If you’re craving a bold and colorful southern dish, this maque choux sausage corn is the perfect blend of smoky, sweet, and spicy flavors. Inspired by Louisiana Cajun and Creole traditions, it combines fresh corn, savory sausage, and bright vegetables into a rich, buttery skillet meal that’s ready in under 40 minutes. Serve it with rice or grits for a comforting, hearty dinner everyone will love.
Why You’ll Love This Maque Choux Sausage Corn
- Quick & easy: Ready in about 35–40 minutes, all in one pan.
- Bold Cajun flavor: Smoked paprika, serrano chile, and sweet corn give it a beautiful balance.
- Family-friendly: Mild spice can be adjusted easily for kids.
- Perfect comfort food: Creamy corn and sausage make a warm, satisfying dish.
- Flexible: Serve with rice, grits, or even crusty bread.
Ingredients for Maque Choux Sausage Corn
Main Ingredients
- 6 ears fresh corn, kernels cut and “milk” scraped from cobs
- 1 lb hot sausage, casings removed (or mild if preferred)
- 1 tablespoon olive oil
- 1 sweet onion, chopped
- 1 stalk celery, finely diced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 serrano chile, finely minced (optional for heat)
- 1 cup chicken broth (or vegetable broth)
- 2 tablespoons unsalted butter
- Salt and pepper, to taste
Cajun Seasonings
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- ½ teaspoon salt
To Serve
- Cooked white rice or creamy grits
Ingredient Notes (Substitutions & Tips)
- Sausage Substitute: Use chicken sausage or smoked turkey for a lighter version.
- Vegetarian Option: Replace sausage with smoked tofu, mushrooms, or lentils.
- Broth Alternatives: Use water plus ½ teaspoon of bouillon or add a splash of lemon juice for brightness.
- Corn Tip: Scraping the “milk” from the cob adds natural sweetness and creamy texture.
- Spice Adjustment: For mild flavor, skip serrano and use just a dash of cayenne.
Step-by-Step Instructions
Step 1 – Prepare the Corn
Cut kernels off each cob with a sharp knife. Then, using the back of the knife, scrape down the cobs to release the corn “milk.” This adds creaminess and flavor to the dish.
Step 2 – Cook the Sausage
In a large skillet or Dutch oven, heat olive oil over medium heat.
Add sausage and cook for about 5–6 minutes until browned and cooked through. Remove sausage with a slotted spoon and set aside.
Step 3 – Sauté the Veggies
In the same skillet, add onions, celery, and both bell peppers.
Cook for 4–5 minutes until softened and fragrant.
Stir in serrano chile (if using), smoked paprika, cayenne, salt, and pepper. Cook 1 more minute to bloom the spices.
Step 4 – Add the Corn
Add corn kernels, the scraped “milk,” and broth. Stir well, scraping up any browned bits from the bottom of the pan.
Tuck the corn cobs into the pan to release extra flavor, then cover and simmer for about 10–12 minutes, until corn is tender. Remove and discard the cobs.
Step 5 – Combine & Finish
Add butter and return sausage to the pan. Stir well to coat everything in the buttery sauce.
Simmer 2–3 minutes to thicken slightly. Adjust seasoning if needed.
Step 6 – Serve
Spoon over warm rice or creamy grits, and garnish with chopped parsley or green onions. Serve immediately.
Pro Tips for Success
- Use fresh corn when possible — it gives unbeatable sweetness.
- Scrape the cobs to capture the corn’s natural cream.
- Balance the heat — a little spice goes a long way.
- Don’t skip the butter — it adds smooth, rich flavor.
- Let it rest 2 minutes before serving so the sauce thickens.
- Batch cook — it reheats beautifully for meal prep.
Flavor Variations
- Cajun Shrimp Maque Choux: Add sautéed shrimp at the end.
- Cheesy Corn Maque Choux: Stir in ½ cup shredded cheddar or pepper jack.
- Smoky Turkey Maque Choux: Swap sausage for smoked turkey.
- Vegan Version: Use vegan sausage and plant butter.
- Extra Creamy: Add ¼ cup cream or coconut milk.
Serving Suggestions
- Spoon over steamed white rice for a traditional meal.
- Pair with creamy cheese grits for southern comfort.
- Serve alongside blackened chicken or fish.
- Add a side of cornbread or collard greens for a full Cajun spread.
Storage and Freezing Instructions
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Cool completely, then freeze in freezer-safe containers for up to 2 months.
- Reheat: Warm on the stovetop over medium-low heat or microwave in 1-minute intervals until hot.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 340 kcal |
| Protein | 15 g |
| Carbohydrates | 22 g |
| Fat | 20 g |
| Fiber | 3 g |
| Sodium | 590 mg |
(Values are approximate and based on 4 servings.)
FAQ About Maque Choux Sausage Corn
What is Maque Choux?
Maque Choux (pronounced “mock shoe”) is a traditional Louisiana dish blending Native American and Cajun influences. It’s made with corn, peppers, onions, and sometimes tomatoes or sausage, cooked into a buttery, slightly creamy mixture.
Can I use canned or frozen corn?
Yes! If fresh corn isn’t available, use 3 cups frozen or canned corn (drained). The flavor will be slightly less sweet, but still delicious.
How spicy is it?
This recipe is moderately spicy, thanks to the serrano and cayenne. You can easily tone it down by using mild sausage and skipping the serrano.
What’s the best sausage for Maque Choux?
Andouille sausage is the classic Cajun choice, but smoked chicken or turkey sausage also work great if you prefer something lighter.
Can I make it ahead?
Yes! Cook the dish fully, cool, and store it in the fridge. Reheat gently before serving. The flavors actually deepen overnight.
Final Thoughts
This maque choux sausage corn recipe brings Louisiana flavor right to your table. It’s hearty, colorful, and full of personality — everything you’d want in a one-pan meal. Whether you’re feeding the family or cooking for a crowd, this dish is sure to impress. Try it once, and it’ll become a regular in your weeknight rotation.
Print
Easy Maque Choux With Sausage Corn (Quick Cajun)
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A quick and flavorful Cajun skillet featuring sweet corn, smoky sausage, and colorful veggies—perfect over rice or grits.
Ingredients
6 ears fresh corn, kernels cut and milk scraped
1 lb hot sausage, casings removed
1 sweet onion, chopped
1 stalk celery, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 serrano chile, minced (optional)
1 cup chicken broth
2 tbsp unsalted butter
1 tbsp olive oil
½ tsp smoked paprika
¼ tsp cayenne
¼ tsp black pepper
½ tsp salt
Cooked rice or grits for serving
Instructions
1. Cut corn kernels and scrape milk from cobs.
2. Brown sausage in skillet and set aside.
3. Sauté onions, celery, and peppers with seasonings.
4. Add corn, milk, and broth; simmer with cobs 10–12 minutes.
5. Remove cobs, stir in butter and sausage, cook 2 minutes.
6. Serve hot over rice or grits.
Notes
Use chicken or turkey sausage for a lighter option.
For vegetarian, swap sausage with mushrooms or tofu.
Adjust spice level to taste.
Freezes well up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 6g
- Sodium: 590mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 55mg
