Cajun Corn and Bacon Maque Choux: A Flavorful Southern Delight
Maque choux (pronounced “mock shoe”) is a classic Southern Louisiana side dish, traditionally featuring corn, bell peppers, onions, and sometimes tomatoes, simmered in rendered bacon fat. This version elevates the classic with the smoky goodness of bacon and a touch of Cajun spice, creating a truly unforgettable flavor explosion. It’s perfect as a side dish, a topping for grilled chicken or fish, or even as a vegetarian main course served over rice or grits. Get ready to experience a taste of Louisiana with this Cajun Corn and Bacon Maque Choux!
What is Maque Choux?
Before diving into the recipe, let’s understand the origins of this beloved dish. Maque choux is believed to have originated with Native American communities in Louisiana who combined corn with other readily available ingredients. Over time, the dish evolved with the influence of French settlers, incorporating ingredients like bell peppers, onions, and tomatoes. The name “maque choux” itself is thought to be derived from the French word “maigre chou,” meaning “lean cabbage,” although the exact etymology is debated.
Why This Recipe Works
This recipe is a winner for several reasons:
* **Flavor Profile:** The combination of sweet corn, savory bacon, aromatic vegetables, and Cajun spices creates a complex and satisfying flavor profile.
* **Texture:** The dish boasts a delightful combination of textures, from the crisp bacon and tender vegetables to the creamy sauce.
* **Versatility:** Maque choux is incredibly versatile and can be adapted to suit your preferences. Feel free to experiment with different vegetables, spices, and proteins.
* **Easy to Make:** Despite its impressive flavor, this dish is surprisingly easy to prepare, making it perfect for weeknight meals or weekend gatherings.
Ingredients You’ll Need
Here’s what you’ll need to make this delicious Cajun Corn and Bacon Maque Choux:
* **Bacon:** 8 ounces, thick-cut, diced
* **Corn:** 6 cups fresh or frozen corn kernels (about 6 ears of corn)
* **Onion:** 1 medium, diced
* **Bell Pepper:** 1 green, diced
* **Red Bell Pepper:** 1 red, diced
* **Celery:** 2 stalks, diced
* **Garlic:** 3 cloves, minced
* **Jalapeno Pepper:** 1 small, seeded and minced (optional, for extra heat)
* **Cajun Seasoning:** 2 tablespoons (store-bought or homemade)
* **Chicken Broth:** 1/2 cup
* **Heavy Cream:** 1/2 cup (optional, for extra creaminess)
* **Butter:** 2 tablespoons (optional, for added richness)
* **Fresh Parsley:** 2 tablespoons, chopped, for garnish
* **Green Onions:** 2 tablespoons, chopped, for garnish
* **Salt and Black Pepper:** To taste
Equipment
You’ll need the following equipment:
* **Large Skillet or Dutch Oven:** A large skillet or Dutch oven is essential for cooking the maque choux.
* **Cutting Board and Knife:** For chopping the vegetables and bacon.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.
* **Wooden Spoon or Spatula:** For stirring the ingredients.
Step-by-Step Instructions
Follow these step-by-step instructions to create your own Cajun Corn and Bacon Maque Choux:
**Step 1: Cook the Bacon**
In a large skillet or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the rendered bacon fat in the skillet. If there is too much bacon fat, drain off some, leaving about 2-3 tablespoons.
**Step 2: Sauté the Vegetables**
Add the diced onion, bell peppers, and celery to the skillet with the bacon fat. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the minced garlic and jalapeno (if using) and cook for another minute until fragrant.
**Step 3: Add the Corn and Spices**
Add the corn kernels and Cajun seasoning to the skillet. Stir well to combine and cook for another 5-7 minutes, allowing the corn to slightly soften.
**Step 4: Simmer the Maque Choux**
Pour in the chicken broth and bring the mixture to a simmer. Reduce the heat to low, cover the skillet, and simmer for 10-15 minutes, or until the corn is tender and the flavors have melded together. Stir occasionally to prevent sticking.
**Step 5: Finish with Cream and Butter (Optional)**
If desired, stir in the heavy cream and butter for added richness and creaminess. Cook for another 2-3 minutes until the cream is heated through.
**Step 6: Add the Bacon Back In**
Stir the cooked bacon back into the maque choux.
**Step 7: Season and Garnish**
Season with salt and black pepper to taste. Garnish with fresh parsley and green onions before serving.
Tips for the Best Maque Choux
* **Use Fresh Corn When Possible:** Fresh corn on the cob will provide the best flavor and texture. If using frozen corn, make sure to thaw it completely before adding it to the skillet.
* **Don’t Overcook the Vegetables:** Overcooked vegetables will become mushy and lose their flavor. Cook them until they are softened but still have a slight bite.
