Corn Maque Choux
Every Cajun family has its own recipe for Corn Maque Choux; most have fresh tomatoes, but some have other vegetables such as green beans. This dish is often served with rice and gravy.
4 tablespoons unsalted butter
1/4 cup vegetable oil
8 cups fresh corn cut off the cob, or frozen corn kernels (if you absolutely must!)
1 cup very finely chopped onions
1/4 cup sugar
1 teaspoon white pepper
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
2 1/4 cups water
1 teaspoon granular beef or chicken bouillon
4 tablespoons butter
1 cup evaporated milk
3 medium Roma tomatoes, diced
Combine the butter and oil in a large skillet over medium heat; when the butter has melted, add the corn, onions, sugar, white pepper, salt, and cayenne pepper. Turn the heat to high and cook until the corn is tender and starch starts to form a crust on the pan bottom, about 12-14 minutes, stirring occasionally, and stirring more as the mixture starts sticking. Mix the water and bouillon; gradually stir in 1 cup of the mixture, scraping the pan bottom to remove crust as you stir. Continue cooking 5 minutes, stirring occasionally. Add the butter, stir till melted, and cook about 5 minutes, stirring frequently and scraping pan bottom as needed. Reduce heat to low and cook about 10 minutes, stirring occasionally, then add 1/4 cup of the broth and cook an additional 15 minutes, stirring frequently. Add the remaining 1 cup broth and cook about 10 minutes, stirring occasionally. Stir in 1/2 cup of the milk and continue cooking until most of the liquid is absorbed, about 5 minutes, stirring occasionally. Remove from heat.
In a bowl, combine the eggs and remaining 1/2 cup evaporated milk. Beat with a metal whisk until frothy; add to the corn, stirring well. Stir in the fresh tomatoes; serve immediately.