This fabulous recipe from Louisiana Cookin’ is another great way to enjoy the best of the season.
This corn was some of the most delicious I have ever made at home. Really. And it was so easy! This is now my go-to corn prep, and maybe you should make it yours.
The classic South Louisiana dish, Macque Choux, dressed up with Louisiana crawfish!
While this corn preparation is common to the streets of Mexico, this recipe is adapted from Chef Rene Ortiz’s preparation at La Condesa in Austin, Texas. If possible, use the freshest, local corn you can find. Once corn is picked, its sugars begin to be converted to starch, reducing its sweetness. Skewering the corn with 2 wooden skewers will make the hot corn easier to handle as you coat it with mayonnaise, cheese, and chile.