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Maque Choux

2 medium red peppers, halved crosswise
6 ears fresh corn or 2 1/2 cups thawed frozen corn kernels
2 tablespoons butter or margarine, divided use
2 tablespoons vegetable oil
1 small onion, finely chopped
1 tablespoon sugar
1/2 teaspoon hot pepper sauce
1/2 cup chicken broth
1/3 cup heavy cream
1 egg, lightly beaten

1. In skillet, steam pepper halves over 1-inch water 8 minutes or until crisp-tender. Drain and set aside.
2. With knife, cut kernels off corn cobs.
3. In skillet, heat 1 tablespoon butter with oil. Add corn, onion, sugar and hot pepper sauce. Cook until corn is almost tender.
4. Gradually stir in broth, scraping up bits on bottom of pan. Stir in remaining 1 tablespoon butter and cream. Cook 5 minutes longer, stirring frequently, until most of liquid evaporates. Remove skillet from heat.
5. Add egg; stirring 1 minute or until egg is cooked.
6. Spoon corn mixture into red pepper shells and serve.

Makes 4 servings.