Prep 15 mins
Cook 12 mins
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.
- 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
- 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.
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.
Really great summer evening recipe! I am not sure why this is called 'Creamy' Maque Choux because its not really creamy at all...I checked on the Food Network site to make sure I wasn't missing an ingredient, but nope. I added some extra lime and cilantro to spice it up a bit. Very good...
Wow, I REALLY liked this! I made it as a side dish to the Tilapia with Tomatillo Sauce, which was an excellent combination, but I think I could've happily just eaten the side dish. My maque choux didn't come out too creamy because my corn wasn't very juicy, but it was delicious nonetheless. I can't wait to try this when the super fresh farmstand summer corn shows up! Thanks for posting! Made for PAC Spring 08