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Corn Maque Choux

By Chef Lonnie Varisco, Performance Foodservice–Caro Serves: Yield: 1/2 gallon

A standard on Cajun tables, this dish can be served alone as a side or topped with grilled shrimp and served as an entree.

Corn Maque Choux


  • 1 Peak Fresh Produce onion(s), red (diced)
  • 1 Peak Fresh Produce pepper(s), green bell (diced)
  • 1 Peak Fresh Produce pepper(s), red bell (diced)
  • 1 Peak Fresh Produce pepper(s), yellow bell (diced)
  • 1 bunch Peak Fresh Produce onion(s), green
  • 2 Tbsps. Peak Fresh Produce garlic, clove(s) (minced)
  • 6 ears corn
  • 2 Tbsps. Peak Fresh Produce basil
  • 2 Tbsps. Peak Fresh Produce oregano
  • 1/8 tsp. cayenne pepper
  • 1 tsp. Kosher salt
  • 1/2 tsp. pepper, freshly ground
  • 1 1/2 cup tomato juice (chef recommends V8)
  • 1 cup Ridgecrest Vegetable Base
  • 3 Tbsps. West Creek butter (unsalted)
  • 3 Tbsps. Piancone olive oil


Remove the kernels from the fresh corn. Now run the back of your knife down the corn cob to release the corn milk and reserve. In a sauté pan over medium high heat, add olive oil. Add onions, red bell pepper, green bell pepper and yellow bell pepper and cook for 1-2 minutes. Add corn, garlic, basil, oregano, green onion, salt, pepper and cayenne pepper and cook for 2-3 minutes more. Next add tomato juice and vegetable stock and simmer for 2 minutes. Whisk in butter and serve.