Classic Cajun Maque Choux

Ingredients

• 4 slicesbacon, chopped
• 6 cupsfresh corn kernels (about 8 ears), milk scraped from cobs reserved
• 1yellow onion, diced
• 1green bell pepper, diced
• 1red bell pepper, diced
• 3garlic cloves, minced
• 1jalapeño, seeded and minced (optional)
• 2tomatoes, diced (or 1 cup canned diced tomatoes)
• 1/2 cupheavy cream
• 1 tspCajun seasoning
• 1/4 tspcayenne pepper
• 1/4 cupgreen onions, sliced
• salt and black pepper, to taste

Nutrition / serving

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Method

1. 1

   Cook the bacon in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the fat in the pan.

2. 2

   Add onion and both bell peppers to the bacon fat and cook 5–6 minutes until softened.

   ⏱Start 5:00
3. 3

   Add garlic and jalapeño, if using, and cook 1 minute more.

   ⏱Start 1:00
4. 4

   Stir in the corn kernels along with any reserved milky liquid scraped from the cobs — this is essential for the dish's creamy body.

5. 5

   Add the tomatoes, Cajun seasoning, and cayenne. Cook, stirring occasionally, 10–12 minutes, until the corn is tender and the mixture has thickened.

   ⏱Start 10:00
6. 6

   Stir in the heavy cream and simmer 3–4 minutes more, until slightly thickened and creamy.

   ⏱Start 3:00
7. 7

   Season with salt and black pepper to taste. Stir the crisped bacon back in, top with green onions, and serve hot.