Enola Prudhomme's Maquechou

Name: Enola Prudhomme's Maquechou
Yield: 8 servings
Cuisine: Cajun
Ingredients: Kernels from 8 ears of corn; ¼ pound butter; 1 large thinly sliced onion; ½ of a green pepper, finely chopped; Salt and black pepper to taste; ¼ teaspoon cayenne; 1 egg yolk; 1 cup milk or less; 1 tablespoon sugar or less

By Marian Burros

Published May 10, 1983

Total Time: 10 minutes
Rating: 4(5)
Comments: Read comments

Featured in: CAJUN COOKING: A TASTE OF THE BAYOU

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo
or to print this recipe.

Ingredients

Yield:8 servings

Kernels from 8 ears of corn
¼ pound butter
1 large thinly sliced onion
½ of a green pepper, finely chopped
Salt and black pepper to taste
¼ teaspoon cayenne
1 egg yolk
1 cup milk or less
1 tablespoon sugar or less

Ingredient Substitution Guide

Preparation

Step 1
Heat butter in large skillet; saute kernels for 2 minutes.
Step 2
Add onion and green pepper and cook over medium-high heat until onion is soft, 5 to 7 minutes. Season with salt, pepper and cayenne.
Step 3
Beat yolk with milk and sugar; add to corn; stir and cook 2 or 3 minutes, until mixture thickens slightly.