The Maque Choux has bacon in it, as well as onion, red bell pepper, and cream with thinly sliced shallot at the end and it was VERY much like creamed corn to me...better actually. All you'd have to do is sub out the bacon. I hunted for years a recipe to match my GrandMIL's and sooo many were too heavy on the cream taste...until this one. I guess since she put bacon grease in nearly everything, that would be why this comes closest!
It's in the Drunken Pork Kebob thread, but I thought I'd add it here in case you're interested. Then you won't have to hunt it.
* Exported from MasterCook *
Maque Choux
Recipe By :Erin
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 slices thick-sliced bacon -- diced
3/4 cup red bell pepper -- diced
1/2 cup onion -- diced
1/4 cup dry sherry
4 cups fresh corn kernels
1 cup heavy cream
1 teaspoon Tabasco sauce
salt and pepper -- to taste
1/2 cup scallions -- thinly sliced
Saute bacon in a large saute pan over medium heat until crisp; pou off all but 1 T. drippings.
Add bell pepper and onion and cook until soft, 5 minutes.
Deglaze with sherry until nearly evaporated, scraping up bits from bottom of pan. Stir in corn, cream, and Tabasco and simmer until
thickened, 3-4 minutes. Season with salt and pepper, then stir in scallions.
Source:
"Recipe By :C@H Cusine Tonight Grilling Page 54-55"