Cajun & Creole : Fresh Corn Maque Choux

• 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 Original TABASCO® brand Pepper 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.