Vegetarian Corn Maque Choux Recipe
What is Corn Maque Choux
Corn Maque Choux (prounounced "mock shoo") is a classic Louisiana Cajun and Creole vegetable dish featuring corn, the cajun trinity, tomatoes, and rich seasonings simmered into a creamy, comforting side or main course. Traditionally made with bacon or sausage, our version is completely vegetarian and celebrates fresh garden produce and bold Cajun flavors, without sacrificing any flavor!
This recipe is also one of the signature dishes we cook in our Vegetarian Cajun/Creole cooking class, where guests learn how to build flavor from fresh ingredients and authentic Louisiana techniques.
Where did the name "Corn Maque Choux" come from?
Corn Maque Choux gets its name from Louisiana’s Cajun and Native American roots. The term “maque choux” is believed to come from a Native American word, likely from the Choctaw language, referring to corn that is mashed or cooked down. French settlers later adapted both the name and the technique, blending Indigenous corn with French culinary styles. Over time, Corn Maque Choux became a classic Louisiana Creole dish built around fresh corn and the holy trinity of onions, bell peppers, and celery.
Cajun Corn Maque Choux Recipe
20 minutes
1 hour 15 minutes
4-6
Main Dish / Side
Cajun/ Creole
Corn Maque Choux Recipe Ingredients
4 ears fresh corn
1 stick unsalted butter
1 lemon, juiced
1/4 C all-purpose flour
1 C white or yellow onion, chopped
1/2 C bell pepper, chopped
1/2 C celery, chopped
1/4 C green onion, chopped
1/4 C parsley, chopped
1 C tomatoes, diced
1/4 C garlic, finely chopped
2 Tbsp Mardi Gras Magic Seasoning
2 C vegetable stock
1/4 C cream
2 bay leaves
1 Tbsp black pepper
1 Tbsp salt, or to taste
1 tsp white pepper
1/2 tsp cayenne pepper, or to taste
Tabasco sauce, to taste
Corn Maque Choux Recipe Instructions
Remove the husks and silk from the corn.
Using a sharp knife, cut the kernels off the cob.
Scrape each cob with the back of the knife to release the corn milk and pulp; reserve with the kernels.
In a heavy 5–6 quart pot, melt the butter over high heat.
Gradually add the flour, stirring constantly to form a roux.
Cook over medium-high heat, stirring, until the roux reaches a medium brown color (peanut butter color), about 8 minutes.
Add the onion, celery, bell pepper, and corn. Cook until the onions are translucent and the vegetables begin to soften.
Add the tomatoes, cream and all seasonings. Stir to combine.
Slowly add the vegetable stock while stirring.
Bring to a boil, stirring until the desired consistency is reached.
Reduce heat and simmer for 1 hour, stirring occasionally.
Taste and adjust seasoning as needed.
Stir in the green onions, parsley, and lemon juice.
Serve hot over rice.
Corn Maque Choux Recipe Card (Printable)
You can download our easy, ready-to-print corn maque choux recipe card for quick use in your kitchen. It includes all the ingredients and steps in a clean and simple format.
About the Mardi Gras School of Cooking
Located in the heart of the French Quarter, The Mardi Gras School of Cooking has been teaching Cajun and Creole cooking classes since 1988. It began in Chef Bond’s home kitchen in Algiers Point and grew into a full cooking school where people learn about Louisiana food through hands-on experience.
Guests wear aprons, learn basic cooking skills, and understand the history behind well-known dishes like gumbo, jambalaya, and this classic praline recipe The school also offers private events, team-building sessions, and special classes that bring people together through food and culture.
This creole pecan praline recipe is part of our Creole Class and reflects the warm, welcoming style of the school, simple ingredients, strong flavors, and a love for sharing good food.
Join a Cooking Class and Learn More Recipes
If you want to dive deeper into Cajun and Creole cooking, join a class at The Mardi Gras School of Cooking. You can learn how to make more Louisiana dishes, meet new people, and enjoy a fun and interactive cooking experience. The school also offers sessions for small groups, large groups, and corporate events.
Cooking in New Orleans is more than following a recipe, it is about community, culture, and celebration.
Is Corn Maque Choux vegan?
With dairy butter it’s vegetarian — to make vegan, substitute plant-based butter and coconut or oat cream.