Fresh Corn Maque Choux
|Red peppers||2 Medium, halved lengthwise|
|Ears of corn||6|
|Butter/Margarine||2 Tablespoon, divided|
|Vegetable oil||2 Tablespoon|
|Onion||1 Small, finely chopped|
|Pepper sauce||1⁄2 Teaspoon|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Heavy cream||1⁄3 Cup (5.33 tbs)|
|Egg||1 , lightly beaten|
In large saucepan over 1 inch boiling water steam pepper halves 8 minutes or until crisp-tender.
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.