Cajun Corn Maque Choux (Mock Shoe) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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We fell in love with this delicious corn when we were introduced to it by our good Marine Corps friends in Lafayette, Louisiana while attending a reception. After many disappointing recipes, this is the one I rely on. No one is disappointed when they try this! Ingredients:
6 ears fresh corn or 2 1/2 cups frozen corn, thawed |
2 tablespoons butter, divided |
2 tablespoons canola oil |
1 small onion, minced |
2 tablespoons sugar |
1/2-3/4 teaspoon tabasco sauce |
1/2 cup chicken broth |
1/3 cup heavy cream |
1 egg, lightly beaten |
Directions:
1. With sharp knife, cut kernels off corn cobs, if using fresh corn.
2. In medium skillet heat 1 tablespoon butter with the oil.
3. Add corn, onion, sugar and Tabasco sauce.
4. Cook until corn is almost tender and starts to form a crust on bottom of pan.
5. Gradually stir in broth, scraping up bits on bottom of pan.
6. Stir in remaining 1 tablespoon butter and the cream.
7. Cook for 5 minutes longer or until almost all liquid evaporates; stir frequently.
8. Remove skillet from heat.
9. Add beaten egg; stir one minute or until egg is cooked.
10. Serve with additional Tabasco sauce.
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