In
fall I loved the aroma of Indian corn pudding at Luby’s and ears roasting in
pits. From cobs at picnics and paprika-dusted corn right out of the can to
candy corn, I love it.
Charlene
Fortenberry of Port Neches asked if maque choux has a creamy texture and I
recall that as my memory. I began an informal poll and several Southeast Texans
are saying cream, though my mom pointed out the bowls of my memories are based
on the creamed corn that my grandfather grew up with, but more spiced, thanks
to my Breaux Bridge-born grandmother.
Foretenberry’s
maque choux memories are of no cream, though she says cream makes so many
things better.
Donna
Roberts read the column and ventured into other corn scenarios. She says in her
family, a few corn silk strands went into the pot for flavor.
She
also introduced me to Carroll Duhon of Port Acres, who is growing his own
popcorn. I left with little bags full of
yellow and caramel varieties and they came out of my air popper
amazingly crisp and flavorful. The caramel variety was smallare and harder. I
can’t say I detected a caramel flavor, but the corn notes were all there.
My
tip: Dress your popcorn in olive oil and red or black pepper for a switch from
butter and salt.
Now
about the maque choux research… Maybe we should all go to New Orleans and taste
what we find there.
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