My maque choux is more of a technique than a recipe. You'll need at least two ears of fresh corn per serving. Shuck the corn & de-silk thoroughly, then use a sharp, heavy knife to cut off the kernels, then scrape the cobs thoroughly with the back of the knife blade (if you do this while holding the cob inside a deep bowl, you won't end up with corn bits everywhere). Next, chop onion, garlic, bell pepper (both red & green look nice), and a couple of ripe tomatoes. In a skillet, saute the onion and garlic in a combo of bacon grease and butter until slightly browned, then add the bell pepper, corn kernels & scrapings, and tomatoes. Season with a little fresh thyme, salt, red pepper (ground cayenne), and black pepper. Saute over medium heat until the corn is tender.
You can make this with canned or frozen corn, but to me, it's not maque choux unless the corn is fresh & the cob scrapings are included. Canned corn just makes sauteed corn. Some people put cream in it, but if your corn is fresh and you scrape the cobs, you won't need any thickeners or other liquid.
When shrimp are fresh, plentiful, & cheap (as they are right now in south Louisiana), I will add small raw shrimp to the dish after the corn is done. They cook in just a minute or two...