Jazzed Up Corn Maque Choux Recipe

Jazzed Up Corn Maque Choux Recipe

Allow me to introduce you to your new favorite corn based side dish! Maque Choux “mock-shoo” is a traditional, Creole dish. It’s a jazzed up version of cream-style corn and it is delightful! It’s spicy, sweet, fresh, and savory! Imagine using the corn on the cob, but a seafood boil and turning it into homemade, cream-style corn. Amazing, right?

Fresh is definitely best! Fresh corn is one penny favorite vegetables. The slightly sweet and grown in buttery flavor of it fresh out of the skin is divine! Shucking corn can be a pain, until now! All you have to do it Microwave the ears. I do them two at a time for 8 minutes. Then, I carefully cut off the ends and shake the corn free. Be careful, because it’ll be hot! Silk free corn every time! Fresh corn is always accessible to everyone. So, frozen corn will work as well. 

I’ve always loved canned cream style corn. But, making it homemade was a game changer for me! And it’s so easy to do! What I enjoy about using fresh corn is the “milk” of the cob. Once you cut off the kernels, don’t be so quick to discard the cob. There’s more to scrap!

Maque Choux is made many different ways adding to and/or subtracting from the ingredients I use for mine. One thing’s for certain across the board. It’s damn good! The perfect side dish for many meals!

Happy Cooking,

B. Coop

Jazzed Up Corn Maque Choux Recipe


  • 3 cups corn 5 ears of corn
  • 1/2 lb sausage quartered
  • 1/2 green bell pepper diced
  • 1/2 red bell pepper diced
  • 1/2 onion diced
  • 2 TBS butter
  • 1 cup chicken broth
  • 1/2 cup heavy whipping cream
  • 1 TBS Zatarain’s Garlic & Onion liquid crab boil
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1-2 tsp Creole or Cajun seasoning
  • 1 TBS granulated sugar
  • 1/4 cup chopped green onion


  1. In a large pan, add sausage and fry until drippings are release
  2. Remove and rest aside
  3. Melt butter in the same pan
  4. Add in onion and bell peppers
  5. Sauté for 5 minutes
  6. Add in the corn and stir for 3 minutes
  7. Pour in the chicken broth and crab boil
  8. Simmer over medium heat until liquid reduces; about 8-10 mins
  9. Stir in the seasonings, sugar, and heavy whipping cream
  10. Simmer until mixture thickens
  11. Turn off the heat
  12. Stir in the green onions
  13. Serve
  14. Enjoy!