Cajun Cream Corn

Courtesy of Retired Firefighter Mark Walkley, Station 7

Ingredients:

• 4 lb. corn
• 4 cups chopped onions
• 1 cup sugar
• 1 ½ teaspoons white pepper
• 1 teaspoon red pepper
• 2 teaspoon salt
• 2 cups chicken stock
• 1 can evaporated milk
• 2 eggs

Preparation:

1. In a large skillet, fry the corn, chopped onions, sugar, white pepper, red pepper, and salt until the corn is tender.
2. Stir occasionally.
3. Stir in 1 cup chicken stock.
4. Cook 15 minutes.
5. Add the rest of the chicken stock.
6. Cook awhile.
7. Stir in half the evaporated milk.
8. Cook until most of the liquid is absorbed.
9. Whip the remaining milk and 2 eggs.
10. Add to the corn stirring.
11. Serve.

   Portland Fire & Rescue 

   We Respond: Always Ready, Always There

   December 22, 2010 

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