• Skip to main content
  • Skip to primary sidebar

A Sprinkling of Cayenne

menu icon
go to homepage
  • Home
  • Blog
  • About
    • Copyright & Trademark Notice
    • Privacy Policy
  • Contact
  • Recipe Index
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • Blog
    • About
      • Copyright & Trademark Notice
      • Privacy Policy
    • Contact
    • Recipe Index
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Sep 15, 2019 Modified: Feb 27, 2020by Lyn Corinne Liner This post may contain affiliate links.

    Spicy Skillet Corn Maque Choux Recipe

    Jump to Recipe Print Recipe

    two

    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...

    A round white bowl filled with spicy skillet corn maque choux.

    Disclosure: A Sprinkling of Cayenne is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 

    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:

    Three freshly peeled ears of corn on a cutting board with a knife.

    Then, make the easy homemade spicy corn Maque choux cream sauce, and set aside:

    An easy homemade spicy sauce for veggies.

    Brown the Cajun trinity in a cast iron skillet. When browned, add the corn and pan-fry for a bit: 

    Spicy skillet corn maque choux base

    Pour the homemade sauce into the skillet:

    Rest of Cajun corn skillet ingredients in a black cast iron 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...

    A round black cast iron skillet filled with spicy skillet corn maque choux against a black background with yellow flowers.

    A round black cast iron skillet filled with spicy skillet corn maque choux against a black background with yellow flowers.

    Spicy Skillet Corn Maque Choux

    An easy, foolproof spin on a staple south Louisiana side dish, this spicy skillet corn maque choux is year-round family-friendly.
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: Cajun
    Keyword: cajun corn maque choux, corn maque choux, skillet corn, skillet corn maque choux, spicy skillet corn maque choux
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Author: Lyn Corinne Liner | A Sprinkling of Cayenne

    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.
    Click here to follow on Instagram @asprinklingofcayenne

    Spicy Skillet Corn Maque Choux Long Pin

     

    Spread the love
      89   
    89
    Shares
    89
    Shares
    « Gluten Free Cajun Chicken Spaghetti With Okra
    Gluten Free Cajun Shrimp, Corn Maque Choux & Sausage Stew »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Click Here to Learn How to Make the Ketogenic, Paleo, Grain Free & Gluten Free Trinity Roux™The Trinity Roux™: A Grain Free, Paleo, and Gluten Free Roux from A Sprinkling of Cayenne. | https://asprinklingofcayenne.com

    Click here for Cajun Smothered Green Beans & Sausage: My Blog's Most Popular Recipe Ever

    Featured Posts

    A round white bowl filled with Cayenne Maple Glazed Carrots against a black background.

    Cayenne Maple Glazed Carrots

    Gluten Free Bananas Foster Bread Pudding Cake. | https://asprinklingofcayenne.com

    Gluten Free Bananas Foster Bread Pudding Cake

    Gluten Free Chicken and Sausage Pasta Jambalaya

    A black cast iron skillet filled with gluten free strawberry Dutch baby pancake against a black background.

    Gluten Free Strawberry Dutch Baby Pancake

    A white bowl filled with freshly prepared Cajun remoulade sauce recipe.

    Cajun Remoulade Sauce Recipe

    More Posts from this Category

    Please donate to this super amazing organization! Feed a hungry child today!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Copyright & Trademark Notice
    • About Me

    Contact

    • Contact
    • Recipe Index

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2016 to 2021 A Sprinkling of Cayenne/Lyn Corinne Liner

    This site uses cookiesOk, coolRead more