READY IN: 40mins
Recipe by Queen Dragon Mom

This is really great! I serve it alongside Etouffe. A quick note about "winter" vs. "summer" maquechoux: If I don't have any home-frozen or canned corn in the winter, I will often add a cup of shrimp stock to the onion/pepper/celery mix and simmer it down before adding the tomatos. I add the corn after the veg. and stock have reduced to a thick consistency. Then I add the sugar, stir well, simmer for about 5 minutes and add the milk. This adds the richness that might be lacking from boughten corn that hasn't got the "milk" in it. This adds a considerable length of time to the cooking time, but is worth it, IMO.

Top Review by Smoky Okie

This is a good recipe. I liked the tomato in it. I've never had tomato in macque choux before. The sequence is a little skewed from what I learned from my Cajun friends. IOHO, the primary element in macque choux is the flavor of the carmelized corn sugar. The only to accomplish this is to caramelize the kernels in the butter before adding the other veggies and the corn "milk". While an enjoyable variation, we miss the white wine deglaze, and the heavy cream. I might add that super sweet corn is available year round in most stores nowadays, perhaps pricey, but available. We would never consider making macque choux w/o fresh sweet corn.

Ingredients Nutrition


  1. Shuck the corn and cut the kernels into a bowl.
  2. Scrape cobs into the same bowl to get all the "milk.".
  3. Melt the butter in a heavy saucepan over medium -high heat.
  4. Add all vegetables and saute until onions are transparent.
  5. Stir in salt and the peppers.
  6. Add corn and corn "milk", the sugar and evaporated milk.
  7. Reduce heat to low, cover and cook until corn is tender, about 15 minutes.
  8. Adjust seasoning to taste.

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