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OTIS2
LSU Fan
NoLA
Member since Jul 2008
44857 posts
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Maque Choux With Fresh Corn Question
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?


Yat27
New Orleans Saints Fan
Austin
Member since Nov 2010
7105 posts

re: Maque Choux With Fresh Corn Question
I prefer a firm texture for corn in pretty much all dishes.


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hungryone
LSU Fan
river parishes
Member since Sep 2010
11194 posts

re: Maque Choux With Fresh Corn Question
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.


OTIS2
LSU Fan
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Member since Jul 2008
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re: Maque Choux With Fresh Corn Question
That would be a good method. Layered.


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LSUrme
LSU Fan
CTC
Member since Oct 2005
4197 posts

re: Maque Choux With Fresh Corn Question
Personally cook it down with the ultimate option being corn leftover from a seafood boil.


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Speckhound
Baton Rouge
Member since Mar 2020
25 posts

re: Maque Choux With Fresh Corn Question


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dirtsandwich
Alabama Fan
AL
Member since May 2016
2208 posts

re: Maque Choux With Fresh Corn Question
I like it blanched or fresh. Or left over from a boil. If it’s good corn, I will pretty much eat it.


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TigerstuckinMS
LSU Fan
Member since Nov 2005
26812 posts

re: Maque Choux With Fresh Corn Question
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.
This post was edited on 7/6 at 7:55 pm


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