Shrimp & Sweet Corn Maque Choux

Oh yes – the delicate, sweet & spicy dish that I fell in LOVE with at Emeril’s NOLA in New Orleans was back tonight – featuring candy-sweet, local Iowa sweet corn!


Shrimp & Sweet Corn Maque Choux

Serves 4

3 Tablespoons butter, divided
1/2 small onion, chopped
1 small bell pepper, chopped (green or red)
1 green onion, chopped
3 ears of sweet corn, cut off the cob
1 small zucchini, chopped
3 teaspoons Emeril’s essence, divided
1/3 cup half & half
35-40 small-medium sized frozen shrimp, thawed


  1. Melt 2 Tablespoons butter in a large skillet on medium-low. Sauté onion and green pepper until soft, ~6-7 minutes.
  2. Turn the heat up to medium-high and add zucchini, sweet corn and 2 teaspoons essence. Cover the skillet with a lid, stir occasionally, and let the mixture cook for ~4-5 minutes, or until zucchini is tender.
  3. Add the half & half and cook until the mixture has thickened, ~1 minute, using your cooking spoon to scrape up any bits on the bottom of the pan. Remove maque choux to a dish and set aside.
  4. Melt remaining Tablespoon of butter in the skillet and add thawed shrimp. Sprinkle in remaining teaspoon of essence and cook until shrimp are heated through.
  5. Plate maque choux and top with shrimp!


YUMS! I have made this dish a couple times before, but this time – with the fresh, sweet, local corn – was the BEST. It was so, so perfectly sweet!


Emeril’s essence blend really compliments the sweet, by bringing the spice. It’s got a wicked kick to it with that cayenne pepper!


But oh – OH – that sweet corn. What a great dish to highlight nature’s candy. It’s definitely the standout star.