Makes 10 to 12 Side-Dish Servings

4 tablespoons unsalted butter
cup vegetable oil
7 cups fresh corn kernels (about 14 ears)
1 cup very finely chopped onions
cup sugar
2 teaspoons Chef Paul Prudhomme's Vegetable Magic
2 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 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 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 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