Fresh Corn Maque Choux

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* Exported from MasterCook *

 

Fresh Corn Maque Choux

 

Recipe By : Tabasco www.tabasco.com

Serving Size : 4 Preparation Time :0:00

Categories : Tabasco

 

Amount Measure Ingredient -- Preparation Method

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2 medium red peppers -- halved crosswise

6 ears fresh corn

2 tablespoons butter or margarine -- divided

2 tablespoons vegetable oil

1 small onion -- finely chopped

1 tablespoon sugar

1/2 teaspoon TABASCO pepper sauce

1/2 cup chicken broth (or vegetable broth)

1/3 cup heavy cream

1 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 2 1/2 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 1/2 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

 

 

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