Fresh Corn Maque Choux

Title:
Fresh Corn Maque Choux

Yield:
4 Servings

Categories:
Tabasco




Ingredients:





     2 md Red peppers; halved


          -crosswise


     6    Ears fresh corn


     2 tb Butter or margarine; divided


     2 tb Vegetable oil


     1 sm Onion; finely chopped


     1 tb Sugar


   1/2 ts TABASCO pepper sauce


   1/2 c  Chicken broth


   1/3 c  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 


 


 Recipe by: Tabasco www.tabasco.com


 


 Posted to MC-Recipe Digest by "Karen Sonnessa" 


 on Apr 16, 1998