Corn on the Cob Maque Choux

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.

corn-on-the-cob-maque-chouxThe topping on the corn on the cob maque choux is also great on other dishes, such as grilled hamburgers or hot dogs. It’s really packed with flavor and takes almost no time to make.

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

Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Author Mike


  • 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.

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