The Louisiana dish of corn sautéed with onions, peppers, and sometimes tomatoes is maque choux.
Maque choux is a vegetable preparation strongly associated with south Louisiana. Its principal ingredient is fresh corn, usually cut from the cob, which is cooked with onion and bell pepper. Tomatoes, cream, bacon, or spices may be included depending on the household recipe.
The dish is commonly described as reflecting interaction between Indigenous and French-speaking Louisiana food traditions. The name is often linked to a Louisiana French rendering of an Indigenous expression associated with corn.
Maque choux is a side dish rather than a rice-based entrée. It is sometimes compared with succotash, but the two are not identical: succotash generally centers on corn and beans, whereas maque choux characteristically emphasizes corn cooked with Louisiana-style aromatics and vegetables.