I love corn...when I'm making Maque Choux, I always use real cream and put some good ole Steens Cane syrup in it.
Dang, I need to get your recipe. Sounds like a big change from what I'm doing and I have to believe yours is off the hook.
Saute onions, garlic, bell peppers in some vegetable oil...add corn...add about a cup of heavy cream some Steens cane syrup and season with something like Toneys all to taste. at the end I add green onions when I'm finished cooking. I try to make as much as I need for that day only because the salt from the Toneys eventually draws water out of the corn kernels and they shrink up and become all indented looking. This happens overnight or if you cook the corn too much. I basically saute the onions and garlic till the onions become clear, add the bell peppers separately add the corn and cook it only long enough to warm it...because over cooking it makes the corn shrivel up and the bell peppers lose their color.
Other than the cream and syrup I'm pretty much on the same page. I like to add a little tomato sauce and diced hot rotel. How much Steen syrup? I make maque choux and freeze it into serving sizes of 2, 4, 6, etc. I also put a couple of bigger containers for a couple of corn soups.
I often eat sweet corn.The taste is awesome of sweet corns. I just want to say that this is such a great information abut food. I really like this post. Keep it up.
Well since you registered just to comment in an thread about corn, I have a great tip for you. After you cut the corn, freeze the cobs. Once a week (preferably on Fridays) take one cob out of the freezer, shove it up ur ass, and yell, "Noootch!"
