re: Corn Maque Choux (with pics)

quote:

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I prefer mine with no cream and use corn off the cob. That way you can scrape all the corn milk out.

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this. the way my family makes maque choux, you really need to caramelize the corn in a iron skillet first. you can't get the required caramelization, and subsequently flavor, from canned or frozen corn. we've tried; it just doesn't work. you have to have fresh cut corn.

with that said, the OP's dish looks great. i'd eat it, for sure.