When my husband was in Louisiana for a Powerlifting meet, he had a version of this side dish and asked me to find a recipe so I could make it. So, I scoured the internet for recipes and found one that sounded similar to what he had eaten...and I've been fixing it ever since! It is fantastic! It's got a little bit of a kick, which we both like, and it's even good as a leftover. So, here's the recipe:
2 1/2 cups corn
2 Tbsp. butter, divided
2 Tbsp. canola oil
1 small onion, minced
2 Tbsp. sugar
1/2 Tbsp. garlic, minced
1/2 tsp. cayenne pepper
1/2 cup chicken broth
1/3 cup heavy cream
1 egg, lightly beaten
In a medium skillet, heat 1 tablespoon butter with the oil. Add corn, onion, sugar, garlic, and cayenne pepper. Cook until corn is almost tender and starts to form a crust on bottom of pan*. Gradually stir in broth, scraping up bits on bottom of pan. Stir in remaining 1 tablespoon butter and the cream. Cook until almost all the liquid evaporates; stir frequently. Remove skillet from heat. Add beaten egg; stir one minute or until egg is cooked.
Note: Feel free to substitute the small onion for dried minced onion (I use about 1/4 cup) or even onion powder (about 2 teaspoons), whatever you have on hand.
*The crust is only likely to occur if you use a cast iron skillet. If you use a non-stick or stainless steel skillet (like I do), you won't get a crust on the bottom. Don't worry, it's just as good without it! :)
I make this every year for Easter, Thanksgiving, Christmas, and just about any other time we want corn, and we aren't using corn-on-the-cob. I hope you enjoy this as much as my husband and I!! Let me know how it turns out for you.