Melody's Corn Maque Choux Recipe - Allrecipes.com
Melody's Corn Maque Choux Recipe
  • READY IN 1 hr

Melody's Corn Maque Choux

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    1 hr

Directions

  1. 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.
  2. Allow bacon to cool; crumble and set aside.
  3. 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.
  4. Stir in garlic and cook until fragrant, about 2 more minutes.
  5. Mix in beef broth and corn; bring to a boil.
  6. 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.
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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.

 
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!

 
Jul 08, 2015

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.

 
Apr 01, 2014

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.

 
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. :)

 
Mar 10, 2014

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. Thanks Dumplin!!

 
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.

 
Nov 20, 2014

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.

 

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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.

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