We're full speed ahead on fall recipes and to kick things off we're making a delicious Corn Maque Choux with Linguica. Perfect for cooler days and also a wonderful Thanksgiving side dish. Ditch the cream corn, break out the linguica, and make this Corn Maque Choux!
What you'll need
The great thing about Maque Choux is you can make any number of adjustments to suit the flavor profile you're trying to achieve. We're using:
- white corn
- heavy cream
- unsalted butter
- white onion
- bell pepper (yellow and red)
- green onion
- Cajun spice
- Salt and Pepper
What would you add or take away? We have some suggestions at the end of this post!
To start, add the butter into the pan and sweat the onions. We aren't looking to caramelize them, we just want them to become translucent. Now add in the garlic, once you can smell the garlic, it's done.
Can I use oil instead of butter?
Yes! Flavor wise it will work wonderfully, but you might see a little oil slick form due to the heavy cream not fully combining with the oil. With butter, everything becomes nice and homogeneous making a better looking end product.
Next, add in the yellow and red bell peppers. Mix and add in the linguica sausage and finally the diced jalapeño. By now you can see how beautiful this dish is going to come out, lots of vibrant colors matching all that flavor, and we haven't even added the corn yet!
Now it's time to add our corn and seasoning. Mix the corn in and then add a base level of salt and pepper. We can always add more later, we're just getting this going. Finish it off with the Cajun seasoning.
If you don't have Cajun seasoning you can substitute a little paprika and cayenne.
Now for our key ingredient, the heavy cream.
The heavy cream brings a lusciousness to the dish. If you want to leave it out you definitely can and it will still be delicious, but the heavy cream really takes it over the top and brings all the flavors together.
Let the corn Maque Choux simmer for about 5 minutes, the corn will become and little softer and the sauce will get thicker. Give it a taste and then adjust the seasoning to your liking.
Right before plating add in the sliced green onions and give it a mix.
Make the dish your own
The great thing about Corn Maque Choux is that you can easily make adjustments.
Want it hotter? Use Serrano or habanero peppers instead of jalapeño. Less hot? Use Fresno chile or leave them out entirely.
Don't like linguica? Try hot links or kielbasa.
Don't want all that dairy? Leave out the heavy cream and use olive oil instead of butter.
Watch how to make the recipe!
We hope you give this wonderful dish a try, if you want a step by step visual give our video a watch!Print
Corn Maque Choux with Linguica, loaded with Cajun flavors and vibrant colors. This dish will have you thinking twice about making creamed corn. Break out the linguica and make some Maque Choux!
- 2 tablespoons unsalted butter
- ½ medium white onion, diced
- 3 garlic cloves, minced
- ½ bell pepper, yellow, diced
- ½ bell pepper, red, diced
- 2 linguica sausage links, diced
- 1 jalapeno, diced
- 1 teaspoon Cajun spice
- 1 cup heavy cream
- 2 tablespoons green onion, sliced
- Add butter to a hot pan and get the pan nicely coated. Add in the onions and sweat them until they are translucent, then add garlic and cook until you start to smell the garlic aroma (about 1 minute).
- Next, add the bell peppers and cook them until they begin to sweat. To make sure they keep their texture only cook for about 2 minutes.
- The sausage is already fully cooked but it's cold. Add the diced linguica and cook for a couple minutes to release some of its fat and for them to warm up. Finally add in the jalapeño and incorporate.
- Next add the star of the dish, sweet corn.
- Start seasoning the dish by adding salt, pepper, and Cajun spice.
- Finally, add the heavy cream to the pan and drop the heat to low. Simmer for about 5 minutes allowing the flavors to marry and for the corn to cook down.
- Garnish with green onion and serve!
This dish lends itself to making adjustments.
You could could substitute kielbasa or hot links for the linguica sausage.
Change the heat level by adding Serrano or habanero peppers for more heat, or use Fresno chilis or leave them out completely for less heat.
You could also make it dairy free by leaving out the heavy cream and using olive oil instead of butter in the sauté.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: side dishes
- Serving Size:
- Calories: 229
- Sugar: 8.2 g
- Sodium: 86.4 mg
- Fat: 14.5 g
- Carbohydrates: 22.8 g
- Protein: 6.3 g
- Cholesterol: 42.1 mg