Name: Fresh Corn Maque Choux
Ingredients: 2 md Red peppers; halved crosswise; 6 Ears fresh corn; 2 tb Butter or margarine; divided; 2 tb Vegetable oil; 1 sm Onion; finely chopped; 1 tb Sugar; 1/2 ts TABASCO pepper sauce; 1/2 c Chicken broth; 1/3 c Heavy cream; 1 Egg; lightly beaten

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy, Eggs		Tabasco	4	Servings

INGREDIENTS

2	md	Red peppers; halved crosswise
6		Ears fresh corn
2	tb	Butter or margarine; divided
2	tb	Vegetable oil
1	sm	Onion; finely chopped
1	tb	Sugar
1/2	ts	TABASCO pepper sauce
1/2	c	Chicken broth
1/3	c	Heavy cream
1		Egg; lightly beaten

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.
Busted by Karen Sonnessa <ksonness@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on Apr 16, 1998

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