Recipe - Corn Maque Choux

4 tablespoon Unsalted butter
One fourth cup Veg. oil
7 cup Fresh corn cut off of the
cob or frozen corn or
even canned
1 cup Very finely chopped onions
One fourth cup Sugar
1 teaspoon White pepper
One half teaspoon Salt
One half teaspoon Ground red pepper
preferably cayenne
2 One fourth Cups, in all, chicken stock
(or beef or pork stock can
be used according to what
you like)
4 tablespoon Margarine
1 cup Evaporated milk, in all
2 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 1214 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@OCHSNER.ORG