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Chorizo Corn Maque Choux

5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Category Side Dish
Cuisine Cajun


Our Chorizo Corn Maque Choux recipe takes the classic Cajun side dish and turns it up a notch with the addition of Spanish chorizo and crisp asparagus. Every bit is creamy, savory, smoky and ever so slightly spicy. Make it a meal by serving it with pan-seared fish, seafood or chicken.  


  • 2 teaspoons avocado oil
  • 4 ounces dry Spanish chorizo, casing removed and cut into ¼-inch dice (1 cup)
  • 2 red bell peppers, seeded and diced
  • 1 bunch scallions, chopped, white and light green parts separated from dark green parts
  • 1 jalapeño, minced
  • Kosher salt and black pepper
  • 1 bunch asparagus, trimmed and cut into ½ inch pieces (about 3 cups)
  • 2 ears sweet corn, shucked and kernels cut from cobs
  • 1 large garlic clove, chopped
  • 2 teaspoons white vinegar
  • ¼ cup heavy cream


  • Heat 2 teaspoons avocado oil over medium in a large sauté pan. Add chorizo and cook until crisp, about 5 minutes. Using a slotted spoon, transfer chorizo to a bowl. Reserve drippings in skillet.
    cubes of chorizo in a skillet
  • Add bell pepper, scallion whites and light green parts, and jalapeño. Season with ½ teaspoon kosher salt. Cook until peppers start to soften, about 3 minutes.
    diced bell peppers sauteed in a saute pan
  • Add asparagus; increase heat to high and cook 4 minutes.
    sauteed bell peppers and asparagus in a saute pan
  • Add corn and garlic, decrease heat to medium and cook until corn is vibrant yellow, about 1 minute. Deglaze with vinegar then reduce heat to low and stir in cream. Season with additional salt and pepper taste.
    sauteed vegetables in a saute pan


Keywords Maque Choux
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