4 to 6.
Just as every Cajun believes that his roux is the only roux, so he believes that his maquechoux is the only choux. All agree, however, that you must begin with fresh corn kernels. Some make a kind of succotash, cooking the mixture quickly in butter and milk. Others smother it with slow cooking and heavy cream. Prudhomme likes to thicken his sauce with evaporated milk and beat in an egg for “a rich frothy texture.” I don’t claim to have made a true choux here, but it is