Melody's Corn Maque Choux

Thanks for trying my recipe and I'm glad you all liked it so much! The only difference between this and Succotash is the addition of green lima beans. Also, I noticed that some of the changes they made to my wording when the edited my recipe made it more difficult to understand. The Thyme is optional and the Thyme and Parsley should be finely chopped, not minced. Also, to cook and stir is to saute. I've used sweet corn or shoepeg corn for this recipe and it's wonderful either way. You can also substitute chicken broth for the beef broth and add a little sage, or substitute seafood broth and add schrimp for some different flavors. Thanks again!

Hubs is in LA and I’m home by my lonesome. As the saying goes, “When the cat’s away, the mice (make that mouse) will play.” Dinner for me tonight was something I could never make if Hubs was home. Halibut? Nope – he doesn’t care for it. Corn? Not with his sensitive innards. This corn maque choux, which I confess I was not familiar with, was just the thing for me to make tonight with the halibut. Other than using chicken broth rather than beef, and cooking it WAY less time than the directed (whoa!) 20 minutes, I prepared this following the recipe fairly closely, but not measuring precisely. It’s a pretty dish with lots of flavor, the humble vegetables enhanced and made better by, I might add, the bacon, fresh thyme, Creole seasoning and garlic. This turned out to be just the right choice to serve with Baked Halibut with Crispy Panko, also from this site.

This is one delicious side dish. I used yellow and white corn, more creole seasoning, spicy salt in place of the salt and cayene. Oh, and about four rashers of thick cut pepper bacon (more YUM!). I also used about a cup or so of beef broth and let it simmer down and absorb all of that flavor. Highly recommended, thanks so much for sharing this. It's a do-over for sure.

Made this for Recipe Group...We really liked this a lot! I omitted the thyme, b/c I didn't have any and we are not big fans of it, but followed it otherwise. This was a nice change and will be a repeat side dish in my house~YUM! Thanks for sharing. :)

Great recipe, and easy to make. Mostly I stuck to the recipe, but as suggested in the Allrecipes magazine, I used 6 slices of bacon. I also used about 24 ounces of corn, instead of 20. I will certainly be making this recipe again and again.

First time I've had Maque Choux so I have no basis of comparison. Nontheless, this was delicious, spicy and a welcome change for side dishes.

I really liked this! I used a yellow pepper vs. celery because I thought it would blend in with my Mardi Gras theme better!! I didn't use the bacon only because I have vegetarian friends. I know it will be that much better with the bacon though! I also used cajun seasoning vs. creole because I wanted more spice. Thanks Dumplin!!

Recipe Group Selection: 02, February 2013 ~ We enjoyed this side dish very much. I didn’t have Creole seasoning, so I made up “Creole Seasoning Blend” from AR to use in this dish. I had fresh corn that we froze during the summer so I used that instead of store-bought frozen corn. We loved everything about this dish, from the sautéed vegetables to the seasoning to the taste of the corn itself. I served this with hot ham and cheese sandwiches and a salad. I knew that there would be leftovers, so I added the bacon right before serving so it wouldn’t get soggy. Thanks Melody for sharing your recipe, it is a keeper in our house!

I made this recipe for the weekly recipe group selection. I've never had this dish before so can't really compare it to others. We enjoyed it, my son really loved it. I didn't simmer the veggies as long, we like a bit of crisp to them. Served up with some grilled Cajun Chicken from this site, a great pair.

This recipe was off-the-charts phenomenal. We wolfed it down. The only change we made was skipping the optional thyme. So glad we found this recipe!

Easy Peasy! Great hot or cold, and keeps well if you have leftovers. It's a keeper on my summer BBQ menu

I made it exactly as directed, and it came out great. Thank you for the great recipe, Melody!

I followed this recipe to a "T" and while I liked it, the remaining family members were not as impressed. It reminded me of a "succotash" dish that my mom used to serve when I was a kid. The bacon and thyme were a nice addition, IMO. Thanks for sharing the recipe, Melody!

Wow is this delicious. I was cooking up a pound of bacon to freeze for making quick sandwiches and i figured since I had a pan with bacon fat I'd try this recipe. Glad I did. I will definitely make it again.

