Cajun Corn Maque Choux (Mock Shoe)

1. 1

   With sharp knife, cut kernels off corn cobs, if using fresh corn.

2. 2

   In medium skillet heat 1 tablespoon butter with the oil.

3. 3

   Add corn, onion, sugar and Tabasco sauce.

4. 4

   Cook until corn is almost tender and starts to form a crust on bottom of pan.

5. 5

   Gradually stir in broth, scraping up bits on bottom of pan.

6. 6

   Stir in remaining 1 tablespoon butter and the cream.

7. 7

   Cook for 5 minutes longer or until almost all liquid evaporates; stir frequently.

8. 8

   Remove skillet from heat.

9. 9

   Add beaten egg; stir one minute or until egg is cooked.

10. 10

    Serve with additional Tabasco sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.