• Gary Corcoran

Cajun Corn (Maque Choux)

Updated: Feb 27, 2021

Summer vacation at the cottage is a well-loved tradition in Canada. I have the pleasure of enjoying cottage vacations at Big Bob Lake in Minden, Ontario. Dinner is always planned right after breakfast is done and normally includes a BBQ of some kind. It can be hard to find a side that everyone enjoys (outside of a baked potato). One summer, I created my own version of Maque Choux, a very popular Cajun dish. It was a real hit with the entire family and I continue to make this dish every summer for small family dinners and large parties. I particularly love it when the corn is freshly picked and purchased at the side of road heading up Highway 35 for a long weekend or to start a week’s vacation.

Maque Choux (Cajun Corn)


6 ears of corn, shucked and kernels cut off (or you can use frozen kernel corn in the off-season)

4 T butter

1 large Spanish onion, peeled and finely chopped

1 large clove garlic, finely chopped

2 red bell peppers, chopped in 1/4” dice

1/2 cup chicken stock

1 t smoked paprika

1/4 t cayenne powder

1 t sea salt

1/2 t fresh ground black pepper


Heat a Dutch oven on medium heat. Melt butter and cook onion 5 - 6 minutes. Add garlic and cook for another minute or so. Add remaining ingredients including the corn, stir together. Cover and simmer on low heat for 10 minutes. Serve as a side dish to your favourite BBQ dish.


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