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Started By
Message
Maque Choux With Fresh Corn Question
Posted on 7/4/20 at 4:14 pm
Posted on 7/4/20 at 4:14 pm
Do you prefer to cook the corn down to a soft texture or with fresh corn, do you prefer an al dente texture for the corn?
6
Posted on 7/4/20 at 4:27 pm to OTIS2
I prefer a firm texture for corn in pretty much all dishes.
Posted on 7/4/20 at 6:46 pm to OTIS2
I like the corn to still have a little bite, so sometimes I will hold some back and add it near the end of cooking to get both soft caramelized corn as well as snappy fresh corn.
Posted on 7/4/20 at 6:55 pm to hungryone
That would be a good method. Layered. 
Posted on 7/5/20 at 6:49 am to OTIS2
Personally cook it down with the ultimate option being corn leftover from a seafood boil.
Posted on 7/6/20 at 7:49 pm to OTIS2
I like it blanched or fresh. Or left over from a boil. If it’s good corn, I will pretty much eat it.
Posted on 7/6/20 at 7:54 pm to OTIS2
My mom only makes it this time of year with fresh shucked corn. It comes out a lot like thick creamed corn, then right before its time to eat, she adds the crawfish and a few cobs worth of kernels she held back for crunch.
Like that.
Like that.
This post was edited on 7/6/20 at 7:55 pm
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