Louisiana Creamed Corn Maque is a quick and comforting Southern side made with sweet corn, smoky bacon, and creamy goodness, perfect for weeknights and potlucks. This dish is not only rich in flavor but also embodies the essence of Southern cuisine, making it a staple in many households. The blend of sweet corn with savory ingredients creates a delightful harmony that is hard to resist. Whether you’re preparing a family dinner or bringing a dish to a gathering, this recipe is sure to impress.
Why You’ll Love This Louisiana Creamed Corn Maque
There are countless reasons to love Louisiana Creamed Corn Maque. First and foremost, it’s incredibly easy to prepare — perfect for busy weeknights. This dish is also versatile and can be adapted to suit various dietary preferences, making it an excellent choice for gatherings. As a classic Louisiana creamed corn recipe, it features rich flavors and textures that are sure to satisfy. You can also enhance it with Cajun spices for those who enjoy a little kick. Not to mention, it’s a fantastic way to use fresh corn during the summer months. Lastly, this Southern style creamed corn is a comforting dish that evokes nostalgia and warmth, making it a beloved Southern creamed corn dish.
Ingredients for Louisiana Creamed Corn Maque
Gather these items:
- 4 ears fresh corn (cut from the cob) or ~3 cups thawed frozen corn
- 1 cup heavy cream (or coconut/cashew cream for dairy-free)
- 4 slices bacon (or 2 tbsp olive oil + 1 tsp smoked paprika for vegetarian)
- 1 medium jalapeño, seeded and finely chopped (use half for mild heat)
- 1 medium onion, finely diced (yellow or sweet)
- 1 medium bell pepper, diced (any color)
- 1 tablespoon Creole seasoning (substitute Cajun seasoning if needed)
- 2 tablespoons olive oil or butter (adjust for dietary preference)
How to Make Louisiana Creamed Corn Maque Step-by-Step
- Step 1: Prepare ingredients: cut corn from the cobs, chop onion, bell pepper, and jalapeño. Measure cream and seasonings.
- Step 2: In a large skillet over medium heat, cook bacon until crisp. Remove bacon, drain on paper towels, and reserve 1 tablespoon bacon fat in the pan. If using oil, heat 2 tablespoons olive oil and 1 teaspoon smoked paprika together.
- Step 3: Add onion, bell pepper, and jalapeño to the skillet. Sauté 4–6 minutes until softened and fragrant.
- Step 4: Stir in corn and Creole seasoning. Cook 3–5 minutes so kernels take on a bit of color.
- Step 5: Pour in heavy cream. Reduce heat to low and simmer 3–5 minutes until the mixture thickens slightly and coats the corn.
- Step 6: Crumble the reserved bacon and stir in. Taste and adjust salt, pepper, or seasoning.
- Step 7: Remove from heat and let rest 1–2 minutes — the sauce will continue to thicken a bit.
Pro Tips for the Best Louisiana Creamed Corn Maque
Keep these in mind:
- Use fresh corn when in season for the best flavor.
- For a vegetarian option, substitute bacon with olive oil and smoked paprika.
- Adjust the level of heat by varying the amount of jalapeño you use.
- This recipe works great as a meal prep option; just reheat before serving.
Best Ways to Serve Louisiana Creamed Corn Maque
For serving, consider pairing Louisiana Creamed Corn Maque with grilled chicken or fish for a complete meal. You can also serve it alongside traditional Southern dishes like fried catfish or cornbread. This creamy corn side dish makes a delightful addition to any potluck or family gathering.
How to Store and Reheat Louisiana Creamed Corn Maque
To store leftovers, let the dish cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to three days. To reheat, simply warm it on the stovetop over low heat until heated through, adding a splash of cream if needed to restore creaminess. This dish is perfect for meal prep, making it easy to enjoy throughout the week!
Frequently Asked Questions About Louisiana Creamed Corn Maque
What’s the secret to perfect Louisiana Creamed Corn Maque?
The secret to perfect Louisiana Creamed Corn Maque lies in using fresh corn and allowing the cream to simmer just enough to thicken without curdling. The balance of flavors from the bacon and Creole seasoning also plays a crucial role in achieving that authentic taste.
Can I make Louisiana Creamed Corn Maque ahead of time?
Yes, you can prepare Louisiana Creamed Corn Maque ahead of time. Just follow all the steps and store in an airtight container. When ready to serve, reheat gently on the stovetop.
How do I avoid common mistakes with Louisiana Creamed Corn Maque?
To avoid mistakes, make sure not to cook the cream on high heat as it can curdle. Also, adjust the seasoning gradually; taste as you go for the best flavor outcome.
Variations of Louisiana Creamed Corn Maque You Can Try
There are many creative variations to explore with Louisiana Creamed Corn Maque. You can add diced tomatoes for a fresh twist, incorporate different bell pepper colors for added sweetness, or use coconut cream for a dairy-free option. Each variation can showcase the rich diversity of Louisiana cuisine!
For more delicious recipes, check out Spaghetti with Garlic and Oil or Pappardelle with Beef Ragu. If you’re interested in meal prep ideas, you might enjoy Easy Avocado Toast Recipe as well.
For more information on the nutritional benefits of corn, you can visit this study.
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Louisiana Creamed Corn Maque: 6 Comforting Reasons to Love It
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
A quick and comforting Southern side made with sweet corn, smoky bacon, and creamy goodness, perfect for weeknights and potlucks.
Ingredients
- 4 ears fresh corn (cut from the cob) or ~3 cups thawed frozen corn
- 1 cup heavy cream (or coconut/cashew cream for dairy-free)
- 4 slices bacon (or 2 tbsp olive oil + 1 tsp smoked paprika for vegetarian)
- 1 medium jalapeño, seeded and finely chopped (use half for mild heat)
- 1 medium onion, finely diced (yellow or sweet)
- 1 medium bell pepper, diced (any color)
- 1 tablespoon Creole seasoning (substitute Cajun seasoning if needed)
- 2 tablespoons olive oil or butter (adjust for dietary preference)
Instructions
- Prepare ingredients: cut corn from the cobs, chop onion, bell pepper, and jalapeño. Measure cream and seasonings.
- In a large skillet over medium heat, cook bacon until crisp. Remove bacon, drain on paper towels, and reserve 1 tablespoon bacon fat in the pan. If using oil, heat 2 tablespoons olive oil and 1 teaspoon smoked paprika together.
- Add onion, bell pepper, and jalapeño to the skillet. Sauté 4–6 minutes until softened and fragrant.
- Stir in corn and Creole seasoning. Cook 3–5 minutes so kernels take on a bit of color.
- Pour in heavy cream. Reduce heat to low and simmer 3–5 minutes until the mixture thickens slightly and coats the corn.
- Crumble the reserved bacon and stir in. Taste and adjust salt, pepper, or seasoning.
- Remove from heat and let rest 1–2 minutes — the sauce will continue to thicken a bit.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
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