Maque Choux (Cajun Corn Succotash)
The name "Maque Choux" is thought to be an interpretative term by the Cajun French of a Native American corn side dish. Extremely popular in Southern Louisiana, this succotash involves onion, bell pepper and celery (know as the "Cajun Holy Trinity"), then corn kernels, cream and Cajun spice. Heather Tolmie, instructor at Culinary Underground shows how to "milk the corn" and get all of the kernels from the cob using the blunt side of your knife. Heather adds a healthy kick of hot sauce at the end -- but tailor the heat to your level of tolerance!
Crumble dry bay leaves to release their natural oils
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