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Corn Maque
Choux
¼ Cup Sundried
Tomatoes 1 Small Onion
1/3 Cup Heavy Cream
2 ½ Cups Corn
1 T Sugar 1
Egg
2 T Butter (divided) ½
t Tabasco
2 T Vegetable Oil ½
Cup Chicken Broth
1. Heat 1 tablespoon Butter with
Vegetable Oil. Add Corn, Onion, Sugar, and Tabasco.
2. Cook until Corn is almost tender and starts to form crust on
bottom of pan.
3. Stir in Broth, scraping up bits on bottom of pan. Star in remaining
Butter and Cream.
4. Add Sundried Tomatoes and cook 5 minutes longer or until liquid
evaporates.
5. Add Egg, stir 1 minute or until Egg is cooked.
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Proud Members of ISES,
ICA, ICVA
and Indianapolis
Chamber of Commerce
Thomas Caterers of
Distinction
4440 North Keystone Avenue • Indianapolis, IN 46205
(317) 542-8333 • info@thomascaterers.com
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