Mardi Gras Maque Choux Corn (Printable)
A vibrant Louisiana classic: sweet corn, colorful bell peppers, and onions sautéed with Cajun spices. A festive, flavorful side.
# What You Need:
→ Vegetables
01 - 4 cups fresh or frozen corn kernels
02 - 1 medium red bell pepper, diced
03 - 1 medium green bell pepper, diced
04 - 1 medium yellow onion, diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
07 - 2 green onions, sliced
→ Fats and Liquids
08 - 3 tablespoons unsalted butter
09 - 2 tablespoons vegetable oil
10 - ½ cup heavy cream
→ Seasonings
11 - 1 teaspoon Cajun seasoning
12 - ½ teaspoon smoked paprika
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper
15 - ¼ teaspoon cayenne pepper
→ Fresh Herbs
16 - 2 tablespoons fresh parsley, chopped
# How To Make It:
01 - In a large skillet or Dutch oven, combine butter and vegetable oil over medium heat until melted and shimmering.
02 - Add the diced onion, bell peppers, and celery to the heated skillet. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables have softened and become fragrant.
03 - Incorporate the minced garlic into the sautéed vegetables and cook for an additional minute until aromatic.
04 - Add the corn kernels to the skillet. Season with Cajun seasoning, smoked paprika, salt, black pepper, and cayenne pepper (if desired for extra heat). Cook, stirring frequently, for 10 to 12 minutes until the corn is tender and lightly caramelized.
05 - For a creamy consistency, stir in the heavy cream and continue to cook for 2 to 3 minutes, allowing it to heat through and slightly thicken.
06 - Remove the skillet from the heat and stir in the fresh chopped parsley.
07 - Garnish with sliced green onions and serve the Maque Choux hot.
# Expert Suggestions:
01 -
- It&squot;s a secret weapon for adding a serious pop of flavor and color to any meal, transforming a simple plate into something festive.
- You&squot;ll adore how quickly it comes together, yet tastes like you spent hours coaxing out those rich, layered Cajun flavors.
02 -
- Don&squot;t rush the initial sauté of the "holy trinity" — developing that deep flavor base is critical for the whole dish.
- Tasting and adjusting your seasoning, especially the Cajun blend and cayenne, throughout the process will elevate this dish from good to absolutely unforgettable.
03 -
- To get that lovely, slightly caramelized char on the corn without overcooking the other vegetables, add the corn to a slightly hotter pan after the trinity has softened.
- If you&squot;re using frozen corn, don&squot;t thaw it beforehand — just toss it straight into the hot pan, it&squot;ll thaw and cook perfectly.