Smoky Corn Maque Choux with Bacon and Scallions

Why You’ll Love This Recipe

• Classic Louisiana comfort: sweet corn, smoky bacon, and the trinity in a silky, spoonable side.
• Flexible finish: choose lush and creamy or lighter and brothy—both are authentic and delicious.
• Weeknight-friendly: one skillet and about 40 minutes from start to table.
• Make-ahead smart: reheats beautifully without losing texture.

Grocery List

• Produce: 6–7 ears corn (or 24 oz frozen), 1 large yellow onion, 1 green bell pepper, 2 ribs celery, 2 garlic cloves, 1 cup tomatoes, 4 scallions, parsley (optional)
• Dairy: Unsalted butter, heavy cream (if using)
• Pantry: Thick-cut bacon, low-sodium chicken stock (if using), kosher salt, black pepper, cayenne, smoked paprika (optional), sugar (optional), neutral oil

Full Ingredients

Base & Aromatics

• 6 slices thick-cut bacon
• 1 tbsp neutral oil (only if needed)
• 2 tbsp unsalted butter, divided
• 1 large yellow onion, small dice (about 1 1/2 cups)
• 1 medium green bell pepper, small dice (about 1 cup)
• 2 ribs celery, small dice (about 3/4 cup)
• 2 garlic cloves, minced

Corn & Tomatoes

• 4 cups fresh corn kernels (from 6–7 ears) or 24 oz frozen corn, thawed and patted dry
• 1 cup diced tomatoes (ripe fresh, seeded, or canned petite-diced, drained)

Liquids & Seasoning

• 1/2 cup heavy cream or 3/4 cup low-sodium chicken stock
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper (add more to taste)
• 1/2 tsp smoked paprika (optional, enhances smokiness)
• 1 tsp granulated sugar (optional, balances tomatoes)

Finishing

• 4 scallions, thinly sliced (greens reserved for garnish)
• 2 tbsp chopped flat-leaf parsley (optional)

Step-by-Step Instructions

Step 1: Prep the corn and vegetables

Shuck the corn. Stand each ear in a large bowl and slice downward with a sharp knife to remove the kernels (you need 4 cups). Using the back of the knife, scrape the cobs to release the starchy “corn milk” into the bowl—this naturally thickens the dish. Dice the onion, bell pepper, and celery; mince the garlic; slice the scallions, keeping some greens for garnish.

Step 2: Crisp the bacon

Set a large 12-inch skillet or braiser over medium heat. Cook the bacon until browned and crisp, 6–8 minutes. Transfer to a paper towel–lined plate. Reserve 2 tablespoons of the bacon drippings in the pan; pour off any excess. If the pan looks dry, add up to 1 tablespoon neutral oil.

Step 3: Sweat the trinity

Add 1 tablespoon butter to the drippings. Stir in onion, bell pepper, and celery with a pinch of salt. Cook over medium heat, stirring occasionally, until softened and lightly translucent, 6–8 minutes. Add the garlic, black pepper, cayenne, and smoked paprika (if using); cook until fragrant, 30 seconds.

Step 4: Add tomatoes and build flavor

Stir in the diced tomatoes. Cook, stirring, until they reduce and turn jammy, 2–3 minutes. This concentrates sweetness and keeps the maque choux from getting watery.

Step 5: Cook the corn

Add the corn and any collected “corn milk.” Cook over medium to medium-high heat, stirring often, until kernels are bright and just tender, 5–7 minutes. Taste and season with 1 teaspoon kosher salt (adjust later if needed).

Step 6: Creamy or brothy finish

Pour in 1/2 cup heavy cream or 3/4 cup low-sodium chicken stock, plus the optional 1 teaspoon sugar. Simmer gently, stirring, until slightly thickened and glossy, 3–5 minutes. If you prefer looser, add a splash more stock; for thicker, simmer 1–2 minutes longer.

Step 7: Finish and serve

Turn off the heat. Fold in the sliced scallions and half the crumbled bacon. Stir in the remaining 1 tablespoon butter for a silky sheen. Taste and adjust seasoning (salt, pepper, or cayenne). Garnish with remaining bacon, reserved scallion greens, and parsley if using. Serve warm.

Pro Tips

• Fresh summer corn makes the most flavorful maque choux; scraping the cobs adds natural body without extra flour.
• Pat frozen corn dry before cooking to prevent excess moisture and ensure better browning.
• Let the tomatoes cook down until jammy to avoid a watery finish.
• For extra smoke, add a pinch of smoked paprika or a dash of Louisiana hot sauce at the end.
• Don’t overcook the corn—stop as soon as kernels are tender and juicy.

Variations

• Andouille Maque Choux: Brown 6 oz diced andouille with the bacon; reduce bacon to 3–4 slices.
• Vegetarian: Omit bacon; start with 2 tbsp butter plus 1 tbsp olive oil and 1/2 tsp smoked paprika or a pinch of smoked salt.
• Shrimp Maque Choux: Sear 12–16 medium shrimp in a separate skillet (1 minute per side); fold in with the scallions in Step 7.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently over low heat with a splash of stock or cream to restore silkiness. For make-ahead, cook through Step 5 up to 24 hours in advance; rewarm and finish with cream or stock, scallions, and bacon just before serving. Freeze up to 2 months (cream may separate slightly; reheat slowly and whisk in a knob of butter to emulsify).

Nutrition (per serving)

Approximate with cream: 280 calories; 17 g fat; 25 g carbohydrates; 7 g protein; 2 g fiber; 560 mg sodium. Approximate with stock: 240 calories; 12 g fat; 25 g carbohydrates; 7 g protein; 2 g fiber; 520 mg sodium. Values will vary with exact bacon and corn used.