"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'
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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!
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. :)
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.
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.
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!
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!
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.
* 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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