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 smaller 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.

Darraghcastillo@icloud.com