Serves 8
55 min
Maque Choux - Creole Corn Side Dish
Recipe GLPRd43cabdaf5cb6e
This authentic Creole corn dish brings together fresh sweet corn with sautéed bell peppers, onions, tomatoes, and aromatic garlic in a savory chicken broth. Infused with a hint of heat from hot peppers and red pepper flakes, this traditional Louisiana side dish is vibrant, flavorful, and naturally gluten-free. Serve warm as a delicious accompaniment to any meal.
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Ingredients
1/2 cup unsalted butter or 4 tablespoons olive oil
1 medium onion, finely chopped
1 bell pepper, finely chopped
1 small hot pepper, finely chopped
1 large clove garlic, finely chopped
4 cups fresh corn kernels
2 pinches red pepper flakes
2 medium tomatoes, peeled, seeded, and chopped
1 cup low-sodium chicken stock
Directions
Heat the butter or olive oil in a large, heavy-bottomed pot or deep skillet over medium heat until shimmering.
Add the chopped onion and bell pepper to the hot oil. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables soften and become translucent.
Stir in the hot pepper and garlic, cooking for 1 to 2 minutes until fragrant.
Add the corn kernels and red pepper flakes to the pot. Stir well to combine and cook for 2 to 3 minutes to warm through.
Pour in the chicken stock and add the chopped tomatoes. Bring to a simmer over medium-high heat.
Reduce the heat to medium-low and simmer uncovered for 15 to 20 minutes, stirring occasionally, until the corn is tender and the flavors have melded together. The mixture should be slightly thickened and the corn kernels should be soft but still retain their shape.
Taste and adjust seasonings as needed. Serve warm as a side dish.
