Recipe by BecR
Stuffed avocados with a delectable maque choux filling. The ripe avocado is spooned away from its skin with bites of creamy, warm corn and peppers. Goes great with Rachael Ray's Tilapia With Tomatillo Sauce, Rachael Ray's Tilapia With Tomatillo Sauce or other fresh fish. From Rachael Ray 30-minute Meals 2.
Top Review by mama smurf
This was fabulous! I served with Recipe#112775#112775 and wish we would have had more. I did use frozen corn and added some half-n-half for the creaminess but what a wonderful topping/salad. DH and I fought over who would have the remaining bit....I won!!! Thank you for posting a wonderful dish.
- 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
Directions See How It's Made
- Heat a skillet over moderate heat.
- Add the olive oil, onion, jalapeno and bell pepper, and saute 2 or 3 minutes.
- Working on a plate to catch the milky juices, scrape corn off the cob.
- Break up kernels and pour into the skillet.
- Combine with peppers and onions.
- Season with sugar, cayenne and salt.
- When mixture bubbles, reduce heat to a simmer.
- Cut butter into pieces, stir into corn mixture, and simmer until creamy, 5 to 7 minutes.
- Cut the avocados in half lengthwise and remove the pits.
- Squeeze lime over the avocados to keep them from browning and season with a little coarse salt.
- Fill the avocado with maque choux, allowing the corn to spill down and over the sides.
- The ripe avocado is spooned away from its skin with bites of creamy, warm corn and peppers.
- Great served with tilapia, or other fresh fish.