This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Cajun Corn Maque Choux with Tasso


  • 3 ears of corn
  • 2 teaspoons Cajun seasoning
  • 2 Tablespoons olive oil, divided
  • 1 pound Cajun tasso cut into small chucks (1 cm cubes)
  • 1 medium yellow onions, diced
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1/2 jalapeno, finely diced
  • 3 cloves garlic, minced
  • 1 cup white wine
  • 1 teaspoon fresh thyme
  • 1 teaspoon crushed red pepper flakes
  • Kosher salt and black pepper to taste
  • 1 cup heavy cream
  • 2 Tablespoons unsalted butter
  • 1 teaspoon Cajun hot sauce, plus more to taste
  • 3 green onions, white parts removed, sliced on the bias for garnish



1. Set oven to 350F. Completely shuck and remove all fibers from six ears of corn. Drizzle 1 of the tablespoons of olive oil over the corn cobs on a baking sheet. Rub the oil on the cobs to ensure even coating. Sprinkle the Cajun seasoning on all sides of all 3 cobs. Place in the oven for 20-25 minutes, turning once, until the corn gets fragrant and begins to brown just slightly. Remove from oven and allow to cool.


2. While corn is the oven, in a thick bottom pot or dutch oven place the other 1 tablespoon of olive oil over medium high heat. Once hot, add the tasso. Allow to cook, rendering out the fat and browning the smoked meat, for 10 minutes or so, stirring regularly. Remove tasso with a slotted spoon into a heat-proof bowl. Discard all but enough fat to cover the bottom of the pot. Add in the onion, green bell pepper, red bell pepper, jalapeno and garlic to the pot with the pork fat. Cook until the onions become translucent, stirring regularly, about 5 minutes. Add the white wine, deglaze the bottom of the pot, and bring the mixture up to a light boil. Add in the fresh thyme, crushed red pepper flakes and about 1 teaspoon of kosher salt and black pepper. Reduce the heat to medium and allow to simmer until wine is reduced by half.


3. With a chefs knife, remove the corn kernals from the cob and place into a mixing bowl. Using the back edge of the knife, milk the cobs directly into your pot. To do this, run the dull edge of the knife over the corn cob in the motion you would use to peel a carrot. This will remove extra corn still attached the cob as well as some of the remaining juices and flavors. Discard the cobs once milked. Once that has been done with all 3 cobs, add the corn kernals to the pot and stir. Return the tasso to he pot.


4. Allow everything to simmer for a few minutes so the corn combines with the other flavors. Add in the cream, butter and hot sauce and stir to combine. Simmer for another 10 minutes. Taste for flavor and adjust salt, pepper, and hot sauce as needed. Serve hot, garnish with green onions.