CAJUN CORN MAQUE CHOUX

Prep time 
10 mins 

Cook time 
25 mins 

Total time 
35 mins 

A traditional Cajun side dish made with fresh corn, bell peppers, and spices. Sweet, buttery, and lightly spicy, this dish pairs perfectly with grilled or blackened fish and meats. 

Recipe by: George Graham 
Serves: 4 

Ingredients 

• 4 ears fresh corn (or 3 cups frozen corn) 
• 2 tablespoons unsalted butter 
• 1/2 cup diced yellow onion 
• 1/2 cup diced green bell pepper 
• 1/2 cup diced red bell pepper 
• 1 clove garlic, minced 
• 1/2 teaspoon smoked paprika 
• 1/4 teaspoon cayenne pepper (optional, for spice) 
• 1/4 cup heavy cream 
• 1/4 teaspoon salt 
• 1/4 teaspoon black pepper 
• 2 tablespoons chopped green onions 

Instructions 

1. If using fresh corn, remove kernels from the cob. Set aside. 
2. In a large skillet over medium heat, melt butter. Add onion, green, and red bell peppers, and cook until soft, about 5 minutes. 
3. Add garlic, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant. 
4. Stir in corn and cook for 5–7 minutes until tender. 
5. Add heavy cream, salt, and black pepper. Cook for another 2–3 minutes until creamy and slightly thickened. 
6. Remove from heat and sprinkle with chopped green onions. Serve warm as a side dish. 

Notes 

• You can adjust the cream to make it lighter or richer. 
• For extra Cajun flavor, add a splash of hot sauce or a pinch of Cajun seasoning. 
• Pairs perfectly with blackened catfish, shrimp, or grilled chicken.