Maque Choux: Cajun Corn Magic from New Orleans for Your Mardi Gras Table

If the sights, sounds and flavors of New Orleans had a signature dish beyond beignets and jambalaya, maque choux would be right there on the table. This vibrant Cajun corn medley — sweet, smoky and just spicy enough — embodies the soul of Louisiana cooking and reminds me of Mardi Gras mornings when the French Quarter hums with music, laughter and the promise of good food. Whether you’re ladling it alongside your favorite Cajun feast or serving it up at your own Carnival celebration, this New Orleans classic is about to steal the spotlight in your kitchen.

What Is Maque Choux? A New Orleans Mardi Gras Staple

A few years ago I was confounded by the amount of produce I’d acquired at my local farmer’s market. I fondly remembered a maque choux I’d enjoyed in Louisiana – it’s a conflagration of tomatoes, corn, andouille and spice that is mmm, mmm good. I found recipes online, but wanted authentic flavor so I turned to my friend and tailgate companion Walter, who’s beloved Mama Love lived there for 93 years.

He describes her as a typical New Orleanian who bled Saints’ black and gold and always made red beans on Mondays. Her heritage and dishes were Creole and, quoting Walter, “frankly, there was nothing she made that didn’t taste amazing.” His favorites include her jambalaya, gumbo, mirliton and étoufée.

How to Make Maque Choux for Your Mardi Gras Spread

So every February, when comfort food matters as much as king cake and cocktails, I find myself channeling Walter’s recollection of his grandmother’s maque choux.

You’ll need bacon, corn, celery, onion, bell pepper, garlic, tomatoes, okra and andouille sausage. Consult the internet for the quantities you need to get the servings you desire and follow Mama Love’s preparation:

Baby, make some bacon first then save the grease to cook the vegetables in a pot. I hope you have a dutch oven but you probably do since you make red beans but that’s the best to cook in you know?

Now when you cut the corn make sure you cut into the kernel and then scrape it off the cob so you get all the juice from the corn and save the juice.

Anyway bay, cook the corn, celery, onion and bell pepper and cook that till the onion is clear and the vegetables get tender. Then add the garlic, tomatoes, a little bit of salt and the corn juice and keep stirring for about 15 mins. Gotta keep stirring and make sure it doesn’t get dried out, and you are done. I like to add okra if it’s in season and sometimes I put some andouille sausage in there.

Perfect for Tailgates

Walter said that some people add milk but Mama Love never did because the corn juice kept hers creamy. Optional proteins include tasso (a specialty ham from Louisiana) and shrimp. And don’t forget cayenne to taste then turn on the music, pop open a Turbo Dog, rip off a slice of a sturdy baguette and head to NOLA.

Kept warm, maque choux is a super dish for the fall, too. It’s spicy and filling. Consider bringing it to your next tailgate or potluck!