This thick and creamy version of Maque Choux features corn, onion, red bell pepper, hot pepper sauce, heavy cream and egg.
2 medium red bell peppers, halved crosswise
6 ears fresh corn or 2 1/2 cups thawed frozen corn kernels
2 tablespoons butter or margarine - divided use
2 tablespoons vegetable oil
1 small onion, finely chopped
1 tablespoon granulated sugar
1/2 teaspoon hot pepper sauce
1/2 cup chicken broth
1/3 cup heavy cream
1 large egg, lightly beaten
- In skillet, steam pepper halves over 1-inch water 8 minutes or until crisp-tender. Drain and set aside.
- With knife, cut kernels off corn cobs.
- In skillet, heat 1 tablespoon butter with oil. Add corn, onion, sugar and hot pepper sauce. Cook until corn is almost tender.
- Gradually stir in 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; stirring 1 minute or until egg is cooked.
- Spoon corn mixture into red pepper shells and serve.
Makes 4 servings.