Recipe - Fresh Corn Maque Choux

2 md Red peppers; halved
crosswise
6 Ears fresh corn
2 tablespoon Butter or margarine; divided
2 tablespoon Vegetable oil
1 small Onion; finely chopped
1 tablespoon Sugar
One half teaspoon TABASCO pepper sauce
One half cup Chicken broth
1/3 cup Heavy cream
1 Egg; lightly beaten

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

With knife, cut kernels off corn cobs (you should have about 2 One half 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 One half 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@suffolk.lib.ny.us

Recipe by: Tabasco www.tabasco.com

Posted to MCRecipe Digest by "Karen Sonnessa" ksonness@suffolk.lib.ny.us
on Apr 16, 1998