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Cajun Corn Maque Choux (Mock Shoe)

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“We fell in love with this delicious corn when we were introduced to it by our good Marine Corps friends in Lafayette, Louisiana while attending a reception. After many disappointing recipes, this is the one I rely on. No one is disappointed when they try this!”

Ingredients Nutrition


  1. With sharp knife, cut kernels off corn cobs, if using fresh corn.
  2. In medium skillet heat 1 tablespoon butter with the oil.
  3. Add corn, onion, sugar and Tabasco sauce.
  4. Cook until corn is almost tender and starts to form a crust on bottom of pan.
  5. Gradually stir in broth, scraping up bits on bottom of pan.
  6. Stir in remaining 1 tablespoon butter and the cream.
  7. Cook for 5 minutes longer or until almost all liquid evaporates; stir frequently.
  8. Remove skillet from heat.
  9. Add beaten egg; stir one minute or until egg is cooked.
  10. Serve with additional Tabasco sauce.

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