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Macque Choux (Cajun fried corn)

MyCookbook Recipe Database
MyCookbook Member: Motta
Recipe Category: Side Dish
Recipe Preparation Level: easy
    This a recipe from a good friend of mine who is the Chief of the Chitimacha Native American tribe deep in the bayous of Louisiana. This is as cajun as it gets!

    Recipe by Al LeBlanc, Chitimacha

    12 ears Fresh Sweet Corn
    3 Medium Onions
    Cup vegetable oil
    Black pepper and salt

    Clean corn thoroughly. Cut corn off Cob using the "Macque Choux" method:

    *Using a sharp knife, cut the first layer of corn about 1/8" (just taking the tops). Cut a second layer, getting very near the cob (not into it). Next, back-scrape the cob using your knife to extract the rest of the pulp and milk. Note: Remember, the cut of the corn is directly proportionate to the quality of the Macque Choux.

    Cut the onions very fine, by peeling, halving, slicing in 1/8" slices with the grain, and finally 1/8" across the grain, forming 1/8" dices. This is not so critical as the corn but try to keep it small. Mix the onions and corn thoroughly in a large bowl, seasoning with salt and black pepper to taste.

    In a large black iron skillet or dutch oven: Heat the oil to frying heat. Add corn and onions all at once. You must cook this on a medium fire and keep well stirred for the next 45 minutes. It will brown to a nice golden brown and take on a slightly nutty consistency. It will have a naturally sweet consistency. If it does not, then you can use a tablespoon or so of brown sugar to get it there. You may also want to add a bit of cream (canned evaporated milk) to give it a more creamy consistency. Enjoy

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