I used a yellow pepper vs. celery because I thought it would blend in with my Mardi Gras theme better!! I didn't use the bacon only because I have vegetarian friends. I know it will be that much better with the bacon though!
I also used cajun seasoning vs. creole because I wanted more spice.
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.
My husband make a Thanksgiving lunch for 20 people at his manufacturing plant. They asked him to make jambalaya because they all love his recipe. I found this recipe for him to serve as a side dish, and it tastes fabulous! He will have to make this again so I can have a big portion instead of the tiny spoonful I was allowed this morning. Thanks for posting this recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Melody's Corn Maque Choux
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 92
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