Instructions: Cut corn kernels from cobs, scraping to remove milk.

Melt butter in a large skillet over medium-high heat; add corn, bell peppers, and onion; saute 8 minutes or until corn is almost tender. Stir in flour, sugar, salt, and pepper. Gradually add cream, and cook, stirring constantly, 5 minutes or until slightly thickened. Cover and chill 30 minutes.

Roll puff pastry to an 11 1/2- by 10 1/2-inch rectangle on a lightly floured surface; cut into 32 circles with a 3 1/4-inch round cutter.

Spoon 2 tablespoons corn mixture in center of each pastry circle; fold circles in half, and crimp edges with a fork to seal. Place on an ungreased baking sheet.

Stir together egg yolk and 2 tablespoons water; brush over pastry.

Bake at 450 degrees for 10 to 15 minutes or until pastry is golden. Serve pies with Tomato-Basil Sauce.

This recipe yields 6 to 8 servings.

Comments: Maque choux is a classic Cajun vegetable dish similar to succotash.

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