A staple of Creole cuisine and a wonderful flavor accompaniment to any plate, corn maque choux is easy to make and well worth it.
Cut the corn from the cob. Hold the cob in a work bowl or pot large enough to hold lots of corn. Place the edge of the knife blade near the tip of the corn and, cautiously, press forward and down in short motions as you slice the corn from the cob. Get as close as you can to the cob to get as much of the kernel of corn. If you strike the cob, just pull back a bit and continue.
Once all the corn is removed from the cob, use the back of the knife and, in the same pan or bowl, scrape the cob to remove all the creamy starchy goodness. That is what helps make the dish creamy when it is done and a delight to eat
If you used the pot for the cutting of the corn, remove the corn to another container, wash the pot and put it to heat on the stove. When it is hot, add the oil or bacon fat. Then add the onions, peppers and celery. Allow to cook until the onions start to turn translucent, but not start to brown. Add the corn, the corn squeezings and the sugar. Stirring often, allow this to come to a boil.
Add the tomatoes, corn meal and cream. Bring to a boil, reduce to a simmer, cover and cook 1 hour.
Check in the first 15 minutes often to make sure the corn isn’t sticking or burning. Just before serving, add the spices. Enjoy.