Avocados With Creamy Maque Choux

5.00 (4)
⏱ 27 mins 🍽 4 serving(s) 🏷 Corn

This dish features halved avocados filled with a warm and creamy maque choux, a classic corn mixture. The filling combines fresh corn scraped from the cob with sautéed peppers and onion, seasoned with a hint of spice. The creamy butter-enriched corn spills over the seasoned avocado halves. It makes a colourful and flavourful accompaniment, particularly good with fresh fish. The entire recipe takes just 27 minutes to prepare.

Avocados With Creamy Maque Choux

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1/2 red onion, chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 small red bell pepper, seeded and chopped
  • 4 ears fresh corn on the cob, husked
  • 1 dash sugar
  • 1 dash cayenne pepper
  • 1 dash salt
  • 2 tablespoons butter
  • 2 ripe avocados
  • 1 lime, juice of
  • coarse salt

Method

  1. Place a skillet over moderate heat.
  2. Add the olive oil, onion, jalapeno and bell pepper, then saute for 2 or 3 minutes.
  3. Scrape the corn kernels from the cob onto a plate to collect their juices.
  4. Transfer the corn and its juices into the skillet.
  5. Mix the corn thoroughly with the peppers and onions.
  6. Add the sugar, cayenne and salt to season.
  7. Once the mixture begins to bubble, lower the heat to a simmer.
  8. Stir pieces of butter into the corn and let it simmer until creamy, for 5 to 7 minutes.
  9. Halve the avocados lengthwise and take out the pits.
  10. Drizzle lime juice over the avocado flesh to prevent browning and sprinkle with a little coarse salt.
  11. Spoon the maque choux into the avocado halves, letting the corn mixture overflow.
  12. Serve the avocado by scooping the flesh and creamy corn together from the skin.
  13. This pairs wonderfully with tilapia or other types of fresh fish.

Nutrition (per serving)

Sodium104400 mg

Recipe details

CategoryCorn
AuthorBecR2400