Corn Maque Choux

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 8
• 4 tablespoons butter
• 1/4 cup oil
• 7 cups frozen corn
• 1 cup finely chopped onion
• 1/4 cup sugar
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1/4-1/2 teaspoon cayenne
• 2 1/4 cups chicken stock (i use canned stock)
• 4 tablespoons butter
• 1 cup evaporated milk
• 2 eggs

Recipe

• 1 using high heat combine 4 t butter, oil, onions, sugar, pepper, salt, cayenne, and corn in a large skillet or frying pan. cook until corn is tender and starch forms a crust on the pan bottom, about 14 to 16 minutes. stir occasionally and stir more as it starts to stick.
• 2 gradually add 1 c of the stock, scraping the pan bottom and continue cooking 5 minutes, stirring occasionally.
• 3 add 4 t butter and stir. cook 5 minutes, stirring frequently and scraping pan bottom.
• 4 reduce heat to low and cook 8-10 minutes, stirring once or twice. add 1/4 c stock and cook 15 minutes, stirring frequently. add the remaining 1 c stock and cook 10 minutes, stirring occasionally.
• 5 stir in 1/2 c evaporated milk and continue to cook and stir until most of the liquid is absorbed, about 3-5 minutes. remove from heat.
• 6 in a bowl, combine eggs and the remaining 1/2 c evaporated milk. beat until frothy. stir into the corn and serve. heat from the corn will cook the eggs, but will not curdle.