Рецепт Corn Maque Choux
by Global Cookbook

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	Порций: 12

Ингредиенты

4 Tbsp. Unsalted butter
1/4 c. Veg. oil
7 c. Fresh corn cut off of the cob or possibly frzn corn - or possibly even canned
1 c. Very finely minced onions
1/4 c. Sugar
1 tsp White pepper

1/2 tsp Salt
1/2 tsp Grnd red pepper - preferably cayenne
2 1/4 c. , in all, chicken stock (or possibly beef or possibly pork stock can be used according to what you like)
4 Tbsp. Margarine
1 c. Evaporated lowfat milk, in all
2 x Large eggs

NOTE))) I add in 1 c. minced 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 till corn is tender and starch begins to create a crust on the pan bottom, about 12-14 mins, stirring occasionally, and stirring more as mix starts sticking. Gradually stir in 1 c. of the stock, scraping the pan bottom to remove crust as you stir.
Continue cooking 5 mins, stirring occasionally. Add in the margarine, stir till 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 in 1 / 4 c. additional stock and cook another 15 mins, stirring fairly frequently. Add in the remaining 1 c. stock and cook about 10 mins, stirring occasionally. Stir in 1 / 2 c. of the lowfat milk and continue cooking till most of the liquid is absorbed, about 5 mins, stirring occasionally. remove from heat
In a bowl combine the Large eggs and remaining 1 / 2 c. lowfat milk; beat with metal whisk till very frothy, about 1 minute. Add in to the corn, stirring well.
Serve immediately.