Name: Corn Maque Choux Serves: 8-10 My son, Tom, makes this for his kids. It's Travis' favorite. Tom found it in Paul Prudomme's cookbook. That was after he ate in Paul's New Orleans Restaurant. He says it's worth the time standing in line. Ingredients: 1/4 pound (1 stick butter) 7 cups fresh corn cut off the cob (or frozen corn kernels) 1 cup chopped onions 1 cup chopped green bell peppers 1 cup chicken stock 2 tsp paprika 1 1/2 tsp salt 1 tsp cayenne pepper 1 tsp black pepper 1 large bay leaf 1 tomato, chopped 2 egg yolks, beaten 1/4 sugar In a heavy, cast iron saucepan or large Dutch Oven, combine the butter, corn, onions, bell peppers, 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 scraping the bottom occasionally. Stir well, and cover pan and cook for 4 minutes without stirring. Remove cover and stir and scrape bottom well; continue cooking uncovered for about 5 minutes, stirring and scraping only after a thin brown crust develops and starts sticking on the pan bottom (it can be easily scraped off); then scrape well. NOTE: If you corn is not fresh it may not give off enough starch to form much of a crust. Remove and discard the bay leaf. Continue cooking over medium-high heat until the mixture is fairly dry or is sticking excessively, about 12 minutes, stirring and scraping the bottom as necessary. Stir in chopped tomato, reduce heat to very low. In a small bowl, stir together the egg yolks and milk until very frothy, then gradually add the mixture to the corn, stirring to prevent the eggs from scrambling. Increase heat to high and bring to a boil, stirring and scraping the pan bottom occasionally. Now stir in the sugar, cover pan, reduce heat to medium low and cook until flavors marry and corn is cooked, about 20 minutes more, stirring and scraping only enough to make sure mixture does not scorch, and then scraping bottom clean. Reduce heat if sticking becomes excessive. Remove from heat and serve immediately.