• Stefani Renee


This grilled corn maque choux salad takes the flavors of the maque choux I grew up eating— sweet corn, tomatoes, the trinity, and a little heat— and spins them into the perfect salad for your summer cookout.

Juneteenth Virtual Cookout!

I'm excited to participate in the Juneteenth Virtual Cookout! If you're looking to create the ultimate Juneteenth celebration menu, check out the 40+ amazing Black culinary creatives showcasing their unique and innovative recipes to pay tribute to this Freedom Day. I'll have all the goodies listed below and you can follow each participant by using the hashtag #JuneteenthCookout2021 on Instagram.

My offering for this celebration is a spin on traditional corn maque choux turning it into the perfect cookout dish dressed in a creamy hot sauce dressing and filled with all the vibrant tastes and colors of summer. Are you ready for this edible celebration of Black joy, resilience, resistance, and summertime? Before we get started, let's talk a little about Juneteenth.

What is Juneteenth?

Juneteenth is a merge of the words/date June Nineteenth which marks the date in 1865 that the last enslaved people learned of their freedom. 

Over 150 years since, Black American families, home cooks, chefs, and culinarians have commemorated the summer holiday with a wide range of food traditions that tell a story of innovation and perseverance.

While Juneteenth commemorates the last enslaved people learning of their freedom, the movement for racial equity, respect, and dignity for Black lives still continues. Please take a moment to look at these educational resources:

The Inspiration For This Dish

Enslaved Africans ate some form of corn at almost every meal and have carried through the generations. Learning and drawing inspiration from our Native American brothers and sisters they also created numerous and delicious ways to prepare corn. One of the dishes believed to be born from this mingling of cultures is maque choux which is fried corn with a medley of different vegetables.

I wanted to pay homage to the dish but make it cookout ready so it would be the perfect side dish that doesn't necessarily need to be hot but could be eaten cold or at room temperature. This salad has all the yumminess of traditional maque choux with a twist of crunchy veggies and the beautiful char from the grill.

What's In This Grilled Maque Choux Salad?

This is salad has all the best of summer in one bowl. All you need are a few simple ingredients:

2021 Juneteenth Cookout Lineup

Summer Watermelon Fizz by Handy Chef

Watermelon and Cucumber Salad by Heal Me Delicious

Smoky Party Style Jollof Rice by Immaculate Ruemu

Crab Boil & Garlic Butter Sauce by Jamieson Diaries

Tamarind BBQ Wings by Just Add Hot Sauce

Hibiscus Rum Punch by Kenneth Temple

Strawberry Cheesecake Ice Cream by Lenox Bakery

Crockpot BBQ Pulled Pork Sandwiches by Mash & Spread

Grilled Hot Links & Chow Chow by Meiko And The Dish

Strawberry Lemonade Sangria by Nik Snacks

Brown Sugar Caramel No-Churn Ice Cream by Open Invitation Entertainment

Strawberry Basil Pineapple Mocktail by Orchids + Sweet Tea

Lemon Meringue Tart by Peaches 2 Peaches

Spicy Shrimp Creole by Pink Owl Kitchen

Strawberry Crunch Cake Brownies by Razzle Dazzle Life

Click here for the full list of all the soulful culinary creatives so you can make your Juneteenth feast!

Are You Ready To Cook?

Food is a huge component in celebrating Juneteenth which was the premise for this virtual cookout so don't forget to check out my amazing foodie friends to round out your Juneteenth meal. And after you make my Grilled Maque Choux Salad, let me know how you like it and show me what you’re working with! Share a photo and tag me on Instagram using @savorandsage and #savorandsage so I can see all your stuff! Eat well friends!


4-6 servings



4-5 ears of corn, husked

½ red onion finely diced

½ red bell pepper finely diced

1 celery rib, sliced

2 scallions thinly sliced

2 tablespoons flat-leaf parsley, chopped

¼ red pepper flake (add more if you like a little heat)

Salt & pepper to taste


2 tablespoons mayonnaise (optional)

Juice from half lemon + zest

2 tablespoons of rice or apple cider vinegar

1 tablespoon of creole mustard (can also use stone ground or dijon mustard)

1-2 tablespoon Louisiana-style hot sauce (another chili sauce like sriracha can be used)

1 teaspoon sweet or smoked paprika

1 clove of garlic, minced

1-2 teaspoons of honey, maple syrup, or sugar (optional)


  1. Grill the corn for about 10 minutes continuously turning until slightly charred. Let the corn on the cob cool before slicing it off. If you’re not grilling, slice off corn kernels, add butter or oil in a heavy-bottomed medium-sized skillet over medium-high to high heat, add the corn, toss and let it sit cooking until charred, 6-10 minutes. Set to the side once the corn is to your liking.

  2. Prep your red onion, bell pepper, celery, scallions, and parsley then combine with corn in a large bowl.

  3. In a small bowl, combine all ingredients for the salad dressing. Whisk until smooth. Taste and add more honey if needed.

  4. Pour dressing over corn mixture and toss well. Taste and add more salt or pepper, if needed. Refrigerate at least 1 hour for flavors to meld. Garnish with remaining parsley just before serving.

  5. Serve chilled or at room temperature.