Vegan Corn Maque Choux

My Easy Vegan Corn Maque Choux: A Simple Side Dish That's Anything But Bland

As a busy working mom, I'm always on the lookout for quick and easy recipes that don't compromise on flavor. This vegan corn maque choux fits the bill perfectly. It’s incredibly versatile, delicious, and surprisingly simple to make, even on a weeknight when time is precious. Forget those complicated, time-consuming recipes; this one is ready in under 20 minutes, and it’s a guaranteed crowd-pleaser, even for picky eaters. I've adapted this classic recipe to be completely plant-based, making it a fantastic addition to any meal.

The beauty of this dish lies in its simplicity. The vibrant colors of the corn and bell pepper are naturally enticing, and the Old Bay seasoning adds a delightful depth of flavor that elevates the whole dish. I often find myself making a double batch because my family absolutely devours it! It's equally satisfying as a side dish accompanying grilled meats or fish, or served alongside roasted vegetables. For a heartier meal, increase the serving size per person and it can easily stand alone as a light vegetarian dinner.

What really makes this recipe shine is the combination of fresh and frozen ingredients. The convenience of using frozen corn allows for spontaneity – no need to worry about fresh corn being in season. I’ve tried various combinations, including using different types of milk, but the coconut milk brings a certain creamy richness that I find absolutely perfect. It’s worth trying with other plant-based milks if that’s your preference, but the coconut milk is my personal favorite. The addition of fresh herbs at the end brightens up the flavors and provides a fresh, aromatic finish that is impossible to resist.

Serving Suggestions: The versatility of this dish is incredible. It works beautifully as a vibrant side to almost any main course, but it also shines as a standalone dish. It's particularly wonderful with grilled halloumi cheese, and the combination of sweet corn and salty cheese is simply heavenly. This is also a great addition to a barbecue, offering a lighter, vegetarian option amongst more meat-heavy dishes. Consider serving it alongside grilled vegetables like zucchini and peppers, creating a complete and colorful vegetarian feast.

Tips and Variations: Feel free to experiment with different spices to customize the flavor to your liking. A pinch of smoked paprika or cayenne pepper can add a delicious smoky heat. If you’re not a fan of Old Bay seasoning, you can easily substitute it with a blend of your favorite herbs and spices. For a spicier kick, add a diced jalapeño pepper along with the other vegetables. Don't be afraid to get creative with the garnishes; toasted pepitas, a sprinkle of crumbled cotija cheese (vegetarian), or even a squeeze of lime juice can all add delightful extra layers of texture and flavor.

Making this vegan corn maque choux is more than just cooking; it's about creating a simple yet satisfying meal that nourishes both body and soul. Its quick preparation time ensures that even on the busiest of days, you can enjoy a healthy and delicious meal without sacrificing time or effort. It's perfect for meal prepping, making it an ideal option for busy weekdays when time is of the essence. Try it today, and I promise you’ll be adding it to your regular rotation!

Ingredients You'll Need:

• 3/4 cup water
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon fine sea salt
• 1/2 large white or yellow onion, finely chopped (about 1 heaping cup chopped)
• 1 red bell pepper, chopped (145 g, about 1 heaping cup chopped)
• 1 teaspoon Old Bay seasoning
• 1 tablespoon minced fresh garlic (about 2 extra large cloves)
• 3 cups corn kernels (frozen or thawed)
• 1/2 cup lowfat coconut milk (or cashew milk)
• 2 teaspoons finely chopped fresh thyme
• 4 sprigs chives, finely chopped (optional, for garnish)

This recipe makes a delicious and easy side dish perfect for summer barbecues or weeknight dinners. Enjoy!

Step-by-step

• Add the onion, bell pepper, old bay seasoning, black pepper, salt and water to a large pan and turn to medium heat.
• Once it starts to boil, let it cook about 8 minutes until veggies are tender.
• All of the water should be gone by then.
• Add the garlic, corn, coconut milk and fresh thyme.
• Keep it at medium heat and cook about 10 minutes more or until it has thickened up from the milk.
• You want it thickened and no more liquid remaining.
• Taste and add anymore spice if desired depending on how spicy you want it.
• Add freshly chopped chives for garnish if desired and serve immediately.
• This as a side dish will serve about 3 people. As more of a main dish, you will only get 2 servings.