Corn Casserole

from the kitchen of Chef Paul Prudhomme

Makes 10 to 12 side-dish servings

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

In a large skillet, preferably nonstick, combine the butter and oil with the corn, onions, sugar, and Magic Seasoning Blend® .  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.  For color, just before serving, add 1 cup chopped fresh tomatoes and ½ cup chopped fresh scallions or green onions or spring onions.  Serve warm.

Copyright © 1995 by Paul Prudhomme