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Chorizo Corn Maque Choux

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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Category Side Dish
Cuisine Cajun



  • 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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