Recipe: Corn Maque Choux
Yield: 12 Servings
4 tb Unsalted butter
1/4 c Veg. oil
7 c Fresh corn cut off of the -- cob or frozen corn - or -- even canned 1 c Very finely chopped onions 1/4 c Sugar 1 ts White pepper
1/2 ts Salt
1/2 ts Ground red pepper -
-- preferably cayenne
2 1/4 Cups, in all, chicken stock
-- (or beef or pork stock -- can -- be used according to what -- you like) 4 tb Margarine 1 c Evaporated milk, in all 2 Eggs
NOTE>>> I add 1 cup chopped green pepper, also. It has to have this for us.
In large skillet combine butter and oil with corn, onions, sugar, white pepper, salt and red pepper. Cook over high heat until corn is tender and starch begins to form a crust on the pan bottom, about 12-14 mins, stirring occasionally, and stirring more as mixture starts sticking. Gradually stir in 1 cup of the stock, scraping the pan bottom to remove crust as you stir. Continue cooking 5 mins, stirring occasionally. Add the margarine, stir until melted and cook about 5 mins, stirring frequently and scraping pan bottom as needed. Reduce heat to low and cook about 10 mins, stirring occasionally, then add 1 / 4 cup additional stock and cook another 15 mins, stirring fairly frequently. Add the remaining 1 cup stock and cook about 10 mins, stirring occasionally. Stir in 1 / 2 cup of the milk and continue cooking until most of the liquid is absorbed, about 5 mins, stirring occasionally. remove from heat
In a bowl combine the eggs and remaining 1 / 2 cup milk; beat with metal whisk until very frothy, about 1 minute. Add to the corn, stirring well. Serve immediately.
Posted to FOODWINE Digest 20 November 96
Date: Thu, 21 Nov 1996 10:38:00 -0600
From: ALICIA GOLDMAN <ATRIUM.SURGERYPO.AGOLDMAN@OCHSNER.ORG>
None yet posted - you can be the first!
(All fields except email are required) [ Comment Policy ]