Makes 10 to 12 Side-Dish Servings

4 tablespoons unsalted butter
¼ cup vegetable oil
7 cups fresh corn kernels (about 14 ears)
1 cup very finely chopped onions
¼ cup sugar
2 teaspoons Chef Paul Prudhomme's Vegetable Magic®
2¼ cup vegetable stock or frozen corn kernels
4 tablespoons margarine
1 cup evaporated milk, in all
2 eggs

In a large skillet, preferably nonstick, combine the butter and oil with the corn, onions, sugar, and Vegetable Magic. Cook over high heat until the corn is tender and a crust starts to form on the bottom of the skillet, about 12 to 14 minutes, stirring occasionally, then stirring more as the mixture starts sticking. Gradually stir in 1 cup of the stock, scraping the bottom of the skillet to remove the crust as you stir. Continue cooking for 5 minutes, stirring occasionally. Add the margarine, stir until melted, and cook about 5 minutes, stirring frequently and scraping the skillet as needed. Reduce the heat to low and cook about 10 minutes, stirring occasionally, then add ¼ cup additional stock and cook about 15 minutes, stirring fairly frequently. Add the remaining 1 cup of stock and cook about 10 minutes, stirring occasionally. Stir in ½ cup of the milk and continue cooking until most of the liquid is absorbed, about 5 minutes, stirring occasionally. Remove from the heat. Combine the eggs and the remaining ½ cup milk in a bowl and beat with a whisk until very frothy, about 1 minute. Add this mixture to the corn, stirring well. The heat from the corn will cook the eggs just enough to give this dish, frothy texture. Serve immediately.

Copyright © 1995 by Paul Prudhomme