For Brian and Rachel
Corn Maque Choux
from The Prudhomme Family Cookbook
1 stick unsalted butter
7 cups fresh corn cut off the cobb (that's about 17 8" ears) or frozen corn (I use this)
1 cup finely chopped onions
1 cup finely chopped green bell pepper
1 cup chicken stock
2 teaspoons paprika
1 1/2 teaspoons salt
1 teaspoon ground red pepper
1 teaspoon ground black pepper
1 large bay leaf
2 egg yolks beaten
1 cup milk
1/4 cup sugar.
In a heavy 5 1/2 quart saucepan or dutch oven, combine the butter, corn, onions, bell pepper, stock, paprika, salt, red and black pepper, and bay leaf. Place over high heat and cook until butter is melted and liquid comes to a boil, stirring and scrapping the pan bottom occasionally.
Stir well, then cover pan, and cook about 4 minutes without stirring. Remove cover and stir and scrape pan bottom well. continue cooking uncovered about 5 minutes, stirring and scraping only after a very thin brown crust develops and starts sticking on the pan bottom, then scrape well. (with frozen corn the crust is hard to develop. I rarely get it.)
Remove bay leaf. continue cooking on high until mixture is fairly dry and sticking excessively (about 12 min) stirring and scraping as needed. reduce heat to very low.
In a small bowl, stir the milk and yolks together until frothy, then immediately gradually add the mixture to the corn. Stir briskly so the eggs won't scramble. Afterward, increase the heat back up to high and bring mixture back to a boil. stir and scrape occasionally.
Now stir in the sugar, cover the pan, reduce heat to medium low and cook until the flavors marry and the corn is cooked(about 20 mins). Stir and scrape only enough to make sure the mixture doesn't scorch.
remove from heat and enjoy!
from The Prudhomme Family Cookbook
1 stick unsalted butter
7 cups fresh corn cut off the cobb (that's about 17 8" ears) or frozen corn (I use this)
1 cup finely chopped onions
1 cup finely chopped green bell pepper
1 cup chicken stock
2 teaspoons paprika
1 1/2 teaspoons salt
1 teaspoon ground red pepper
1 teaspoon ground black pepper
1 large bay leaf
2 egg yolks beaten
1 cup milk
1/4 cup sugar.
In a heavy 5 1/2 quart saucepan or dutch oven, combine the butter, corn, onions, bell pepper, stock, paprika, salt, red and black pepper, and bay leaf. Place over high heat and cook until butter is melted and liquid comes to a boil, stirring and scrapping the pan bottom occasionally.
Stir well, then cover pan, and cook about 4 minutes without stirring. Remove cover and stir and scrape pan bottom well. continue cooking uncovered about 5 minutes, stirring and scraping only after a very thin brown crust develops and starts sticking on the pan bottom, then scrape well. (with frozen corn the crust is hard to develop. I rarely get it.)
Remove bay leaf. continue cooking on high until mixture is fairly dry and sticking excessively (about 12 min) stirring and scraping as needed. reduce heat to very low.
In a small bowl, stir the milk and yolks together until frothy, then immediately gradually add the mixture to the corn. Stir briskly so the eggs won't scramble. Afterward, increase the heat back up to high and bring mixture back to a boil. stir and scrape occasionally.
Now stir in the sugar, cover the pan, reduce heat to medium low and cook until the flavors marry and the corn is cooked(about 20 mins). Stir and scrape only enough to make sure the mixture doesn't scorch.
remove from heat and enjoy!