Corn on the cob and summer go hand-in-hand.

Caitlin Bensel; Food Stylist: Torie Cox

I moved to the South when I was 20.

I supported myself and my young son in kitchens and behind bars while I finished college.

Southern Living Maque Choux in a skillet to serve

Credit:Caitlin Bensel; Food Stylist: Torie Cox

I had my first bite of maque choux that day.

It was a spicy medley of corn, peppers, and onion tossed with tasso ham.

It was my first real taste of Cajun food, and I was hooked.

Southern Living Maque Choux ingredients

Credit:Caitlin Bensel; Food Stylist: Torie Cox

It’s now a staple at my summer barbecues.

You could use frozen corn if fresh is out of season or just not available.

Plus, for this recipe, the grill imparts a smoky flavor you might’t get from roasting or boiling.

ingredients for maque choux on a cutting board

Credit: Carrie Honaker

With a little pressure, the natural milk will release.

I like the flavor of grilled corn.

You’ll know it’s done when the husks start to brown with grill marks.

Southern Living Maque Choux grilled corn in husks

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Peppers

Most traditional maque choux recipescall for bell peppers, and often green were used.

Onion

I likeVidalia onionsfor this dish.

They tend to be sweeter than yellow or white, but not as sharp as red onions.

Southern Living Maque Choux corn cut off cobs in a bowl

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Cream

Maque choux would not be complete without liquid.

Many refer to this dish as a “jazzed” up creamed corn, and it sort of is.

You may need to increase simmer time to reduce more of the liquid if you go that route.

Southern Living Maque Choux getting the corn milk out of the cob

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Bacon

I use thick cut, smoked bacon.

I do drain off half the grease once it is crisped so the dish doesn’t feel too oily.

Butter

I like to melt butter in my pan before adding the vegetables.

Southern Living Maque Choux cooking the bacon in a skillet

Credit:Caitlin Bensel; Food Stylist: Torie Cox

It also lends creaminess to the maque choux.

Traditional vs. Modern?

At its core, maque choux is a corn, peppers, and onion medley.

Southern Living Maque Choux half of grease drained from skillet

Credit:Caitlin Bensel; Food Stylist: Torie Cox

In a traditional maque choux, bacon grease is the starting ingredient.

It’s also ideal when thrown in a container for a day at the lake.

Clean and oil grill grates.

Southern Living Maque Choux melting butter in skillet

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Grill corn in husks over direct heat.

Turn a few times over 20 minutes, looking for even grill marks around the whole cob.

Let cool, then cut off the cob over a bowl.

Southern Living Maque Choux adding the peppers and onions to the skillet

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Cook bacon:

Heat a large skillet over medium heat.

Cook bacon until crispy.

Drain half of grease, reserving extra for gravies or other applications.

Southern Living Maque Choux vegetables cooked until softened

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Cook vegetables:

Melt butter in skillet with bacon grease.

Add onion, celery, and peppers.

Cook until slightly softened, about 5 minutes.

Southern Living Maque Choux adding the corn to the skillet

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Add corn, corn milk, and seasonings.

Season with salt and pepper, if needed.

Once liquid has reduced slightly, take off heat.

Southern Living Maque Choux corn stirred into skillet

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Southern Living Maque Choux adding the cream to the corn mixture

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Southern Living Maque Choux after liquid has reduced

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Southern Living Maque Choux stirring in the bacon

Credit:Caitlin Bensel; Food Stylist: Torie Cox