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.
The 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 (I use my Weber smoker), make your own. It takes a little time and effort to make, but oh boy is it ever worth it.
If you use a particularly spicy tasso you might want to cut back on the Cajun seasoning.
Also try my spiced corn on the cob.
Corn on the Cob Maque Choux
Ingredients
- 6 ears corn cooked however you wish
For the topping
- 1 teaspoon olive oil
- 1 medium yellow onion sliced
- 1 medium bell pepper green or red, sliced
- 4 ounces tasso ham chopped (or smoked bacon)
- 2 cloves garlic minced
- ½ stick unsalted butter
- 1 teaspoon Cajun seasoning
Instructions
- 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.
Nutrition
Nutritional values are approximate.
