Cajun Maque Choux

Sue L


Usually this is sort of like a cross between creamed corn and Mexicorn. I don't really care for creamed corn except maybe in corn pudding or cornbread so did not add the expected cream (it's not missing by accident). But if you want it, go ahead. If the okra is browned properly, it will not be slimy. But don't use frozen or canned okra- only very fresh and preferably small pods.


☆☆☆☆☆ 0 votes

10 Min
10 Min
Stove Top


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  • 2 c
    fresh cob cut corn (3 ears) or frozen corn
  • 2 slice
    bacon, cooked crisp and crumbled
  • 1 Tbsp
    bacon drippings
  • 1 Tbsp
  • 1 clove
    garlic, minced
  • 1
    fresh seeded jalapeno, seeded and sliced (optional)
  • 1/2 c
    fresh okra, sliced
  • 1/4 c
    chopped onion
  • 1/2 tsp
    fresh thyme leaves
  • 1 tsp
    cajun seasoning
  • 1/2 tsp
    black pepper
  • 2 Tbsp
    diced and drained pimiento peppers
  • 3
    green onions, chopped

How to Make Cajun Maque Choux


  1. Saute the jalapeno, onion, garlic and okra in the bacon drippings and butter until the okra is nicely browned.
  2. Add the thyme, Cajun spice, black pepper and remaining ingredients with 2 tablespoons of water.
  3. Cook, stirring, until corn is tender.

Printable Recipe Card

About Cajun Maque Choux

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Cajun/Creole

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