Ingredients

• 8 tablespoons Butter (divided (4 + 4))
• 0.25 cup Vegetable oil
• 7 cups Corn , fresh
• 1 cup Onion , diced
• 0.25 cup Sugar
• 1 teaspoon White pepper
• 0.5 teaspoon Salt
• 0.5 teaspoon Cayenne pepper
• 2.25 cups Chicken stock (divided)
• 1 cup Evaporated milk (divided)
• 2 Eggs

Instructions

1. In a large skillet, melt 4 tablespoons butter with oil over medium heat
2. Add corn, onions, sugar, white pepper, salt, and cayenne pepper
3. Cook over high heat for about 12-14 minutes, stirring often
4. Add 1 cup of the chicken stock, making sure to scrape the bottom to get the browned bits. Cook for about 5 minutes
5. Add the remaining 4 tablespoons of butter, stirring constantly until melted. Cook for another 5 minutes
6. Reduce heat to low and cook for an additional 10 minutes
7. Add 1/4 cup of the stock and cook for 15 minutes, stirring regularly
8. Add the remaining 1 cup of stock and cook for 10 minutes
9. Stir in 1/2 cup of the evaporated milk and cook until the liquid is absorbed, about 5 minutes
10. Remove from the heat
11. In a bowl, combine the remaining 1/2 cup milk and eggs. Beat for about 1 minute or until frothy
12. Add the egg mixture to the corn and stir well