Kicked Up Corn Maque Choux

Total Time:
23 min
10 min
13 min

4 servings

  • 2 tablespoons unsalted butter
  • 4 cups corn (about 6 ears)
  • 1 cup chopped yellow onions
  • 1/2 cup chopped red or green bell peppers
  • 1 tablespoon minced jalapeno
  • 2 teaspoons Emeril's Original Essence, recipe follows
  • 1 teaspoon salt
  • 1/2 cup heavy cream
  • Emeril's Creole Seasoning (Essence):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • Melt the butter in a large skillet or saute pan over medium-high heat. Add the corn, onions, bell peppers, jalapeno, Essence, and salt, and cook, stirring, until soft, for 10 minutes. Add the cream and cook for 2 minutes.

  • Remove from the heat and serve hot.

Emeril's Creole Seasoning (Essence):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

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4.8 12
I made this for a friend's 60th birthday celebration. We put it over shrimp and grits, but other than that followed the recipe exactly as is.  Wouldn't change a thing.  We used a combination of green, red, and orange bell peppers to give a festive confetti look. Highly recommend this recipe. item not reviewed by moderator and published
<span>This was surprisingly delicious. I didn't expect much -- there just weren't that many ingredients! But it was a great and easy side dish for our Cajun Thanksgiving meal. Thanks!</span><br /> item not reviewed by moderator and published
I used the recipe as a guideline for the ingredients I had but I loved it. Had some sweet red, yellow and orange peppers. Used a whole jalapeño as I love things spicy. Didn't have all the seasonings but used some smokey paprika along with the pepper. Sautéed the onions and peppers for a while and bam! Thanks Emeril! item not reviewed by moderator and published
I made this tonight for my family and the kids loved it. I didn't have cream so I used half and half. I suspect the recipe would have tasted better with cream and I will definitely have some on hand next time I make this. I also did not use jalapeno in the recipe as I felt it would have been too spicy for the children. I think they would have improved it. I am not an expert cook by any means, but I did find this easy to make and tasty. item not reviewed by moderator and published
Fun recipe. I didnt have time to make the spice mix so I added chimayo chile and thyme I only had half &amp; half do I added roux. Came out great! item not reviewed by moderator and published
This may now be my favorite way to eat corn. I too like to add the whole jalapeno. For a little extra kick, I sometimes add some grated pepper jack cheese as well. Hey, it's a recipe, not a rocket-fuel formula! item not reviewed by moderator and published
This is by far the BEST corn dish I have ever eaten. I'm a bigger fan of this dish, than I am of fresh roasted corn on the cob. My husband and I first had this dish, when we went over to my parents for dinner, I had 2 helpings it was that good and I've been requesting it ever since. He does it a bit differently though - he uses just red pepper no green and he omits the jalapeno. Then instead of Emeril's essence, he uses Chef Pauls Vegetable Magic to taste. Then he adds 1 cup of chicken broth, to cook the corn in and make it tender putting the lid on for a few to steam/simmer the corn until tender. Then once the corn is tender, he adds the heavy cream. You won't be disappointed after making this dish. item not reviewed by moderator and published
This is the only way I cook corn now (since 2003). Sharon item not reviewed by moderator and published
Tried this dish just for something "different". It was the hit of the dinner party. The leftovers were as good the next day. Cooked it for the "Christmas Luncheon" at school and had to give them the recipe. I made it without peppers since my husband does not like them. Still rerrific. Now I'm cooking it for dinner at my newly married daughter's FIRST Christmas Day dinner. WOW! item not reviewed by moderator and published
Ate this at a restruant and fell in love and was glad to see Emeril cook it on his show and have used it several times and it always is the hit of the party. I leave off the peppers and green peppers and add yellow peppers to the red and use a sweey onion instead of yellow. Finally, I use garlic when I saute the veggies. item not reviewed by moderator and published
Loved this dish but I added 8 cloves of garlic and one jalapeno instead of the 1 tablespoon. item not reviewed by moderator and published
This has been a staple at our Thanksgiving meal since its first debut. Everyone loved it and its fun to have something a little more exciting than green bean casserole. item not reviewed by moderator and published

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