* **Adjust the Heat Level:** If you prefer a milder flavor, reduce the amount of Cajun seasoning or omit the jalapeno pepper.
* **Use Good Quality Bacon:** The flavor of the bacon will significantly impact the overall taste of the dish. Choose a high-quality bacon for the best results.
* **Make it Vegetarian:** Omit the bacon and use olive oil or vegetable oil instead of bacon fat. Consider adding smoked paprika to give the dish a smoky flavor.
Variations and Adaptations
* **Add Tomatoes:** Diced tomatoes can be added to the maque choux for a touch of acidity and sweetness.
* **Incorporate Other Vegetables:** Feel free to add other vegetables like okra, zucchini, or squash.
* **Add Protein:** Grilled chicken, shrimp, or Andouille sausage can be added to the maque choux for a heartier meal.
* **Make it Spicy:** Add a dash of hot sauce or a pinch of cayenne pepper for extra heat.
* **Use Different Herbs:** Experiment with different herbs like thyme, oregano, or cilantro.
* **Cheesy Maque Choux:** Stir in some shredded cheddar cheese or Monterey Jack cheese for a cheesy twist.
Serving Suggestions
Maque choux is a versatile dish that can be served in a variety of ways:
* **Side Dish:** Serve it as a side dish alongside grilled chicken, fish, steak, or pork.
* **Main Course:** Serve it over rice, grits, or polenta as a vegetarian main course. Add grilled chicken, shrimp, or sausage for a more substantial meal.
* **Taco Topping:** Use it as a flavorful topping for tacos or quesadillas.
* **Omelet Filling:** Add it to omelets or frittatas for a savory breakfast or brunch.
* **Stuffing:** Use it as a stuffing for bell peppers or tomatoes.
Make-Ahead Instructions
Maque choux can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it in a skillet over medium heat or in the microwave until heated through. You may need to add a splash of chicken broth or water to prevent it from drying out.
Storage Instructions
Store leftover maque choux in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 2 months. Thaw it in the refrigerator overnight before reheating.
Detailed Recipe Card
**Recipe Name:** Cajun Corn and Bacon Maque Choux
**Prep Time:** 15 minutes
**Cook Time:** 30 minutes
**Total Time:** 45 minutes
**Yield:** 6-8 servings
**Ingredients:**
* 8 ounces thick-cut bacon, diced
* 6 cups fresh or frozen corn kernels (about 6 ears of corn)
* 1 medium onion, diced
* 1 green bell pepper, diced
* 1 red bell pepper, diced
* 2 stalks celery, diced
* 3 cloves garlic, minced
* 1 small jalapeno pepper, seeded and minced (optional)
* 2 tablespoons Cajun seasoning
* 1/2 cup chicken broth
* 1/2 cup heavy cream (optional)
* 2 tablespoons butter (optional)
* 2 tablespoons fresh parsley, chopped
* 2 tablespoons green onions, chopped
* Salt and black pepper to taste
**Instructions:**
1. In a large skillet or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the rendered bacon fat in the skillet. If there is too much bacon fat, drain off some, leaving about 2-3 tablespoons.
2. Add the diced onion, bell peppers, and celery to the skillet with the bacon fat. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the minced garlic and jalapeno (if using) and cook for another minute until fragrant.
3. Add the corn kernels and Cajun seasoning to the skillet. Stir well to combine and cook for another 5-7 minutes, allowing the corn to slightly soften.
4. Pour in the chicken broth and bring the mixture to a simmer. Reduce the heat to low, cover the skillet, and simmer for 10-15 minutes, or until the corn is tender and the flavors have melded together. Stir occasionally to prevent sticking.
5. If desired, stir in the heavy cream and butter for added richness and creaminess. Cook for another 2-3 minutes until the cream is heated through.
6. Stir the cooked bacon back into the maque choux.
7. Season with salt and black pepper to taste. Garnish with fresh parsley and green onions before serving.
**Nutrition Information (Approximate, per serving):**
* Calories: 250-350 (depending on variations and additions)
* Fat: 15-25g
* Saturated Fat: 8-15g
* Cholesterol: 40-60mg
* Sodium: 400-600mg
* Carbohydrates: 20-30g
* Fiber: 3-5g
* Sugar: 8-12g
* Protein: 8-12g
**Notes:**
* Adjust Cajun seasoning and jalapeno pepper to your spice preference.
* Fresh corn is best, but frozen corn works well too.
* For a vegetarian option, omit the bacon and use olive oil or vegetable oil instead.
Enjoy!
This Cajun Corn and Bacon Maque Choux is a guaranteed crowd-pleaser. Its rich flavor and comforting texture make it the perfect side dish or main course for any occasion. So, gather your ingredients, put on some Cajun music, and get ready to experience a taste of Louisiana in your own kitchen! Bon appétit!