Corn maque choux

Yield: 12 Servings

Measure Ingredient
4 tablespoons Unsalted butter
¼ cup Veg. oil
7 cups Fresh corn cut off of the cob or frozen corn - or even canned
1 cup Very finely chopped onions
¼ cup Sugar
1 teaspoon White pepper
½ teaspoon Salt
½ teaspoon Ground red pepper - preferably cayenne
2¼ \N Cups, in all, chicken stock (or beef or pork stock can be used according to what you like)
4 tablespoons Margarine
1 cup Evaporated milk, in all
2 \N Eggs

NOTE>>> I add 1 cup chopped green pepper, also. It has to have this for us.

In large skillet combine butter and oil with corn, onions, sugar, white pepper, salt and red pepper. Cook over high heat until corn is tender and starch begins to form a crust on the pan bottom, about 12-14 mins, stirring occasionally, and stirring more as mixture starts sticking. Gradually stir in 1 cup of the stock, scraping the pan bottom to remove crust as you stir.

Continue cooking 5 mins, stirring occasionally. Add the margarine, stir until melted and cook about 5 mins, stirring frequently and scraping pan bottom as needed. Reduce heat to low and cook about 10 mins, stirring occasionally, then add 1 / 4 cup additional stock and cook another 15 mins, stirring fairly frequently. Add the remaining 1 cup stock and cook about 10 mins, stirring occasionally. Stir in 1 / 2 cup of the milk and continue cooking until most of the liquid is absorbed, about 5 mins, stirring occasionally. remove from heat In a bowl combine the eggs and remaining 1 / 2 cup milk; beat with metal whisk until very frothy, about 1 minute. Add to the corn, stirring well.

Serve immediately.

Posted to FOODWINE Digest 20 November 96 Date: Thu, 21 Nov 1996 10:38:00 -0600 From: ALICIA GOLDMAN <ATRIUM.SURGERYPO.AGOLDMAN@...>

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