Fresh Corn Maque Choux

Recipe Ingredients

2		Red peppers - halved crosswise (medium)
6		Fresh ears of corn
2 tablespoons	30ml	Butter or margarine - divided
2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	Onion - finely chopped (small)
1 tablespoon	15ml	Sugar
1/2 teaspoon	2.5ml	Tabasco pepper sauce
1/2 cup	118ml	Chicken broth
1/3 cup	78ml	Heavy cream
1		Egg - lightly beaten

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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