Maque choux is the Cajun dish made from corn sautéed with onions, peppers, and seasonings.
The dish is strongly associated with southern Louisiana and is usually prepared by cooking corn with onion and bell pepper in a skillet. Tomatoes, garlic, celery, and herbs may also appear, depending on the recipe. Some versions include bacon, shrimp, or another meat, but the corn-centered vegetable preparation is the defining feature.
Maque choux reflects the cultural exchange that shaped Louisiana cooking. Its name is generally described as a Louisiana French rendering of a Native American phrase, though translations and etymologies vary among sources. The technique also resembles the use of local produce in both Native and French-influenced cooking.
Maque choux is not the same as succotash, although both may combine corn with other vegetables. It is also distinct from Cajun dirty rice, whose central ingredient is rice colored and flavored by meat, vegetables, and seasonings. Fresh summer corn is traditional, but canned or frozen corn can be used in modern recipes.