Corn Macque Choux

3 tablespoons butter
3 tablespoons olive oil
4 cups corn kernels (4 – 6 fresh ears or frozen kernels)
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 bell pepper, finely chopped
1/2 cup green onion tops, chopped
1 teaspoon sea salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 teaspoon sweet paprika
1 cup low sodium chicken or vegetable stock
1 tablespoon butter
2 eggs, lightly beaten
1 cup milk
2 tablespoons sugar

Melt 3 tablespoons butter and the olive oil in a skillet over medium heat.
Add the corn, onion, bell pepper, and green onion, stirring just enough to keep the vegetables from burning.
Sauté until the onion is limp and transparent.
Add the garlic and sauté a minute more, stirring to keep the garlic from burning.
Add the seasonings, stirring to combine.
Reduce the heat to very low; add the stock and simmer until the liquid had almost evaporated, stirring often.
Stir in the remaining 1 tablespoon of butter until melted.

In a bowl, whisk the beaten egg and the milk together until frothy.
Gradually add the egg mixture to the corn mixture, stirring briskly to keep the eggs from scrambling.
Add sugar, stir and increase heat to medium high and bring mixture to a boil.
Reduce heat back to low, cover pan and cook for 10 – 15 minutes, stirring and scraping the bottom of the pan occasionally to keep mixture from scorching.

Remove from heat and transfer to a warmed serving bowl.
Sprinkle with a little extra paprika and green onion tops, if you wish. Serve while hot.

Serves 6.