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Kicked Up Corn Maque Choux

Kicked Up Corn Maque Choux

The name of this Louisiana classic is thought to have derived from a mix of Native American and Cajun French influences. One thing is for sure: it is a delicious side that folks just love.

  • Prep Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings


  • 2 tablespoons unsalted butter
  • 4 cups corn (about 6 ears)
  • 1 cup chopped yellow onions
  • 1/2 cup chopped red or green bell peppers
  • 1 tablespoon minced jalapeno
  • 2 teaspoons Emeril's Original Essence
  • 1 teaspoon salt
  • 1/2 cup heavy cream


  • Melt the butter in a large skillet or sauté pan over medium-high heat. Add the corn, onions, bell peppers, jalapeno, Essence, and salt, and cook, stirring, until soft, for 10 minutes. Add the cream and cook for 2 minutes.

  • Remove from the heat and serve hot.