This corn on the cob maque choux is a fun twist on the classic southern Louisiana dish. Lightly caramelized onions and peppers cooked with spicy tasso, served over grilled fresh corn on the cob. Every bite is a combination of sweetness and smokiness with just a hint of spicy.
Tasso may be hard to find depending on where you live. You can substitute bacon, or if you have a smoker, make your own. It takes a little time and effort to make, but oh boy is it ever worth it.
Also try my spiced corn on the cob.
Corn on the Cob Maque Choux
- 6 ears corn-on-the-cob cooked however you wish
For the topping
- 1 teaspoon olive oil
- 1 medium yellow onion sliced
- 1 medium green or red bell pepper sliced
- 4 ounces tasso or smoked bacon chopped
- 2 cloves garlic minced
- 1/2 stick unsalted butter
- 1 teaspoon Cajun seasoning
- While the corn is cooking heat the oil in a medium skillet over medium-high heat.
- Add the onion and bell pepper and saute for 2 minutes.
- Add the tasso (or bacon) and cook for 5 minutes.
- Add the garlic, butter and Cajun seasoning. Stir until the butter melts and the vegetables and tasso get lightly caramelized.
- Spoon generously over cooked corn.