Cajun Corn Maque Choux (Mock Shoe) - cooking recipe

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

Preparation

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.