Creamy and crunchy with a satisfyingly sweet heat backbite, my spicy skillet corn Maque choux is an amped version of this 'old as the south Louisiana swamps' dish. The browned Cajun trinity and fried, fresh corn straight off of the cob sizzle in cast iron. Then, it all gets a last minute surge of flavor from the easy homemade cream sauce. Yep and yay...
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I Couldn't Let Summer Officially End Without My Favorite Corn Dish, Y'all...
Summer is finally coming to an end down here. Yep. The days are just a little shorter. And not so stupid humidity hot. And the nights are a tad longer, starting when the sun goes down and the breeze starts to blow through our back patio.
Mark and I are back to patiently awaiting our evening sundown time from his handmade porch rocker again, ya'll. Watching the clouds turn from white to pink, and from grey to periwinkle blue. And from round and robust and billowy, to fading studded streaks across the horizon.
This welcome, peaceful daily down time is right before dinnertime. So, right after our sky show the other night I had a craving for corn Maque choux, which I thought was perfectly fitting given our current summer-into-fall season.
Corn Maque choux is a Native American/Creole fusion dish that's usually served as a side. No one really knows when or where the dish came from originally in the state. But, we do know that it's just another humble yet highly outstanding south Louisiana dish that's stood the test of time.
To me, it's also one of the epitome recipes of Cajun/Creole cuisine. Like gumbo. It's simple yet complex, rustic yet sophisticated, and ready to be adapted to whatever you happen to have on hand.
And, it's perfect year round. But, there's just something about eating corn Maque choux in Indian summer that makes the easy gluten free corn recipe even more special...
How to Make Spicy Skillet Corn Maque Choux for You
Start by cutting the corn from the cob:
Then, make the easy homemade spicy corn Maque choux cream sauce, and set aside:
Brown the Cajun trinity in a cast iron skillet. When browned, add the corn and pan-fry for a bit:
Pour the homemade sauce into the skillet:
Stir, and cook down for just a few minutes, or until heated through and reduced a bit.
And you are done!!
Oh, the crunch from the freshly fried corn, y'all!! It's sooo addicting...And the browned Cajun trinity injects the deep, rich flavor into each bite. But, the sauce, y'all!! One of my very best if I do say so myself! 🙂
So creamy, so flavorful, and just spicy enough to really make this dish a huge hit at home and at events!!
Share this spicy skillet corn Maque choux with those who'll appreciate each spicy surprise inside of every sweet and crunchy bite. And see y'all on the yum side...
Spicy Skillet Corn Maque Choux
Ingredients
- 3 fresh, medium-sized ears of corn
- salt, black pepper and cayenne pepper to taste
- 3 tablespoons butter
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery ribs, chopped
- ½ small red bell pepper, chopped
For the Spicy Cajun Corn Maque Choux Sauce
- 2 tablespoons milk or heavy cream
- 2 tablespoons gluten free chicken broth or vegetable broth
- 2 tablespoons Rotel tomatoes with juice
- ¼ teaspoon hot sauce
- 1 teaspoon fresh parsley leaves, chopped
- 1 teaspoon fresh celery leaves, chopped
Instructions
- Cut corn off of the cob, then pour into a container. You should have about 2 ½ cups of corn.
- Season the corn liberally with the salt, black pepper and cayenne pepper.
- Melt the butter in a well-greased, 10-inch cast iron skillet.
- Brown the Cajun trinity of onion, bell pepper and celery in the skillet over medium heat.
- While the veggies are browning, stir all of the spicy Cajun corn maque choux sauce ingredients together in a bowl. Set aside.
- When the trinity is almond browned, add the corn. Cook for an additional 3 to 5 minutes. or until the trinity is browned and the corn 'fries' up in the skillet.
- Reduce heat to medium-low. Stir in the sauce. Cook for an additional 3 to 5 minutes, or until the sauce reduces by half and is well-incorporated into the sauce.
- Remove from heat, and let sit for 2 minutes before serving.
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