Cajun Corn Maque Choux (Mock Shoe)
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 6 ears fresh corn or 2 1/2 cups frozen corn, thawed
- 2 tablespoons butter, divided
- 2 tablespoons canola oil
- 1 small onion, minced
- 2 tablespoons sugar
- 1⁄2 - 3⁄4 teaspoon Tabasco sauce
- 1⁄2 cup chicken broth
- 1⁄3 cup heavy cream
- 1 egg, lightly beaten
directions
- With sharp knife, cut kernels off corn cobs, if using fresh corn.
- In medium skillet heat 1 tablespoon butter with the oil.
- 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 the cream.
- Cook for 5 minutes longer or until almost all liquid evaporates; stir frequently.
- Remove skillet from heat.
- Add beaten egg; stir one minute or until egg is cooked.
- Serve with additional Tabasco sauce.
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RECIPE SUBMITTED BY
NoSpringChicken
United States
The proud wife of one of those legendary Iwo Jima Marines, I am 75 years old, mother of four wonderful children, grandmother of seven perfect grandchildren, grandmother of one "bonus" step-grandson (he is perfect, too)a cancer survivor, a quilter and a collector of cookbooks. My cookbook collection is stabilized at about 350, for I have learned to give an undesirable one to Good Will every time I acquire a new one.