Enola Prudhomme's Maquechou

• Kernels from 8 ears of corn
• 1/4 pound butter
• 1 large thinly sliced onion
• 1/2 of a green pepper, finely chopped
• Salt and black pepper to taste
• 1/4 teaspoon cayenne
• 1 egg yolk
• 1 cup milk or less
• 1 tablespoon sugar or less

1. Heat butter in large skillet; saute kernels for 2 minutes.
2. Add onion and green pepper and cook over medium-high heat until onion is soft, 5 to 7 minutes.
3. Season with salt, pepper and cayenne.
4. Beat yolk with milk and sugar; add to corn; stir and cook 2 or 3 minutes, until mixture thickens slightly.

kernels, butter, onion, green pepper, salt, cayenne, egg yolk, milk, sugar

Taken from cooking.nytimes.com/recipes/6230 (may not work)