This was remarkable! Everyone had seconds! I was more liberal with the creole seasoning, which added a nice touch of heat to this dish. Plus I used chicken stock instead of beef. I also had made it earlier than I needed to, so the veggies were definitely not al dente. But the flavours of all the vegetables, broth, seasoning and bacon were able to marry so wonderfully. I will most certainly make this dish again! Thanks for the great recipe!

Awesome. Used fresh corn cut off the cob (its summer-sweet white corn). Used 6 slices of bacon. Crumbled and added right before serving. Adds nice crunch. Used red and yellow pepper cause that's what I had on hand. Also used Creole Seasoning, thought I had Cajun, but again used on hand. Its a lot of cutting but definitely worth the work. This is absolutely delish. Will make for special occasions.

Awesome! Made for a work party and this was the only thing that had no leftovers and I made a double batch! I used a good slab bacon with nice smokiness.

This was really good! My version: I used packaged real bacon bits and olive oil instead of the bacon grease, chicken broth, and added a little sage in addition to the other seasonings. I was using a partial bag of corn so I intended to cut the recipe in half. But I forgot so I used all these ingredients for about 8-10 oz corn. Not too much in my opinion but I'm sure it would be great with the intended ratio of corn to everything else. Definitely a keeper!

Absolutely delicious as-is, but like other reviewers, I'd use 4-6 slices bacon. I also used dried thyme instead of fresh, which worked just finne.

My husband make a Thanksgiving lunch for 20 people at his manufacturing plant. They asked him to make jambalaya because they all love his recipe. I found this recipe for him to serve as a side dish, and it tastes fabulous! He will have to make this again so I can have a big portion instead of the tiny spoonful I was allowed this morning. Thanks for posting this recipe.

This was just utterly fantastic! I could not find a recipe and I even posted on Facebook, Allrecipes themselves helped me find this fantastic one ! I did everything exactly ( Well, I added an extra piece of bacon ) and it was just great! Everybody should try this recipe at least once and try for themselves.

Recipe Group selection 2/2/12. We liked this so well I made it twice this week. The first time I followed the recipe faithfully and that would have been rated 3.5 - 4 stars, but to be fair I have had this in NOLA at the restaurant Court of Two Sisters in the French Quarter and that was what I was measuring against, but I thought with a few small changes this could be as good. So my changes were to use a Fresno pepper for the red and a Jalapeño for the green and replace the beef broth with chicken. I also omitted the added salt, the bacon had enough for our taste. Then I tossed 8 or 10 shrimp in for the last few minutes of cooking, oh and I used about a full tsp of homemade Creole seasoning. It still wasn't what I remembered but the little extra kick was well received bu my family. Thanks, Melodie.

I doubled this recipe for a potluck dinner. I used 1/2 tsp. Creole seasoning and thick sliced bacon. It is absolutely delicious! Since it calls for freshly chopped parsley, I filled a baggie with my fresh cut parsley and tucked it in my purse to be sprinkled on just before serving. When I opened my purse after the meal, there it was. No harm done. Yummm!

Everyone was in line for seconds. It was a hit!

This is a perfect side dish and almost works as a main dish. So flavorful. Stayed true to the recipe with the exception of using 7 slices of bacon and used 2-15 oz cans of corn instead of frozen. Also a little bit of cayenne to add some heat. Be careful. Prepared this dish for a potluck and got rave reviews.

I made dinner tonight when my parents came into town. I just picked up cooking recently and made this to go with some fried fish, and it was a huge hit! We will for sure be making this again!

Everyone was in line for seconds. It was a hit!

Wow! The flavors in this dish are amazing. my whole family loved it!

Amazingly tasty, fresh and healthy! Only difference is I didn’t add the broth. Makes a great Pico de gallo.

Needed a Cajun side dish and found this one - I am so glad I did because it was delicious! Made recipe as written - no changes.

A very good corn maque choux! Made exactly as written. Made for a family get together, everyone loved it.

We made this as directed, it was great, I don't know of anything I would change other than making it with fresh corn when it is available this spring (we used frozen corn for this).
Great side dish, I served it with lightly battered fried Walley and crispy potatoes.