This corn maque choux is a plant-based version of the classic Cajun recipe! Fresh sweet corn is paired with peppers, tomatoes, and vegan bacon for a creamy, flavourful side dish.
You don’t really need to add much to fresh summer corn to make it delicious, but if you’re in the mood for something other than corn-on-the-cob with your dinner, this maque choux recipe is perfect.
What Is Maque Choux?
Maque choux (pronounced “mock shoe”) is a traditional Cajun dish that pairs corn with fiery seasonings and peppers. As with most classic recipes, there are a lot of different versions out there—some are made with tomatoes, others are made with a variety of hot peppers, etc.
Traditionally, maque choux is cooked in butter or bacon fat (sometimes both!), and some recipes add heavy cream for richness. In my vegan version, we use plant-based bacon for that smoky bacon flavour, swap the butter for avocado oil, and use plant-based milk instead of heavy cream.
Why You’ll Love This Corn Maque Choux
Here’s why this vegan corn maque choux belongs on your dinner table:
- Easy. This vegan version of the classic maque choux is a cinch to make—most of the time needed for the recipe is hands-off.
- Flavourful. The combination of sweet corn, green peppers, tomato, and Cajun seasoning, simmered on the stovetop until the flavours meld, is divine.
- Healthy. Maque choux is a great way to work some extra vegetables into your day!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Corn – You can use 16 ounces of frozen corn in place of the fresh corn.
- Avocado oil – Or another cooking oil you have on hand.
- Yellow onion – White onion is fine too.
- Green pepper – Green bell peppers have a little more bite than other colours, making them a nice contrast to the sweet corn.
- Cajun seasoning
- Black pepper
- Cayenne pepper – You can adjust the amount according to your taste preferences.
- Petite diced tomatoes
- Vegetable broth – Use store-bought or homemade vegetable broth.
- Vegan bacon bits – Buy plant-based bacon bits or, if you can’t find them, cook vegan bacon and crumble it.
- Non-dairy milk – Any non-flavoured variety will work in this recipe.
- Green onions
How to Make Corn Maque Choux
Once the prep is done, this recipe is a breeze—the stove does all the work for you!
Remove the corn kernels. Stand an ear of corn in a deep bowl and use a sharp knife to cut the top of the corn kernels from the cob. Turn the knife over and use the dull edge to rub down the side of the cob to extract the pulp and juice. Repeat with the rest of the corn.
Cook the onion and pepper. Add the avocado oil to a Dutch oven over medium heat. Stir in the onion and pepper and cook for about 10 minutes, or until softened.
Add the seasoning and corn. Stir in the garlic, Cajun seasoning, salt, pepper and cayenne pepper; cook for 1 minute. Add the corn and pulp, then cook for 2-3 minutes more.
Simmer. Stir the tomatoes, vegetable broth, and bacon bits into the pot. Lower the heat to medium-low and cook, covered, for about 20 minutes, stirring occasionally.
Add the milk. Stir the milk into the pot and cook for an additional 15-20 minutes, or until the liquid has reduced.
Serve. Add the green onions and serve.
Tips for Success
These tips will help you make sure your corn maque choux turns out perfect.
- Use fresh corn. Although frozen corn works, it really doesn’t compare to fresh corn when it’s in season. It’s sweeter and more tender—and it’s definitely worth the extra work!
- Adjust the spice levels as needed. Both the Cajun seasoning and cayenne pepper are spicy. If you’re not sure how much heat you can handle, start with a small amount. You can always add more, but you can’t take it out once it’s added!
- Make it creamier. You can add a splash of unflavoured, unsweetened vegan heavy cream for a richer maque choux.
How to Store
Leftover vegan corn maque choux can be stored in an airtight container and refrigerated for up to 3 days. To reheat, add a splash of broth and warm it over medium-low heat, or pop it in the microwave for 30 seconds at a time until it’s warmed through.
Can This Recipe Be Frozen?
Yes, you can freeze this vegan corn maque choux. Transfer it to an airtight container or zip-top bag and freeze for up to 3 months. For best results, let it thaw in the refrigerator before reheating according to the instructions above.
More Vegan Side Dishes
Corn Maque Choux
- 5 ears of Corn approx 436 grams
- 2 Tablespoons Avocado Oil
- 1 Cup Yellow Onion diced 140 grams
- 1 Cup Green Pepper diced 140 grams
- 5 cloves Garlic minced 7 grams
- 1 Tablespoon Cajun Seasoning
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- ¼ teaspoon Cayenne Pepper
- 1 14.5 ounce can Petite Diced Tomatoes 411 grams
- ¼ Cup Vegetable Broth 60 ml
- ¼ Cup Vegan Bacon Bits 28 grams
- ¼ Cup Non-Dairy Milk 60 ml
- Green Onions for garnish (optional)
- Stand up one ear of corn in a deep bowl. Use a sharp knife to cut the top of the corn kernels from the cob. Turn the knife over and use the non blade edge to rub down the side of the cob to get the pulp and juice from the corn.
- Repeat with all of the ears of corn and set aside.
- Add the avocado oil to the bottom of a dutch oven pot over medium heat.
- Add the onion and pepper to the oil and cook for about 10 minutes until softened and just beginning to brown.
- Add the garlic, cajun seasoning, salt, pepper and cayenne pepper. Cook for 1 minute more stirring constantly.
- Add the corn and the corn pulp. Cook for 2-3 minutes.
- Add the tomatoes, vegetable broth and bacon bits. Mix well. Lower the heat to medium low, cover and cook for about 20 minutes or until the corn is softened. Stir occasionally.
- Remove the lid and add the milk. Cook for an additional 15-20 minutes or until the liquid has reduced.
- Garnish with green onions and serve.