Fresh Corn Maque Choux

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  • 2 medium-size red bell peppers, halved and seeded
  • 6 ears fresh corn
  • 2 tablespoons butter or margarine, divided
  • 2 tablespoons vegetable oil
  • 1 small onion, finely chopped
  • 1 tablespoon sugar
  • 1/2 teaspoon TABASCO® brand Original Red Sauce
  • 1/2 cup chicken broth
  • 1/3 cup heavy cream
  • 1 egg, lightly beaten


Steam pepper halves over 1-inch of boiling water for 8 minutes or until crisp-tender. Drain and set aside. Cut corn kernels off cobs; there should be about 2 1/2 cups.

Heat 1 tablespoon of the butter and oil in a skillet over medium heat. Add corn, onion, sugar, and TABASCO® Sauce. Cook until corn is almost tender and starts to form a crust on bottom of pan.

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 and stir 1 minute or until egg is cooked. Spoon into red pepper shells and serve.

Makes 4 servings.

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