Ingredients:
1 tablespoon extra virgin olive oil
1/2 red onions, chopped
1 jalapeno peppers, seeded and finely chopped
1 small red bell peppers, 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 limes, juice of
coarse salt
Directions:
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.
Servings: 4
Time preparation: 15 min.
Time total: 27 min.