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Fresh Corn Maque Choux

American.foodie's picture
Fresh corn Maque Choux is a creamy and soothing corn stew made with added red peppers. Cooked in a sauce pan with a chicken broth and cream base, the Maque Choux has egg in it. Flavored with a dash of tabasco and seasoned to taste, the fresh corn maque choux can be served as a side in meals.
Ingredients
  Red peppers 2 Medium, halved lengthwise
  Ears of corn 6
  Butter/Margarine 2 Tablespoon, divided
  Vegetable oil 2 Tablespoon
  Onion 1 Small, finely chopped
  Sugar 1 Tablespoon
  Pepper sauce 1⁄2 Teaspoon
  Chicken broth 1⁄2 Cup (8 tbs)
  Heavy cream 1⁄3 Cup (5.33 tbs)
  Egg 1 , lightly beaten
Directions

In large saucepan over 1 inch boiling water steam pepper halves 8 minutes or until crisp-tender.
Drain; reserve.
With knife, cut kernels off corn cobs.
In medium skillet heat 1 tablespoon butter with oil.
Add corn, onion, sugar and Tabasco sauce.
Cook until corn is almost tender and starts to form a crust on bottom of pan.
Gradually stir in broth, scraping up bits on bottom of pan.
Stir in remaining 1 tablespoon butter and cream.
Cook 5 minutes longer or until almost all liquid evaporates; stir frequently.
Remove skillet from heat.
Add egg; stir 1 minute or until egg is cooked.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Stewed
Ingredient: 
Vegetable

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