Corn Maque Choux

When I first saw this recipe in Paul Prudhomme's cookbook, I was intrigued by it immediately because it did not occur to me to actually brown the corn to caramelize. Corn goes from non sweet to sweet - what magic! And I was also intrigued by his use of evaporated milk and eggs in the end. I've made this recipe many times and each time I make this, I am amazed by the transformation corn goes through. I've adapted the use of eggs and evaporated milk in other recipes and eggs used this way bring out the richness of many dishes. This dish is not for the diet conscious. It may look like lots of steps, but once you begin this recipe, you will find that most of the steps are stirring.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 4  tablespoons butter
• 1⁄4 cup  oil
• 7  cups frozen corn
• 1  cup  finely chopped onion
• 1⁄4 cup sugar
• 1  teaspoon pepper
• 1⁄2 teaspoon salt
• 1⁄4-1⁄2 teaspoon cayenne
• 2 1⁄4 cups  chicken stock (I use canned stock)
• 4  tablespoons butter
• 1  cup evaporated milk
• 2  eggs

Directions

1. Using high heat combine 4 T butter, oil, onions, sugar, pepper, salt, cayenne, and corn in a large skillet or frying pan. Cook until corn is tender and starch forms a crust on the pan bottom, about 14 to 16 minutes. Stir occasionally and stir more as it starts to stick.
2. Gradually add 1 C of the stock, scraping the pan bottom and continue cooking 5 minutes, stirring occasionally.
3. Add 4 T butter and stir. Cook 5 minutes, stirring frequently and scraping pan bottom.
4. Reduce heat to low and cook 8-10 minutes, stirring once or twice. Add 1/4 C stock and cook 15 minutes, stirring frequently. Add the remaining 1 C stock and cook 10 minutes, stirring occasionally.
5. Stir in 1/2 C evaporated milk and continue to cook and stir until most of the liquid is absorbed, about 3-5 minutes. Remove from heat.
6. In a bowl, combine eggs and the remaining 1/2 C evaporated milk. Beat until frothy. Stir into the corn and serve. Heat from the corn will cook the eggs, but will not curdle.