Fresh corn maque choux

Yield: 4 Servings

Measure Ingredient
2 mediums Red peppers; halved crosswise
6 \N Ears fresh corn
2 tablespoons Butter or margarine; divided
2 tablespoons Vegetable oil
1 small Onion; finely chopped
1 tablespoon Sugar
½ teaspoon TABASCO pepper sauce
½ cup Chicken broth
⅓ cup Heavy cream
1 \N Egg; lightly beaten

In skillet, steam pepper halves over 1-inch water 8 minutes or until crisp-tender. Drain; reserve.

With knife, cut kernels off corn cobs (you should have about 2½ cups).

In skillet, heat 1 tablespoon butter with oil. Add corn, onion, sugar and TABASCO sauce. Cook until corn is almost tender and starts to form crust on bottom of pan. Gradually stir in ½ cup broth, scraping up bits on bottom of pan. Stir in remaining 1 tablespoon butter and cream. Cook 5 minutes longer, stirring frequently, until most of liquid evaporates. Remove skillet from heat.

Add egg; stir 1 minute or until egg is cooked. Serve in red pepper shells.

Busted by Karen Sonnessa <ksonness@...> Recipe by: Tabasco Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Apr 16, 1998

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