Macque Choux

*Using a sharp knife, cut the first layer of corn about 1/8” (just taking the tops). Cut a second layer, getting vary 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!