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Corn Maque Choux

Updated: Feb 13, 2023

Corn Maque Choux is dish traditionally found in Louisiana, a blend of Creole and American Indian culture. Borrowing the traditional dish we offer it Rozie style by adding a bit of heat from Rozie's Hot RelSa and using butter instead of bacon for the fat.


2 tablespoons butter

2 tablespoons Rozie's Hot RelSa

2 tablespoons minced green bell pepper

4 cups frozen corn (or fresh)

1/2 cup heavy cream

1 cup frozen okra (or fresh)

1 medium tomato, chopped

1 scallion, sliced for garnish

Corn Maque Choux usually has some chicken stock, this version is made without, it helps to decrease the cooking time and keep our veggies crispier.


In a large heavy skillet heat the butter and saute the chopped green pepper for a couple of minutes, then add RelSa and saute for a couple more minutes.

Add the frozen corn and continue to saute for a few minutes until the corn is hot.

Next, add heavy cream to heat and reduce by about 1/3.

Now add the chopped tomato and frozen okra, continue to simmer for a couple of minutes and stir thoroughly to combine the corn and the cream thoroughly.

This is one of our favorite sides, give it a try!

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